Kueh has been a traditional treat for so many years. This
homemade dessert takes shapes of almost everything. From biscuits to pastries
to other savory dishes, kueh varies in shapes, taste and texture a lot. Going back
to its origin, kueh was made in every home and was very common. With changing
times and so many different dessert options, kueh was losing its popularity
amongst the new generation. But thanks to our creative bakers, they managed to
add a modern twist to this traditional treat.
kueh is mainly made using rice flour and steamed in different
bases to give it different shapes and designs. Traditionally, kueh was made
without the use of any extra tool or ingredient. But with so many new
variations, kueh today is much more creative and attractive than before. A mix
of ingredients such as coconut milk, sweet potatoes, palm sugar, pandan leaves,
mashed bananas and many others are used. Kueh was almost losing its popularity.
Thanks to our bakers, they were able to give this traditional treat a
modernized look. We will look at the following kueh treats that have changed in
variations but have helped us keep the traditional treats alive!One such
different kueh variation is ang ku kueh.
Ang ku kueh
Ang ku kueh is basically a steamed pastry made with sticky
rice flour skin and filled with different fillings. It is usually an oval shape
or a tortoise shaped treat that is often red in color. The color and shape hold
a traditional meaning. There are two main steps in creating the perfect ang ku
kueh. First includes the base of the kueh that is made using glutinous rice
flour and sweet potatoes. Second step consists of the filling that is made
using peanuts, mung beans, sugar and others. Mostly, ang ku kueh are steamed
and served on a banana leaf. Many bakeries and online shops offer ang ku kueh
delivery right at your doorsteps so you can enjoy this treat whenever you want.
Ondeh ondeh cakes
Ondeh ondeh cakes is another new creation that is a must
have. This cake requires three main ingredients; coconut, gula melaka and
pandan. The pandan leaves gives the cake that vanilla and coconutty flavor.
Gula melaka, also known as palm sugar, is boiled to create a thick syrup.
Butter cream that gives the cake that premium touch is spread between and on
top of the cake. Coconut flakes are added either into the butter cream or used
separately. The mix of these ingredients have modernized the traditional ondeh
ondeh.
Bengawan solo
Another type of kueh, bengawan solo (also called corn kueh)
is made with mung bean flour, sweet corn, sugar and coconut juice. The base of
the kueh jagung is made with bean flour and sweet corn is used to fill this
small treat. Sometimes, sweet corn is replaced by other fruits such as bananas
and others.
Kueh Lapis
This mini treat is made using glutinous rice flour, sugar,
coconut milk and sugar. For the base, glutinous rice flour used. The flour is
mixed with sugar, coconut milk and sugar. Different food colors are used to add
colorful layers. The combined material is steamed. The colorful layers can be
removed one by one and can be eaten separately or combined.
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