There are many kuehs which we grew up eating and enjoying, often not just because they taste good but also the other dimensions of the gastronomic experience that surpass that from just the palate that makes each bite memorable. Like lapis sagu or kueh lapis beras, which can be made more fun by peeling the kueh layer by layer, or in the case of ondeh ondeh, the sheer joy one receives as every one of these sticky and chewy balls explodes with each mouthful to unleash an avalanche of sweet and savory juices from within…
After a long hiatus from blogging, I’m finally getting my engine started again. So much has happened over just a blink of an eye. “Sekelip mata” we say in Baba patois, both good things and bad things. While I slowed down on blogging this period of time, I have not stopped cooking, baking or making kueh. In fact, I’d finally picked up the courage of taking orders and help people make kuehs and cook traditional Peranakan dishes for their friends and family to enjoy. It is a win win situation for me as well, as not only does this provide me with the opportunity to hone and sharpen my cooking and kueh making skills, it also helped to supplement the expenses of the cooking and baking hobby. Alas, I’m glad to be back on the blog again, with one of my favorite kuehs, Pulot Inti.
Kueh dadar is one of my favorite kueh, which we enjoyed tremendously as children as I’d mentioned in this post two years back. Known also as kuih ketayap, kuih gulung or kuih lenggang to some Malay communities, it is also a kueh which I revisit very often in my kitchen, sometimes eaten just on its own, or when I’m up for something more elaborated or wish for greater contrariety, a savory kuah santan would be quickly prepared using the leftover coconut milk from the batter to “chelop” the kueh dadar in. If the American kids grew up dunking Oreos in a glass of milk, kueh dadar chelop kuah santan must definitely be part of the wonderful childhood memories Peranakans have collectively.
Kueh Dadar, is yet another popular ” nyonya kueh” snack which many of us grew up eating. Better known as “Kuih Ketayap” or simply “Kuih Tayap” this snack of Malay origin was part of the “3 for $1” assortment of kuehs available at pasar malam stalls especially at the raya bazaar during the Ramadan fasting month. While my mum would take the opportunity to shop and browse for new curtains, cushion covers etc, I would just “jalan jalan” along with her and my aunties munching on kueh dadar and other snacks. My cousins and I would deliberately choose different kuehs so that we would have a much larger range which we could share amongst ourselves than when we would be able to have it on our own. I remember fondly how we bellowed in exclamation, shouting at each other in our colloquial tongue “Eh, not fair lah! I also never eat so big piece from yours hor!” as we took turns to munch on each other’s kueh, screaming at each other for taking bites purportedly larger than what we had previously taken from the each other’s stash. All part of the fun of growing up!
Essentially a rolled up crepe with grated coconut filling cooked in coconut sugar, they are no longer available at that kind of prices anymore of course. In fact what one has to pay for these delectable morsels of sweet and rich kuehs have escalated so much especially over the last couple of years make me wonder if I should even buy them outside anymore. Yummilicious yes but wallet damaging… hence began my experimentation on making these kuehs on my own, starting with my favorite ondeh ondeh and my mum’s favorite kueh lapis. Unlike traditional peranakan or malay cooking which may ask for a wide variety of components especially in the making of the rempah, i.e. spice paste, nyonya kuehs usually require only a small handful of ingredients making them much more approachable. Hence I’d made a few videos as part of a tutorial guide for this lovely snack which I enjoy very much, in hope that you too like me, would begin your journey of making nyonya kuehs on your own.
Kuih Kosui are little steamed rice cakes with a fudge-like texture, characterised by the wonderful aroma and flavours of gula melaka. I’d made these together with Onde Onde last weekend because they share a common final procedure, i.e. to be rolled in grated coconut before serving. Moreover, both are rather easy and require little time to prepare. And of course, both include the liberal use of gula melaka, one of my favorite ingredients in the pantry.
Ondeh Ondeh is a traditional “kueh” which many of us grew up snacking. I remember first having it in primary school during recess time at the school canteen which we called “tuckshop” then. The “makan melayu” food stall, operated by an old Malay couple sold mainly local Malay delights like nasi lemak and lotong. But my eyes are always glued to the assortment of homemade”kuih muih” in psychedelic colours, almost a dozen of varieties that rotated down the week, with 2-3 types available daily. Most of my classmates and friends love to buy their kueh lapis beras, and for obvious reasons. They would peel and eat them by the layer, just like what we would do at home with my mum and sister. While I love to eat their kuehs, it was more of an indulgence rather than a necessity, given the limited amount of pocket money we had. But I’d always looked forward to the day when mee rebus was on the “Special of the Day” menu, because I know that one of my favorite kuehs would also be available, and that is of course, ondeh ondeh.
Pulut Lepa aka Pulut Panggang versi Terengganu is a delicious savory snack made from glutinous rice steamed with coconut milk and an “inti serunding ikan kembong“, i.e. spiced mackerel fish floss filling, wrapped with banana leaves and finally grilled for the extra oomph of wonderful smoky flavours. This is a simple “kuih” enjoyed freshly “panggang” i.e. grilled over a charcoal flame for breakfast or tea. Being very affordable, it is a common “walk and eat along” treat for many Terengganuans, especially amongst folks on their way to work and children to school, grabbing one or two as they pass by their favorite stall in the pasar pagi, i.e. morning bazaar.