Hello,
I am not an expert at making traditional Malay sweets, but it was a challenge for me since there were no street food vendors like in Asia. It is impossible to find vendors on the street here, so I make my own Malay traditional sweet called 'kuih tepung gomak'. These sweet snack popular in east coast region in Malaysia like Kelantan and Terengganu. I remember I had eaten these sweets once and I like it because of the texture.
It's not a complicated kuih to make, I even grind the green mung bean for coating to a fine flour but mine more like coarse wheat flour, rough textures. I made a sweet peanut filling instead of coconut and a sweet red bean paste works too.
KUIH TEPUNG GOMAK
Ingredients;
150g glutinous rice flour
120ml water, more or less
A pinch of salt
For filling;
100g coarsely ground roasted peanuts
100g brown sugar
50ml water
For the coating;
80g green mung bean
- Bake green mung bean for 5-8 minutes at 180°. Grind beans into find flour for coating.
METHOD;
- Prepare the filling first by boiling water and sugar until the sugar has dissolved. Add peanuts, stirring for a couple of minutes until peanuts are evenly coated. Set aside.
- Mix glutinous flour, salt and add water little by little and mix well until it forms into a soft dough and not sticky. If dough is too soft, add a little more glutinous flour and vice versa.
- Divided into small ball, flatten the ball and add the filling in the middle. Seal well and shape into ball and flatten to desired thickness.
- Bring a pot of water to boil, slowly put the balls in and when the balls cooked, it will float to the surface. Gently stir if the balls stick to the bottom.
- Remove the floating balls with slotted spoon and coat the balls in the green bean flour.
Enjoy kuih tepung gomak!
I am not an expert at making traditional Malay sweets, but it was a challenge for me since there were no street food vendors like in Asia. It is impossible to find vendors on the street here, so I make my own Malay traditional sweet called 'kuih tepung gomak'. These sweet snack popular in east coast region in Malaysia like Kelantan and Terengganu. I remember I had eaten these sweets once and I like it because of the texture.
It's not a complicated kuih to make, I even grind the green mung bean for coating to a fine flour but mine more like coarse wheat flour, rough textures. I made a sweet peanut filling instead of coconut and a sweet red bean paste works too.
KUIH TEPUNG GOMAK
Ingredients;
150g glutinous rice flour
120ml water, more or less
A pinch of salt
For filling;
100g coarsely ground roasted peanuts
100g brown sugar
50ml water
For the coating;
80g green mung bean
- Bake green mung bean for 5-8 minutes at 180°. Grind beans into find flour for coating.
METHOD;
- Prepare the filling first by boiling water and sugar until the sugar has dissolved. Add peanuts, stirring for a couple of minutes until peanuts are evenly coated. Set aside.
- Mix glutinous flour, salt and add water little by little and mix well until it forms into a soft dough and not sticky. If dough is too soft, add a little more glutinous flour and vice versa.
- Divided into small ball, flatten the ball and add the filling in the middle. Seal well and shape into ball and flatten to desired thickness.
- Bring a pot of water to boil, slowly put the balls in and when the balls cooked, it will float to the surface. Gently stir if the balls stick to the bottom.
- Remove the floating balls with slotted spoon and coat the balls in the green bean flour.
Enjoy kuih tepung gomak!
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