Sunday, 14 October 2012

Kueh Tepung Bungkus

Another delicious Malay kueh. Not so often you can get to buy this outside, I'm not too sure why. Anyway... I learned how to make this lovely kueh from my late mother.

Ingredients A
For the Balls
1 cup glutinous rice flour
1/2 cup water
Pinch of salt
Pandan essence flavor or artificial coloring (optional)

Ingredients B
For the White layer
1 cup rice flour
2 cups coconut milk
3 cups water
1/4 tsp salt

Banana leaves - soften it by lightly stand on the fire

Ingredients C
For the Filling
1 cup grated coconut (just the white flash only)
2 tbsp water
1/2 cup brown sugar or palm sugar
1 tbsp plain flour (mixed with 2 tbsp water)
1 pandan leaf - tie into knot

Making the filling
1. Boil water with brown sugar and panda leaf until dissolve. Add grated coconut and constantly stirs.
2. When it's about to thicken add plain flour mixture and stir again until thick. Remove and allow to cool.
3. Make a tiny balls and set aside

Making the balls
4. Combine the glutinous rice flour, salt, pandan flavor or coloring and a bit of water. Knead the mixture until becomes a soft dough.
5. Make a small ball and flatten it, insert the coconut filling. Cover the filling neatly to make a small balls. Complete the process until finished and set a side.

For White layer
7. Combine the rice flour, coconut milk, water and salt. Cook on a slow heat until thick. Removed
8. Scoop the white layer on banana leaf, spread it a bit and put 2 of the balls in the middle. Neatly push the white layer around and cover the balls. Fold the banana leaf. (see picture)
9. Heat up the steamer and steam for about 20 minutes.
10. Served when it's already cold.

1 comment:

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