Wednesday, January 25, 2017

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!





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