Skip to main content
logo
Food Advertising by

Marble Pumpkin Kuih ~ 大理石南瓜糕


The texture of this 'kuih' resembles somewhat like jelly and is most appropriate to serve as a snack or a dessert after a meal.  It's best served chilled as it's light and refreshing, especially after a heavy and sumptuous meal, like our Chinese New Year reunion dinner!
祝大家鸡年快乐






Marble Pumpkin Kuih ~  大理石南瓜糕 (adapted from 'Here' with some changes)
Ingredients
(Pumpkin layer)

  • 600 ml water
  • 65 gm green pea flour
  • 200 gm mashed pumpkin
  • 150 to 160 gm sugar
(Coconut layer)

  • 150 ml coconut milk
  • 160 ml water
  • 25 gm green pea flour
  • 40 gm sugar
  • 1/4 tsp salt
  • 4 to 5 pandan/screwpine leaves 
Method
  1. Mix all the ingredients for pumpkin layer and cook on low heat till the batter starts to thicken.
  2. Pour the batter into an oiled, 8 inch square pan.
  3. Mix all the ingredients for coconut layer and cook on low heat till the batter starts to thicken.
  4. Pour the coconut batter onto the pumpkin batter.
  5. Swirl with a skewer to create a marble effect.
  6. Steam on medium heat for 40 mins. till the kuih is cooked.  It may be wobbly but it will firm up upon cooling.
  7. Let the kuih cool completely in the pan which may take several hours before slicing up to serve.  Or you can wrap it up with cling film and let it sit in the fridge for a couple of hours or leave it overnight.

Happy New Year to all my readers and friends

 May the Year of the Rooster brings you much Joy, Good health 
and Prosperity!



Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Sweet potato steamed cake ~ 红薯蒸蛋糕

After making the  Okinawan black sugar steamed cakes, I  made these and this time  added in some sweet potatoes.  These are moist, not overly sweet and can be enjoyed as a healthy breakfast or served with  a hot pot of brewed tea to snack on.



Sweet potato steamed cakes ~  红薯蒸蛋糕Ingredients
1 egg60 gm caster sugara pinch of salt100 ml milk150 gm plain flour2 tsp baking powder2 Tbsp vegetable oil150 gm sweet potatoMethod Peel and cut the sweet potatoes into 1 cm cubes, soak in water, drain.Mix the plain flour with baking powder and salt, sift.Whisk egg and mix in sugar.Add in milk, mix well, followed by oil, mix till well incorporated.Mix in the sifted flour and drained sweet potatoes.Mix well and scoop into paper and silicon cups.Steam  in medium boiling water for about 20 mins.Remove from steamer and let stand for 10 mins. before unmoulding.Yield :  6 steamed cakes