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I love pandan everything!

Pandan cakes, pandan kuih, pandan flavoured rice (think nasi lemak!) …  i love them all. Hahaa!

I’ve bookmarked this recipe for quite sometime already. So when i had quite a bit of white coconut left from my Ondeh Ondeh, i wasted no time to churn this kuih out.

To my surprise, it came out quite pretty! Rather easy to un-mold too! Initially, i was a little skeptical because, almost nothing works from this book! Very frustrating i tell you. This gotta be the first recipe that works OK and i’m really quite pleased.

Taste wise, it was exactly what i had expected it to be. Full pandan flavour with fragrant coconut milk. Man, if you like these 2 combo, you CANNOT not make this. Of course, the grated coconut is a must, just like Ondeh Ondeh. :)

Kuih Kosui Pandan

180g rice flour
50g tapioca flour
150g sugar
300ml thick coconut milk
450ml water + 10 pcs pandan leaves – blended, strained for pandan juice
150g (or 1/2 coconut)  grated white coconut, steamed and mixed with a pinch of salt

Method

1. Sieve rice flour and tapioca flour into a mixing bowl, add in all the rest of the ingredients except grated coconut.
2. Mix thoroughly and stir over low heat till mixture thickens.
3. Pour into greased patty tins, steam over medium heat for 20 minutes.
4. Remove from patty tins, roll in grated coconut and serve.

Source : Popular Kuih Muih book

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Submitting this to Muhibbah Monday by Sharon, Test With Skewer :)

One of the first few emails exchanged when i first got to know Notabilia was  her inviting me to do a guest post on her lovely and very interesting blog.

Of course i said YES!

Notabilia, an artsy/crafty New Yorker living in Singapore. Her blog covers literature, art, independent design, creative people, pretty things, and regional travel. Also, she is an editor, writer and a lecturer! Errmm.. if i were to elaborate further, i would need another 3 hours or so. Hence, i’m leaving it as it is for you to find out more on her pretty blog. :)

Months later when i was doing my usual weekly marketing at the nearby wet market, the first thought that raced through my mind when i spied the purple sweet potatoes was “NOTABILIA. GUEST POST. KUIH!”

You see, Notabilia did mention that if possible, she would love me to whip up some local dessert for my guest post and preferably, a vegetarian dessert (she’s a vegetarian). After a few seconds of brainstorming, i came up with Kuih Keria – the Asian doughnut, which is made with very high percentage of sweet potato. I texted Notabilia immediately and her reply was, “Purple food? I am sold! Send photos my way!”.

I was pleased to no end to be honest, because if she were to decline.. i would still go ahead and make these kuih. Hahahhaa! :P

It has been almost a decade since i last had these yummilicious kuih, you know… and i needed to sink my teeth into them asap since the idea was already in the head. Moreover, they are SO very simple to make that you might refuse to believe your eyes when you scan through the recipe.

Oh, did i also mention that you only need 4 ingredients, apart from sweet potato?

4 readily available ingredients in your kitchen pantry — tapioca flour, all purpose flour, sugar and oil.

Now now…. seriously!

Hop over to notabilia for my recipe and more photos already and whip up some this weekend! ;)

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Submitting this to Suresh from 3hungrytummies for Muhibbah Monday!

Gula Melaka (Palm Sugar)

Ever since C’s handsome baby fed me his purple sweet potato in Shanghai 2 weeks ago, i can’t help but think about it occasionally. So very sweeetttttttt and the colour was gorgeous! — i cleverly managed to forget how pretty they are despite the fact that i had once baked a few loaves of lovely purple sweet potato bread before.

2 days ago at the wet market (have i mentioned that i love wet markets? i do, i do and i do!), i was merely trying my luck and asked the popo casually with zero expectation if purple sweet potato was available. Needless to say, we all know what her answer was aye? ;)

Don’t you just love this Ondeh Ondeh’s colour?!?!

I know i do.

Very much.

Initially, i only had 2-3 ideas in mind on what to do with my prized purple sweet potatoes, apart from roasting them.

But right after i tweeted my thoughts out aloud — not knowing what to do with the potatoes, yet — my tweet tweet friends tweeted back almost immediately with some very fabulous ideas and this Ondeh Ondeh was one of them, courtesy of Ellie from Almost Bourdain. :)

Not too long ago, i’ve made quite a bit of ondeh ondeh using a new recipe. I didn’t like it that much then.

Then, i remember loving my first attempt’s Ondeh Ondeh quite abit. So, for this attempt, i made sure i use back the very same recipe.

Alas, chewy but not so chewy texture obtained.

Perfect for fussy me! Hehe.

Ondeh Ondeh

(makes 20-22 balls)

Skin
180g sweet potato, mashed
50g glutinous rice flour
20g tapioca or corn flour
25g sugar
30-45ml water, depending on the dough

Filling
80-100g gula melaka, chopped

Coating
1/2 young shredded coconut + pinch of salt, steamed for 5 minutes

Method
1. mix skin ingredients and knead into a smooth dough.
2. divide into small balls and wrap in filling.
3. put balls into boiling water. boil until balls float up, remove and coat with shredded coconut.

For more detailed steps with photos, click here!

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Something which you might wanna know :)

~ Purple-fleshed sweet potatoes are a fantastic source of anthocyanins (especially peonidins and cyanidins) and have outstanding antioxidant activity. In one study, the antioxidant activity in purple sweet potatoes was 3.2 times higher than that of a type of blueberry! An equally amazing fact about sweet potatoes is the antioxidant capacity of all their parts. Recent research has shown different genes to be at work in the flesh versus skin of the sweet potato producing different concentrations of anthocyanin antioxidants. Even the leaves of the sweet potato plant have been shown to provide important antioxidant benefits and are included in soups in many cuisines.

Of course, that is not why i love sweet potatoes.

I love sweet potatoes because well, i simply love sweet potatoes! Heh.

Oh, and their leaves too — think stir fry sweet potato leaves with sambal + dried shrimps (hay bee).

YUMS!

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Submitting this for Muhibbah Monday to Suresh from 3hungrytummies! :)

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