Please note that our AGM is fast approaching and will be held on:
Saturday the 26th of MAY at Mustard Seed Restaurant from 11am – 1pm
Address :
Mustard Seed Restaurant
157 Hobson Street
Ground Floor, Auckland City Hotel
Auckland Central
We welcome and encourage all members to attend and participate in this important event.
A light lunch will also be provided to those members who wish to attend. To ensure we cater for the correct number of people, it would be very much appreciated that those who wish to attend please RSVP by Thursday 24th May. You can RSVP by calling/texting to the number provided below or alternatively you can email me at secretary@malaysianz.org.nz.
If you have any queries please do not hesitate to contact me on the details provided.
It is difficult to buy kuihs in Auckland, and often when you do find some, the taste isn’t right or they are horrendously expensive. The big secret is that kuihs are actually very easy and cheap to make. Most of them don’t need any special equipment.
Kuih lapis is a favourite of most children, who slowly peel off the layers one at a time, and nibble at them. It’s actually easier to make kuih lapis these days with pandan paste (rather than having to pound and squeeze pandan leaves for their fragrant, green juice), and using silicon bakeware (no dreaded sticking!).
Ingredients (modified from Old Fashioned Kuih-Muih by Wong Sip Moi):
Makes ~ 30 pieces
A:
266g rice flour
154g tapioca flour
2/3 tsp salt
350ml coconut cream
280ml water
B:
280g caster sugar
140ml coconut milk
350ml water
Pandan paste
Red food colouring
Equipment:
Steamer (I used a wok)
23cm diameter non-stick tin (not springform, – should not have gaps for the mixture to flow through)/ 23 x 23cm square tin. Silicon bakeware will ensure your kuih will not stick to the tin.
Mix A well and put through sieve into large bowl to ensure there are no lumps.
Put B in a saucepan, and bring to a boil to dissolve sugar.
Pour B into A and mix well. Divide into 3 equal parts (570g each). Add ½ tsp pandan paste to one, and ¼ tsp red food colouring (note, put in drop by drop until you get your desired colour) to another.
Weigh out 190g of each colour. Steam the layers for 5 minutes each, starting with red, green then white, and repeat. Layer should be firm to touch before pouring the next layer. For the final layer, steam for 20 minutes.
Cool for at least 2 hours, then slice with a plastic knife or a clingfilm-covered metal knife.
