My humble tepung pelita
Tepung Pelita is one of the must try Malaysian desserts. It is the most popular desserts during Ramadan… normally they will be the first one to be sold out regardless of their prices. 4 years back I think they were selling these desserts 5 for RM2, I wonder how much this kuih is selling now especially during fasting month. So, if you are a pro in making this kuih pelita, I would suggest you to open a stall in the Ramadhan Bazaar, you surely would make a fortune, well…not literally but you would make a substantial amount of money.
Actually I have been craving for this kuih pelita for quite some time already. My quest for the recipe brought me to a few sites/blogs of those who has made this before. My first attempt resulted in a disaster, I was devastated because the thought of all the ingredients that I have wasted and not to mention the expensive banana leaves that I just throw away…. Tension betul but luckily Pn Noor Aza came to the rescue. She suggested that I try this recipe taken from here and the outcome was marvelous! I was soo delicious… 2 thumbs up to the recipe owner.
Best serve cold
- 1 cup rice flour
- 1 cup sugar
- 5 cup water
- pinch of salt and lime (kapur makan)
- 4 level tbsp rice flour
- 4 cups thick coconut milk
- Pandan juice (4 pandan leaves blended with a little bit of water) – I used few drops of pandan emulco
- pinch of salt
- Prepare banana leaf boat by cutting into 9×12 cm rectangles and folding it into boats. Fasten with stapler or toothpicks. (For step by step on how to make this boat please click here)
- Arrange banana boats onto a tray. Place 1 teaspoon of sugar in each boat.
- For bottom layer, place rice flour, water, pandan juice, salt and lime in pan a saucepan and mix well. Cook over a medium heat until thick and translucent. Spoon the mixture into banana boat until 3/4 full. Set aside.
- For the top layer, put all ingredients into a pot and stir until smooth. Cook over low heat until mixture thickens. Spoon the cooked top layer over the green bottom layer.
- Set aside to cool.
Assalamualaikum and a very good morning to all. How’s your weekend? I hope you guys had a great one. Last weekend our weather here was brilliant … clear sky and the temperature was just nice for a family outing… I hope everyone did make an effort to go out and enjoy the weather. As for me, last Friday I spent the whole day helping some ladies making some Malaysian snacks for the Malaysian Food Bazaar which will be on 31st March 2012 ie this weekend. This event is a joint venture between the Malaysian Ladies Association of Kuwait and Embassy of Malaysia Kuwait. We will be selling authentic Malaysian signature dishes such as satay, nasi dagang, nasi kerabu, nasi lemak, mee rebus, laksa and much more. I hope that everything will go smoothly as plan, insyaallah.
Malaysian Food Bazaar 2012
OK… recipe for today is homemade pretzel. I cant remember where I got this recipe from but I’m glad that you post it. This was my 4th time making this pretzel and the kids love it. If you have time, do try this recipe and I promise you that you wont be disappointed.
Cinnamon Sugar Pretzel
- 1 cup milk
- 2 1/4 tsp yeast
- 3tbsp brown sugar
- 2 1/4 cup flour
- 2 tbsp butter
- 1 tsp salt
Baking Soda water:
- 2 tbsp baking soda
- 2 cup warm water
- 100g butter – melted
- cinnamon sugar mixture or your favourite topping
- Place all pretzel dough ingredients in bread machine pan in the order suggested by the manufacturer. Select DOUGH setting and press ON. It will take 1 1/2 hours to complete the cycle.
- While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often.
- Preheat the oven to 230C.
- After dough has risen, turn the dough out onto a slightly floured work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope and shape into a pretzel. (I divided my dough into 12 equal pieces so that I can have smaller pretzel.)
- Dip pretzel in baking soda solution for 1 minute to 1 1/2 minutes and place on greased baking sheet. Sprinkle some salt and bake for 10 – 15 minutes.
- Dip the pretzel in melted butter and sprinkle with cinnamon sugar mixture or your favourite topping. Enjoy!
Assalamualaikum and good evening to all. I know it is a bit late but just feel like posting something before retiring for the day he he he. Today we had a bright and lovely day but a little chilly in the morning. When they kids went to school this morning it was about 8C… kinda cold for the month of March actually. For the past few years the winter here was rather short and normally by February the temperature was already in the mid 30s but this year we are bless with longer winter season…. no complains…because I know that the temperature here in Kuwait can just change from upper 30s to 40s overnight, so enjoy the cold weather while you still can! I’m soooo not looking forward to summer…
Okay, just a quick note about this recipe… when my late mother-in-law made this ketupat sotong, she told me that she didn’t have actual measurement to the ingredient, it is just “agak-agak”, so… here is my “agak-agak” version of ketupat sotong. The sweetness of the gravy will depends on the quality of your palm sugar, so… taste it and reduce or increase depending on your liking…
- 10 medium size squid – cleaned
- 3/4 cup glutinous rice
- 2 cup coconut milk – medium thickness
- 1 1/2 ring palm sugar (gula melaka/nise Kelantan)
- pinch of salt
- pandan leave
- 10 toothpicks
- Clean the glutinous rice and soak with the coconut milk for 30 minutes.
