Masakan Kelantan -Bubur Kacang Hijau (Green Beans Porridge), Kuih Ketayap, Kuih Talam, Kuih Lopeh & Kuih Bingka

Green Beans Porridge

300g green beans
3 cups of water
¾ of Gula Melaka
400ml of coconut milk
1 screwpine (pandan leaf)
1 inch of ginger (optional)
Salt to taste

HOW TO :

First, boil the green beans with water until tender. If the water starting to reduce before the beans cook, add more water.
Once cooked, drain out the water and add coconut milk together with gula Melaka and screwpine leaf.
Then add salt to taste and stir it well for about 10 minutes until it boil.

Bubur Kacang Hijau

Bahan :

300g kacang hijau
3 cawan air
3/4 gula melaka
400ml santan pekat
1 helai daun pandan
1 inci halia
garam secukup rasa

Cara-cara :

Mula-mula, didihkan kacang hijau sehingga masak. Jika air kering, tambahkan lagi air agar kacang masak secukupnya.
setelah betul-betul masak, tapis kacang hijau dan masukkan santan bersama gula melaka dan daun pandan.
Kemudian, tambahkan garam secukupnya dan biarkan ia dalam 10 minit atau sehingga mendidih.
Setelah mendidih, matikan api. Hias mengikut kretiviti anda dan sedia dihidang

Kuih Ketayap

Ingredients Filling:

- 250 g grated coconut

- 150 g palm or 100 g caster sugar

- 1-3 inch cinnamon stick

- 100 ml water

-  salt to taste

Pancake:

- 250 g plain flour

- 1 egg

- 250 ml coconut milk

- 100 ml water

- 1 teaspoon juice from Pandan leaves or few drops of pasta pandan if you have it (this one for colouring)

- salt to taste


Directions:

1. Mix the grated coconut, sugar, cinnamon and salt. Fry the mixture in a dry pan over medium/low heat, add the water. Constantly stirred for approximately 5 minutes or until the mixture is dry. But don't get burn! Set aside and remove the cinnamon stick.

2. Blend the pandan leaves with 150 ml water, squeeze the pulp then sieve the water. If you use pandan paste or food colouring, skip this step.

3. To make pancake: combine the flour, egg, pandan paste, coconut milk, salt with the rest of water. Whisk them well into a smooth batter, just like you make pancake mixture. When it's ready, prepare non-stick frying pan (use 8-inch frying pan if you have) and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute.

4. Place 2 teaspoons of coconut filling on the near edge of the pancake. Fold over once then tuck in the left and right sides and fold over once more then roll.

Kuih Talam

Base layer:
160g rice flour
80g tapioca flour
60g green pea flour
460g sugar
1400ml water mix with
1 tsp lye water and
6-8 drops pandan paste

Coconut layer:
60g rice flour
40g green pea flour
2 tab tapioca flour
500ml coconut milk

1 tsp salt

Method:
Mix in all the ingredients for the base layer in a pan, mix well. Cook gently and keep stirring until mixture thickens. Sieve the mixture and pour into 30cm round tray lightly spray with oil. Steam on medium heat for about 20 minutes or until mixture thickens.

Mix all the ingredients for the coconut layer in a pan, mix well. Cook gently, keep stirring until mixture thickens. Pour into base layer and steamed for about 20 minutes.

Cool for about 3 hours before cutting into diamond shapes. It is best served and kept in room temperature.

 Kuih Bingka

Ingredients
400gm tapioca roots-sliced
2 cups (1/2 liter) water
2 eggs
50 gm butter-melted
1 pkt instant coconut milk powder
3 tbsp condense milk
1 1/2 cup-(150gm) brown sugar
1 tbsp vanilla
2 drops yellow colouring
2 cups(200gm) flour

For topping :optional
1 tbsp butter
1 tbsp cinnamon sugar

How to make Tapioca pudding-(kuih bingka ubi kayu)

1. Blend the tapioca in a blender with water till fine.
2. Transfer to a bowl and add the rest of ingredients and stir till smooth.
3. Pour into a 1 inch deep tray-greased. Bake in preheated oven at 200C for 40 to 45 mins till

golden or till set.
4. Brush top with butter and sprinkle with cinnamon sugar and bake another 2 mins. Serve warm or cool.Cut into small square or any bite size


**1.2kg Cassava /Tapioca/ Ubi kayu (When peeled and grated, 900gm)
200gm sugar
200ml thick coconut milk
250ml water
2 eggs
40gm butter

1.Peel and grate cassava. Leave at room temperature. I used yellow cassava. If u?re using yellow ones, ignore the further instructions in (1). If using white cassava, which could be slightly bitter, press out juices into a container and let the juice sit until the starch settles on the bottom. Pour the juice into a measuring cup to separate the water from the starch. Measure the cassava water and discard. Substitute the discarded amount with clean water. Combine the clean water, starch and grated cassava. Add some yellow colouring if desired.
2.Combine coconut milk with eggs.
3.Boil water and sugar. Melt in butter. Pour this hot solution over (1) and stir to combine. It should thicken slightly.
4.Pour (2) into (3). Stir.
5.Pour batter into a lined 7 inch square baking pan. Bake in a preheated oven at 170/180C for 1 hour or until golden brown.

