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Method (Filling): Soak the beans overnight, steam for 35 to 40 mins. or till soft...
Soak raisins with hot water until soft. 2. Strain and discard liquid, blend raisins and cook in a pan over medium heat until liquid evaporates. Once it has become paste-like, keep aside in a container for later use.
Mix everything together until dough is formed then weight out 10-15g of dough to form a small ball. Repeat this step until all dough has been used upp to form small balls.
Beat together butter and icing sugar until fluffy.
Put some cendol into a tall glass, pour palm sugar syrup and coconut milk (separate layers). You can add shaved ice or just ice cubes.
Mix ingredients from for water and oil skins separately in two bowls until combined. Cover with cling film and allow the dough to rest for 20 minutes.
Place cooking oil, eggs, orange essence in a bowl.
Mix coffee powder and hot water to form paste, keep aside.
Combine ecoBrown’s Brown Rice Powder, milk powder, baking powder and baking soda into bowl and put aside.
Boil water in a saucepan, add rice to the boiling water, cook the brown rice until fully done.
Roll red bean paste into 30cm log. Keep aside.
Add water to yeast plus 1 tbsp sugar, wait for yeast to activate.
Make the ketupat casing using the leaves as in the video tutorial below...
Pie Tee is a thin and crispy pastry tart shell kuih filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.
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