Malaysian Kuih Recipe Recipe

Rice flour: A fine flour made from rice, used to give the kuih its structure and texture.

Tapioca flour: A starchy flour derived from the cassava root, essential for the chewy texture of the kuih.

Coconut milk: Adds a rich, creamy flavor to the kuih. Use unsweetened for the best results.

Sugar: Sweetens the kuih and balances the flavors.

Water: Used to mix the flours and create the batter.

Salt: Enhances the overall flavor of the kuih.

Food coloring: Adds vibrant colors to the layers of the kuih, making it visually appealing.

When layering the colored mixtures in the tray, ensure each layer is evenly spread and smooth before steaming. This will help achieve distinct and uniform layers in your kuih. Use a spatula to gently level the surface of each layer to avoid air bubbles and uneven thickness.

• rice flour - Substitute with glutinous rice flour: Provides a similar texture but may be slightly stickier.

• tapioca flour - Substitute with cornstarch: Acts as a thickening agent, though the texture may be slightly different.

• coconut milk - Substitute with almond milk: Offers a similar creamy texture but with a different flavor profile.

• sugar - Substitute with honey: Adds sweetness, though it will impart a different flavor and may alter the texture slightly.

• water - Substitute with coconut water: Adds a subtle coconut flavor that complements the dish.

• salt - Substitute with soy sauce: Adds saltiness along with a bit of umami flavor.

• food coloring - Substitute with natural food dyes: Provides color without artificial additives, though the shades may be less vibrant.

• Allow the Malaysian kuih to cool completely at room temperature before storing. This helps to prevent condensation, which can make the kuih soggy.
• Once cooled, cut the kuih into desired pieces. Use a sharp knife to ensure clean cuts and to maintain the integrity of the layers.
• Place the pieces in an airtight container. If stacking the kuih, separate each layer with parchment paper to prevent them from sticking together.
• Store the container in the refrigerator. The kuih can last up to 3-4 days when properly refrigerated.
• For longer storage, consider freezing the kuih. Wrap each piece individually in plastic wrap to protect against freezer burn.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the kuih in the refrigerator overnight. Avoid microwaving as it can alter the texture.
• For best results, allow the thawed kuih to come to room temperature before serving. This helps to restore its original texture and flavor.

• Steaming Method: Place the leftover kuih in a steamer basket lined with parchment paper. Steam over boiling water for about 5-7 minutes until heated through. This method helps retain the moisture and soft texture of the kuih.

• Microwave Method: Arrange the kuih pieces on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Pan Frying Method: Heat a non-stick pan over medium heat and lightly grease with coconut oil. Place the kuih pieces in the pan and fry for 1-2 minutes on each side until they are warm and slightly crispy on the outside.

• Oven Method: Preheat your oven to 300°F (150°C). Place the kuih pieces on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes until heated through.

• Air Fryer Method: Preheat the air fryer to 300°F (150°C). Place the kuih pieces in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the rice flour and tapioca flour with the other ingredients until smooth.

• Whisk: This will help you stir the mixture thoroughly to ensure there are no lumps.

• Measuring cups: Essential for accurately measuring the coconut milk and water.

• Measuring spoons: Use these to measure out the salt and any other small quantity ingredients.

• Steamer: You'll need this to steam each layer of the kuih.

• Greased tray: This is where you'll layer the colored mixtures before steaming.

• Small bowls: Use these to divide the mixture and add different food colorings.

• Spatula: Helpful for spreading each layer evenly in the tray.

• Knife: Use this to cut the kuih into pieces once it has cooled.

• Cooling rack: Place the tray on this to let the kuih cool down properly before cutting.