**2 cups plain flour
3/4 cup castor sugar
4 eggs
440 ml coconut milk or cream
juice from 3 or 4 pandan leaves


beat eggs and sugar till light. Add flour and mix in until all flour in incorporated. Add in the coconut milk and pandan juice and mix well.


Pour into a 9 x 6 inch rectangular pan lined with baking paper for easy removal.


Bake at 170 for 30 to 40 minutes until firm and the top is golden brown. Remove and allow to col completely before cutting and serving.


**Ingredients

500g tapioca (finely grated)

300g condensed milk

200g coconut milk

3 eggs (beaten)

60g butter (melted)

1/2C brown sugar

1/8t salt

All mixed and ready to be baked

Put everything together into a mixing bowl and mix well. Pour into a baking tin lined with baking paper and bake at 200 degrees Celsius for about 40 minutes. The time depends on the size of the tin used. Let cool before cutting.

Kueh Bingka Telor

Ingredients:

6 eggs

250g sugar

180 plain flour

840ml thick coconut milk

1 tsp vanilla essence

a pinch of salt

few drops of yellowing colouring

1/2 tbsp cool melted butter

Method:

1.  Mix eggs with sugar and stir for few minutes.  Add in sieved flour, cool melted buter, salt and vanilla essence and mix well.

2.  Mix in coconut milk, a little at a time, stirring until mixture is smooth.  Add a few drops of yellow colouring and strain the mixture.

3.  Grease and line a 9?x9? square baking tin with greaseproof paper.

4.  Pour mixture into preheated tin and bake in a moderate oven at 180 deg C for about 1 hour.  Lower temperature to finish baking.



Matcha Swirl Bread

Ingredients:
(makes one 20x10x10cm loaf)

250g bread flour
25g caster sugar
3g (half teaspoon) salt
4g (1 teaspoon) Instant yeast
145g fresh milk (I used low-fat fresh milk)
35g egg
38g butter (unsalted), cut into cubes

5g matcha powder
2 teaspoons hot water


Method:

   1. Mix matcha powder with hot water to form paste, set aside.
   2. Stir bread flour, caster sugar, salt, and instant yeast in a mixing bowl. Make a well in the centre, add in egg. Reserve about 30ml of milk and add the rest into the mixing bowl. Mix the ingredients with hand and slowly form into a rough dough. Add in a little of the reserved milk if the mixture is too dry.
   3. Transfer dough to a lightly floured work surface. Knead the dough till smooth. Add in the reserved milk a little at a time, knead well after each addition. (This way, the dough will not be too wet and sticky). Use up all the reserved milk. The whole process should take about 10mins.
   4. When the dough is smooth, knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 15 to 20 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.
   5. Divide the dough into two equal portions. Knead the matcha paste into one of the doughs. Knead till dough becomes smooth and the matcha paste is fully incorporates into the dough, takes about 5 mins.
   6. Place each dough (separately) in lightly greased (use vegetable oil or butter) mixing bowls, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.
   7. Remove the doughs from the bowls and give a few light kneading to press out the gas in each dough. Roll into rounds. Cover with a damp cloth or cling wrap and let the doughs rest for 15mins.
   8. On a lightly floured surface, flatten each dough and roll out into a rectangular shape, about 20cm x 40cm. Place the matcha dough over the plain dough. Starting from the shorter side, roll up the dough tightly, make as many rolls you can. The resulting roll/log should be around 20cm in length. Pinch and seal the seams.
   9. Place dough seam-side down in lightly greased bread tin/pan. Cover with cling wrap. Let the dough proof for the second time, until it fills up 80% of the tin/pan. Brush with egg wash.
  10. Bake in pre-heated oven at 180 ~ 190 deg C for 30 to 35mins. Unmould the bread immediately when removed from the oven. Let cool completely before slicing. Once cooled, store immediately in air-tight container.

Kuih Lopeh

Bahan-Bahan:
3 cawan beras pulut
10 helai daun pandan ditumbuk halus
3 cawan air
Secubit garam
Beberapa helai daun pisang
Kelapa dibuang ari diparut dan digaul sedikit garam.     Bahan untuk kuahnya:
1 cawan gula merah (melaka)
½ cawan gula putih dimasak dengan 2 cawan air
1 helai daun pandan dan sedikit jintan manis
Gula larut tapis
Cara:
Daun pandan yang ditumbuk halus diperah bersama 3 cawan air. Tapis beras pulut dimasak dengan tiga cawan air pandan sehingga airnya kering. Tutup periuk sekejap. Angkat. Bentangkan daun pisang. Letakkan sepuluh sudu makan adunan pulut (mengikut panjangnya daun pisang. Gulung kejap-kejap dan kukus selama 30-40 minit. Toskan. Manakala hendak dihidangkan potong dengan benang setebal setengah sentimeter. Gulingkan ke dalam kelapa parut.

Pengat (pisang @ ubi)

Ingredients
- 200 ml coconut milk

- 100 g palm sugar

- 1 sachet vanilla sugar

- 1 large bananas, sliced

- 1 small sweet potato (ubi jalar), peeled and cut into small pieces

- 2 pieces of ripe jackfruit, finely diced (optional) - I don't use it since no one selling it here

- A pinch of salt

- 100 ml water
Directions

1. Simmer the sweet potato (ubi jalar) into boiling water until soft.

2. Add coconut milk, palm sugar, vanilla sugar and salt. Then add all remaining ingredients. Continue cooking for few minutes.

3. Serve, you can add few ice cubes as well.