Good day everyone. Today is our last class in this semester. We will cook "tradisional kueh" such as Pizza, Kuih Bakar Jagung or some people may call Bingka Jagung and Buah Melaka or Onde Onde. These are the popular type of food among Malaysians people. It was a traditional that have past from generations to generations. So now is the time for our generations to learn how to cook it :3 Peace !

Kuih Bakar Jagung

 

Ingredients

•1 can (450g) – Sweet corn

•665 ml – Coconut milk

•240 gm – Soft flour

•195 gm – Castor sugar

•4 nos – Egg

•1 tbsp – Margarine

•1 tsp – Vanilla Essence

•Margarine for greasing

Method

1.Put the sweet corn and coconut milk into a blender. Blend until it is fine and set aside.

2.Sift the flour into a mixing bowl, add sugar and stir in remaining coconut milk, a little at a time until smooth. If the batter is lumpy, put it through the strainer.

3.Stir in eggs, the blended sweet corn, melted margarine and vanilla essence.

 

4.Grease individual kuih bakar patty tins with margarine. Fill patty tins with batter and bake in an oven until tops are lightly browned.

 

5.Allow to cool before turning out. Loosen by running a round-bladed knife along the edge of patty tin. Or we just cut into certain amount of square shape and easily took it out from the patty tin.

Buah melaka / Ondeh-ondeh

 

Ingredients

•250 gm – Glutinous rice flour

•2 tbsp – Soft flour

•½ cup (or more) – Screw pine leaves extract or flavouring

• ½ tsp – green colouring

•Water; as needed

Filling

•1 no – Palm sugar (chopped)

Coating

•1 cup – Grated coconut

•Pinch of salt

Method

1.Cut the Pandan leaves and blend with water until it is fully blended or smooth.

 

2.Sift the blended Pandan leaves. We only want its extract liquid. Set aside.

 

3.Mix dry ingredients, soft flour and glutinous flour together.

4.Pour in little amount at a time the Pandan ectract to the dry ingredients until it forms a dough.

 

5.Boil ¾ full of water in a pot. Boil in also the screw pine leaves to enhance the aroma.

6.While boiling, take a small portion and flat into small round shape.

7.Place a small piece of palm sugar and wrap it into a ball shape of a marble size.

 

8.Boil the Buah Melaka until they float.

 

9.Cover it with coconut.

Pizza

 

Ingredients

Part A

•300 gm – Bread flour

•10 gm – Castor sugar

•6 gm – Dry yeast

•4 gm – Salt

Part B

•170 ml – Water

Part C

•10 gm – Butter

Method

1.Mix the ingredients in Part A until it is well blended.

2.Add up the ingredient of Part B and knead to form a dough.

 

3.Add Part C, then continue to knead to form a smooth and elastic dough.

4.Let the dough proof for about 50-60 minutes or till it is double in size.

5.Portion them, set for the second proofing.

6.Next, roll the dough into thin rounded shape and put it onto the pizza pan.

7.Press the pizza by using a fork.

 

8.Spread on the top the topping and bake at 190 degree Celsius for 10-15 minutes.

Topping Recipe

Ingredients

•Onion (Small diced)

•Tomato (Small diced) or puree

•Sausage (Rondelles)

•Parmesan cheese

•Mozzarella cheese

•Garlic (Minced)

•A pinch of salt

Method

1.In a saute pan, heat butter or oil and saute the onion and garlic.

2.Add the tomatoes and let it cooks until the tomatoes finally tender and soft in its texture.

3.Add a pinch of salt to taste.

4.Take it out from the pan and put it into a bowl. Let it cool for a while or can be served directly.

5.Spread the mozzarella cheese on top of the pizza.

6.Then, spread the tomato sauce.

 

7.Add up the sausages and sprinkle the parmesan cheese.

8. It is ready to bake.

See you all Next Semester. Bye :3