And just like that, we are now on the cusp of Ramadan 2021 with Raya fast approaching. Safe to say this would be another odd Ramadan and possibly even Raya, but that shouldn’t hinder us from stuffing our faces with our favourite Ramadan and Raya dishes and delicacies. Among those are the kuih-muih that are often lined on tables at local stores and even Ramadan Bazaars – but do we want to risk contracting the virus and face another relapse in the numbers? Here’s the solution. Did you know you could make your favourite kuih-muih from your own home? Simply use BLOGDEAL10 and get RM10 OFF your ingredients delivered to your doorstep. When that is done you can start making these in-kuih-dibly easy kuih recipes. Here you will find kuih bingka ubi, kuih lapis, pulut tai tai and kuih talam recipes that you never knew could be made from home.
Kuih Bingka Ubi Recipe
Time: 60 minutes | Servings: 4
Kuih Bingka Ubi Recipe Ingredients:
How to make Kuih Bingka Ubi Recipe
- Peel the tapioca, split and remove the fibrous core in the middle before finely grating the tapioca.
- Squeeze the juices from the grated tapioca.
- Combine the grated tapioca with coconut milk, water, salt and sugar in a saucepan and cook over low heat until it thickens.
- Pour the mixture into a greased 8 inch square cake pan and bake in a pre-heated oven of 200℃ for 40 – 45 minutes.
- Once golden brown, cool thoroughly before slicing and serving.
Kuih Lapis Recipe
Time: 60 minutes | Serving: 10
Kuih Lapis Recipe Ingredients:
- 1⁄2 cup rice flour
- 1⁄4 cup wheat flour
- 1 tbsp tapioca flour
- 1⁄4 cup sugar
- 1⁄2 tsp salt
- 1 1⁄4 cups coconut milk
- 1⁄2 tsp red food colouring
- 1⁄4 tbsp oil
How to make Kuih Lapis Recipe
- Prepare steamer over medium heat. Mix all the flours, sugar and salt in a bowl.
- Add coconut milk into the mixture and mix thoroughly until smooth with no clumps.
- Divide the batter into two portions. Add red food colouring into one and mix well.
- Grease an 8 inch square or round mould and line it with food-grade plastic. Place it into the steamer and pour 1/3 cup of pink batter into the mould. Cover with the lid to steam for 5 minutes.
- Pour another 1/3 cup of white batter to steam.
- Repeat the process until the batter is used up.
Kuih Talam Recipe
Time: 60 minutes | Serving: 12
Kuih Talam Recipe Ingredients:
- 70g rice flour
- 25g green pea flour
- 25g tapioca flour
- 90g sugar
- 250g pandan juice (10 large screwpine leaves, blend with 200g water)
Coconut cream layer
How to make Kuih Talam Recipe
Bottom Layer (green pandan)
- Combine all the dry ingredients in a bowl and stir in the pandan juice.
- Strain mixture into a saucepan and cook over low heat until mixture slightly thickens before removing from heat.
- Pour mixture into an 8 inch greased mould and steam for 20-25 minutes until set (Mixture doesn’t wobble when tilted) before setting aside.
Top Layer (coconut layer)
- Combine all the dry ingredients in a bowl and stir in coconut milk and water.
- Cook over low heat until mixture thickens for 8 minutes before removing from heat.
- Pour coconut layer onto the green pandan layer.
- Steam for another 15 minutes.
- Remove from steamer and let it cool for at least 4 hours before cutting.
Looking for more kuih recipes? Check out these kuih recipe that will remind you of your childhood. Click here.
Pulut Tai Tai Recipe
Time: 1 hour 40 minutes | Serving: 10
Pulut Tai Tai Recipe Ingredients:
- 600g glutinous rice (soaked for at least 4 hours, drained)
- 260ml thin coconut milk
- 1½ tsp salt
- 2 pandan leaves (cut into 6)
- 150ml thick coconut milk
- 5 tsps bunga telang juice (blue pea juice)
- Kaya (optional)
How to make Pulut Tai Tai Recipe
- Add 1 tsp of salt to thin coconut milk (mix 30 ml thick coconut milk + 230 ml water) and stir well.
- Pour over glutinous rice and mix well. Add in pandan leaves.
- Bring water of steamer to the boil, steam glutinous rice over medium heat for 25 minutes.
- Discard pandan leaves, then fluff the rice.
- Add ½ tsp of salt to thick coconut milk and stir well. Add to the half-cooked glutinous rice and mix well.
- Continue steaming over medium heat for 20 minutes.
- Add bunga telang juice to the rice, steam for 10 minutes.
- Fluff the cooked blue glutinous rice again.
- Transfer the blue glutinous rice to an 8″ square baking pan (lined with banana leaves), then press down until firm using a rice spatula.
- Cover with banana leaves, top with another baking pan (same size) and load with weight before setting aside for a few hours.
- Once completely cooled, slice and serve with kaya.
Kuih-ving for more Ramadan delights?
These top Ramadan recipes will make you go kuih-zy.