Nyonya Steamed Black Glutinous Cake

Nyonya Steamed Black Glutinous Cake

Ingredients for Sweet Filling

250g mung beans/green beans

100g sugar

3tbsp corn oil


1. Rinse mung beans several times till water run clear, soak in clean water for 1hour or more.

2. Discard the water, place beans on a steaming tray, steam over medium flame for 45 mins.

3. While beans still hot, place beans, sugar and oil in a food processor, process till fine.

4. Shape into 10g small ball

Ingredients for Sweet Potato dough

300g sweet potatoes, cut into big pieces

200g black glutinous rice flour

1tbsp rice flour

2tbsp sugar

3tbsp corn oil

180ml water

Method:
1. Steam sweet potatoes till soft  about 20 minutes.

2. Use a fork and  mash the cooked sweet potatoes. Add in black glutinous rice flour, rice flour, sugar, and corn oil, slowly add in water to mix well till dough is soft , keep aside and rest 30mins.

3. Shape into 30g small ball



To shape and cook Black Glutinous Kueh

1. Grease the mould by brushing some corn oil.

2. Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.

3. Place the ball in the mould, press evenly, then knock out and place on greased banana leaf.

4. Arrange on a steaming tray and steam for 10 mins over high flame.



Tips:  If the dough is too soft, then you may add more glutinous rice flour.
2. Keep the balance sweet filling in air-tight container and keep inside the fridge for later usage.

Nyonya Apam Balik

Nyonya Apam Balik

There are many types of apam balik. It is a favourite among Malaysians. There is the crispy Chinese apam balik also known as 'Ban Chien Koh'or peanut pancake. The thicker ones are famous among the Malay communities. The Nyonya apam balik  does not have any fillings. It is soft, fluffy and yummy!

Ingredients:

125 g wheat flour
225 ml thick coconut milk
25 ml water
1/2 piece gula melaka
1/2 tsp salt
1/4 tsp bi-carbonate of soda

Method:
1. Sift wheat flour into a container. Grate half a coconut and squeeze out the juice. Packet or powder coconut can also be used. Add  coconut milk with salt into the dry flour.

2. Chop the gula melaka and boil with water till it dissolves. Add the boiling sugar into the flour mixture. Keep stirring till it is smooth. Let it rest for at least 3 hours.

3. After the resting period, add some bi-carbonate of soda to the flour mixture.
4. Heat up the cake mould and rub some oil.The fire should be small. When it is hot, pour some mixture into the mould. Let it cook slowly. When it is cooked, the surface is firm and not sticky.

5. Take out the cooked apam balik and flip or fold it into half. Serve on a plate.

Apam Berkuah

Apam Berkuah

This cake is very famous among the straits born chinese (baba and nyonya). It should be well risen to make sure the cake is soft and well done. The fire should not be too high or the cake will burn easily. For best results use charcoal stove. Gas stove can also be used but make sure to control the fire.

Apam Ingredients:

A

• 500 g rice flour
• 25 g glutinuous flour
• 300 ml coconut water
• 150 ml thick coconut milk + 2 tbsp oil

B

• 150 ml water
• 50 g rice flour

C

• 1 tsp instant yeast/  2 tbsp fresh yeast
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 cup luke warm water

Apam Berkuah Sauce ingredients:

• 1/2 brown sugar
• 2 tbsp sugar
• 1 cup water
• 1 tsp cornflour
• 3 ripe banana (slice)
  

Method of cooking:
1. Mix all the ingredients A in a bowl. Beat for 5 minutes.
2. Put B in a pot, stir over low fire till it is gluey and thickens.
3. Add to A mixture. Add in C mixture
4. Let the mixture rest for 6 hours till it rises.

5. Prepare the sauce. Mix in all the ingredients and let it boil. Once thickens, put off the fire and let it cool.
6. When the mixture is well risen, heat up the apam mould. Rub some oil on the mould. Pour a few tablespoons of the mixture into the mould. Let it cook over medium heat. Lower the fire once a lot of bubbles can be seen.
7. When cooked, place the apam on a plate. Served with the prepared sauce.

Note:Once the dough has risen, do not stir the mixture. Just scoop a few tablespoons of the risen dough
into the mould and let it rise slowly.