I have posted this kueh before long time ago, back in 2010 here and also had made this several times. I'm here doing it again to join in for this month's Little Thumbs Up event with the theme, Pandan. The texture of this kueh is something between a kueh and agar agar and most of the time, i chill it in the fridge after the kueh has cooled down from cooking although you can still have the option not to put it in the fridge but if you are not able to finish it, you still got to put it in the fridge due to the contents of coconut milk. There is always a little fun marbling them, if we pour in the green layer first you will get something like this..
|pic from old post|
|cook the green layer till it becomes this..|
Recipe ( from the book Nyonya Kuih Passions )
1 pandan leaf, knotted
Cook sugar and water with pandan leaf until sugar dissolved. Remove the pandan leaf and divide the syrup into 2 portions, 175ml and 75ml for ingredient A and ingredient B
43 gm green pea flour
300ml pandan juice
1/8tsp alkaline water
Take half of the pandan juice ( 150ml ) to mix with green pea flour. Add the alkaline water to the balance of the pandan juice ( 150ml ). Mix both mixture together and strain. Add syrup and cook over low heat till it boils and slightly thicken, keep stirring all the time. Remove and leave aside.
25gm green pea flour
85ml coconut milk
Mix all of ingredients B and strain. Cook on low heat till hot and just boiling. Pour this into a prepared tin. Pour in ingredients A and stir to form marble pattern. Steam for 40mins. Remove and let cool before chill in fridge or you can eat after it has cooled down for several hours.
I am linking this post to Little Thumbs Up ( September ) - Pandan hosted by Joceline of Butter, Flour and Me, an event organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite
Also linking this to Cook Your Books #4 event organised by Joyce of Kitchen Flavours