Jeannie62 Kitchen: May 2020

KUEH LOPES

Ingredients:

300gm of Glutinous Rice
1 tbsp of Lye water/Alkaline Water
A small portion of Kee
2 cups of water
8pcs banana leaves with the dimension of 10cm x 40 cm

Gula Melaka Syrup:

150 grams of Gula Melaka
3-4 pandan leaves
20 grams of water

Boil the gula melaka ingredients and set aside.

--------------

1. Wash the glutinous rice, add water above the glutinous rice. Add in the lye and kee. Let it soaks for at least 2 hours.
2. After 2 hours, drained and transfer the rice to a tray.
3. Add water just enough to cover the rice and put to steam for 30mins.
4. After 30mins, remove the rice from the steamer.
5. Take out a piece of the rectangular banana leaves, fold into a corn shape, put 1-2 tablespoons of the cooked glutinous rice . Press down to let the rice conform to the shape of the triangular banana leaves. Fold the end towards the middle and seal it.
6. Steam the folded glutinous rice in the steamer for additional 15 minutes under high heat.
7. Allow the cooked glutinous rice completely cooled before open the banana leaves and placed it on top of the grated coconut.
8. Served with gula melaka syrup and grated coconut.

Steamed shredded coconut

100 to 200 grams of grated coconut

Pinches of salt

3-4 pandan leaves

Steam the coconut for 10 to 15mins.

CUSTARD BUN

Adapted from Oladybakes blog

https://oladybakes.com/2017/07/18/custard-buns-one-proof-buns/

200 ml milk
40g sugar
1/2 tsp salt
15g plain flour
15g corn flour
2 eggs
1/2 tsp vanilla extract
50g butter

Method

1. Mix plain flour, corn flour and egg till evenly combined, add vanilla extract and set aside.

2. In a pan, add milk, sugar, salt. Under Low heat, stir till sugar has dissolved.

3. Add in egg mixture slowly and stir vigorously using a hand whisk. Mixture will thicken in a few minutes. It will turn a little grainy, them smoothen as you whisk. Cook till swirls do not disappear.

4. Take off heat, add butter and stir till combine.

5. Clingwrap with the wrap touching the custard to prevent a skin forming. Chill to set further.

Buns

1. Use recipe from Easy One Proof Buns (Burger and Luncheon Meat). After kneading and resting for 15 min. Divide into 10 portions of about 50g. Roll into round doughs and rest 10 min.

2. Using your palms, flatten the round dough and press down the edges.

3. Place custard in the centre, about 30-35g.

4. Pinch to seal.

5. Roll gently to form a round shape. Then proof for 50 min.

6. Take about 30g of custard and mix with a teaspoon of milk. Put into a piping bag. Egg wash the buns and pipe any patterns on the buns

7. Bake at 170 degC for about 15-20 min.