Pulut Kaya #glutenfree #glutenfreerecipes #glutenfreecooking

Pulut Kaya is one of the popular Nyonya sweet delights in Southeast Asia. This steamed dessert has a full flavored coconut cream topping on sticky rice.

Pulut Kaya

Ingredients:

Base:

2 cups Glutinous Rice. Soak in water overnight. Drain

Place rice in pan into the steamer wok

1/2 cup Coconut Cream
1/2 cup Water  
1 teaspoon Salt
2 Pandan Leaves, if necessary

Topping:

3 Eggs
3/4 cup Palm Sugar (gula Melaka)
3/4 cup Coconut Cream
3/4 cup Water
1/2 cup gluten free Plain Flour
1/2 teaspoon Salt

Method:

Heat a steam wok till water is boiling.
Place rice (previously soaked) and Pandan leaf into pan and place in steam wok for about 10 minutes.
 Mix coconut cream, water and salt in a bowl.
Add sufficient coconut water to cover the rice and stir well, steam for another 10 minutes. 
Add more coconut water. 
Repeat until the rice is cooked.
Place water and palm sugar in saucepan,  heat until the sugar melts.
Pour the sugar syrup into a big bowl, add eggs, flour, salt and coconut cream and stir well. (Be careful that the syrup is not too hot when adding the eggs or they may cook.)
Press the cooked rice firm with baking paper.
Pour the mixture on the top of the rice.
Steam in medium heat about 25 minutes or until set.
Remove and let cool before cutting.

Tips:

If fresh coconut cream is not available, please buy a good quality brand. I suggest Chicken brand from Malaysia/Singapore
Taste the topping mixture before steaming and sweeten to taste if you so desire.

A beautiful combination of rice and coconut

Kuih Lapis -Steamed layer Cake #glutenfree #glutenfreebaking #glutenfreerecipes

This is one normal and popular Nyonya delight in Southeast Asia. Nyonya means the marrying of two cultures - Chinese and Malay - which results in these gorgeous steamed layer cakes. The simple ingredients needed are usually standard items in any Asian pantry. 

Kuih Lapis

Ingredients:

250g Rice Flour
50g Tapioca Flour
250-300g Sugar
600 ml Coconut Cream
600 ml Water
1 teaspoon rose water
 Pink Colouring

Method:

Heat water in steam wok on a  high heat.
Combine all ingredients with the exception of the colour.
Separate into 2 parts, add pink colouring to one leaving the other plain.
Pour 1 big scoop of plain mixture into tin and put in steam wok (or steamer).
Steam for about 5 minutes. 
Pour 1 large scoop of pink mixture onto the previous layer.
Steam another 5 minutes...repeat until all of the two mixtures are finished. 
Remember the last layer must be a pink one.  I add more colouring into the last one and steam about 10 minutes or until set.
Refrigerate overnight so you can cut beautiful shape.

Tips:

• More sugar can be added if you have a sweet tooth.

• Always buy good quality coconut cream. Usually I use Chicken brand imported from Malaysia/ Singapore.

• You can choose to use other colours. Or. smaller steam tins if you prefer.

• Make sure water from steamer does not drop into your cake when you steam it. To prevent this you may have to create a little ramp of Alfoil to stop stream droplets falling on cake.

• Remember stir well each time you use the different mixtures.

Steamed Layer Cake