Always Something New To Discover
August 9, 2020 - Kuih Muih Box
Fun hilly dirt roads, challenging gravel paths, serene wooded trails, flowing asphalt pavements, scenic sandy terrain; all describe my recent summer biking vacation up north at Siskiyou, Humboldt and Mendocino county. Such diversity, beauty and wonder just a couple hours of drive away. During this unusual time, I hope you are finding gems that you might have otherwise missed.
If you've enjoyed my previous kuih box, you are in for a treat as we have barely scratched the surface. I've pondered hard, not for the lack of options as there are countless variety of kuih. More importantly, the selection has to make sense together yet stand out on its own. I'm delighted with the four below and I hope you find a gem or two in them.
- Kuih Talam (Tray Cake) - A sweet layer of springy pandan coupled with a salty layer of soft coconut cream for those who appreciate the delicate balance of sweet and savory in every bite
- Pulut Tekan (Pressed Sticky Rice) - Steamed glutinous rice infused with coconut milk and butterfly pea flowers topped with smooth caramel kaya (coconut jam)
- Kuih Dadar (Rolled Crepe) - Pandan flavored crepe filled with grated coconut and gula melaka (palm sugar); light, luscious and likeable
- Sarang Semut (Ant's Nest) - aka caramel honeycomb cake has a spongy springy texture with an intoxicating caramel toffee flavor
INGREDIENTS
Kuih Talam - Pandan, Rice Flour, Tapioca Starch, Mung Bean Flour, Sugar, Coconut Milk
Pulut Tekan - Glutinous Rice, Coconut Milk, Egg, Sugar, Butterfly Pea Flower
Kuih Dadar - Coconut Palm Sugar, Pandan, Egg, All Purpose Flour, Shredded Coconut
Sarang Semut - Egg, Sugar, Butter, Baking Soda, Sweetened Condensed Milk, All Purpose Flour
Enjoy kuih at room temperature. Meant for same day consumption.
