Monday, 22 June 2015

Tee Nya Kuih

Famous Penang food can be found all over the states in Malaysia but not this Tee Nya Kuih. It can only be found in Penang 😄
This kuih is soft and bouncy felt soft. Not sticky at all and with an alkaline aroma. The syrup was the best part ! But my fav part was still the bounce, almost like eating  jelly. 
Do not eat Tee Nya Kuih on its own. It is yucky! Must be served with the syurp. Then it become heavenly.

  • 25g rice flour
  • 25g tapioca flour
  • 25g mung bean flour
  • 300g water + 1/4 alkaline water
  • Drop of yellow food colouring

Mix all the flours together. Add in water and alkaline water and cook in a small pot until it starts to thicken. Remove from heat.

Mix in the food colouring. 

Very lightly oil a rice bowl and put the batter in. Level the surface. 

Steam on medium heat for 20 minutes.

Leave it to cool down for 4-8 hours at room temperature before serving. 

Cut into cube with a plastic knife and serve with  palm sugar coconut cream syrup 

Palm Sugar Coconut Cream Syrup

Ingredients :
  • 200g palm sugar
  • Few pandan leaves
  • 100ml water
  • 100ml thick coconut milk
  • Pinch of salt

Cook palm sugar with water and pandan leaves on medium low heat until melted. 

Let the sugar syrup continue to cook until the whole surface is very bubbly. It may takes about 5 to 7 minutes for the syrup to slowly reduce. 

Pout in coconut milk and salt, stirring all the while. 

Then bring the sauce back to a boil, and let it simmer for 1 minute.

Strain the sauce and serve with the tee nya kuih . 

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