- Drain the glutinous rice and place the coconut milk used for soaking the glutinous rice into a saucepan.
- Fill the glutinous rice into the cleaned squid 1/2 full. Close it with the squid head and stick with toothpicks so that the rice won’t come out. Place it into the saucepan that has been filled with coconut milk.
- Add salt and pandan leave. Cooked until the glutinous rice is cooked about 20 – 30 minutes. (How to know it is cooked? I just take one of the squid and cut into half to check it he he he… well, at least that’s how my mother-in-law did it…)
- Once the glutinous rice is cooked, add the palm sugar and continue cooking until the coconut milk thicken. Enjoy!
My Kuih Kaswi
Assalamualaikum and a very good day to everyone out there. This morning the Ministry announce that the school is closed for today due to dusty weather. For the past few days Kuwait is experiencing dust storm and unstable weather condition with winds up to 50km/hr. Last week during Jessy’s sports day, it was said to be hot and sunny with temperature above 30C, so I went to the Jessy’s school without any jacket… and guess what, the temperature drop to 16C and the winds were blowing about 45km/hr… I was freezing…
Picture from Kuwait Times
In Kuwait, during the month of March, April and May it is called “sarayat” season where the weather is a little bit tricky. During these season you could get up to a beautiful sunny and peaceful day and as the afternoon goes on clouds start to build up from nowhere bringing fierce thunderstorms by the evening. You could also get dust at times during this sarayat season.
Well, the kids are at home today, so nothing much can be done… all plans that I have lined up for the day have to be put on hold. Well, almost all plans… he he he because I’m determine to post this recipe after almost two week neglecting this blog even though believe it or not I have spent almost 2 hours on this posting since this morning… apa taknya have to stop every 10 minutes to attend to questions, helping them with their works and not to mention request for food mmmm…. So, here is the recipe taken from myresipi. Since it was my first attempt, I only made 1/2 of the ingredients below.
My first attempt....
- 350 g palm sugar (gula melaka/nise )
- 240 g granulated sugar
- 450 ml water
- 2 screwpine leaves ( I used few drops of pandan essence)
- 190 g flour*
- 120 g tapioca flour*
- 60 g rice flour*
- 900 ml water
- 2 tbsp alkaline water
- 3/4 tbsp lime water (air kapur)
- 1 cup grated coconut
- pinch of salt
- Grease the 30 cm cake pan with oil.
- Combine the grated coconut and salt in a small bowl. Set aside.
- Boil water in the steamer.
- Place palm sugar, granulated sugar, 450ml water and screwpine leaves in a saucepan. Heat until the palm sugar and granulated sugar dissolve. Strain and cool.
- Mix together flour, tapioca flour, rice flour, water, alkaline water and lime water in a bowl. Mix well.
- Pour the cooled syrup into the batter and mix well.
- Pour the batter into the greased cake pan and place it into the steamer. Steam for 40 – 45 minutes. Cool and cut.
- Roll the cut kuih kaswi onto the grated coconut topping. Serve.
My beloved Ayah Mie
Last Monday 5 March 2012 @1:15 am(Malaysian time), my beloved uncle, Hazmi Hamzah has passed away due to heart attack at the age of 45. On that very morning or shall I say midnight, while I was preparing to sleep, I just felt like looking at some facebook updates on my iPhone and the first update that popped up the screen was my uncle’s ex-wife status and when I read ” My elder kids lost their father earlier this morning..” my heart missed a beat… I paused for awhile and then read it again…. can’t believed what I’ve read….it can’t be true… so I called my mom but she didn’t picked up the phone, called my sister but no answer, so I called my brother and he confirmed the news…. my beloved Ayah Mie indeed has left us.
My uncle was warded the day before due to blood thinning causes by some medication that he took couple of days earlier and as a result of that, he had bruises all over his body and his heart became weak. Later that night, he was complaining about pain all over his body…. well… according to my brother who is a doctor, it is normal for the heart patient to experience the pain all over their body. My brother told the attending doctor that my uncle actually has 3 blockage in his heart and our family has a history of heart attack , in fact my uncle’s brother had died of heart attack at the age of 40. Only then the doctor starting to read my uncle’s file… sad isn’t it. My brother then requested my uncle to be brought to ICU but the attending doctor told him that he has to wait for his supervisor before sending a patient to ICU…. he said may be in 2 hours time…. unfortunately, it didn’t happened at all. They just gave him a shot for the pain. At mid night he woke up in pain again… at 1:00 am he was unconscious and 15 minutes later he left us all. Al fatihah.
The sad thing is he just got married one month ago after 11 years being a divorcé. My deepest sympathy goes to my new auntie and I hope that she will be strong in this hard time and please keep him alive in your doa and prayers. My prayers and thoughts are with you during this difficult time.