Saturday, January 23, 2010
The recipe I tried is from a magazine but while adding water I was not confident that the measurement from the recipe is correct. I decided to stop after adding only half of the water as it was already very runny. For aroma & color I added some browning which I bought by mistake (this is not the correct one for Sarawak cake):
(Makes 8" round)
300g Gula Merah (I replaced it with Gula Apong)
100g Tapioca Flour* (* added)
1tsp Air Kapur (Lime water)
Water (see method for measurement)
1 tbsp Browning
Fresh Grated Coconut
1. Place both type of sugar in a pot with little water & cook until sugar is dissolved.
Add water until it measures 1000ml (1 liter).
2. Slowly add sugar mixture into flour while stirring.
Mix well until smooth.
Add in Lime Water & browning.
3. Pour into oiled tin & steam above rapidly boiling water for 45 minutes.
4. Completely cool the kuih before cutting & coat with coconut.
Note: while hot, the kuih is sticky and goey. Don't panic, it will firm up once cool.