How to Make Kelantan Snacks – Travel Diary Kelantan – Part 6

Recipes for Kelantan Snacks from Seterpa Homestay

I’m known for lots of things but food styling isn’t one of them. If you think the pics in this post look above average by Jackie M standards, that would be because I shamelessly sneaked up behind the Rasa Magazine photographer to capture them after she’d painstakingly styled and photographed each of these dishes for their own publication.

With our hosts at Seterpa Homestay

With our hosts at Seterpa Homestay

Bubur Caca Kelantan

Bubur Caca Kelantan

Bubur Caca Kelantan

This is nothing at all like Bubur Cha Cha as I (and I’d safely bet, most people) know it; it’s almost more like Cendol without the green pandan colouring.

This video covers most of the steps involved –

Making Kelantan Bubur Caca at Seterpa Homestay in rural Kota B…Flashback: Making Kelantan Bubur Caca at Seterpa Homestay in rural Kota Bharu

Posted by Jackie M. on Thursday, December 10, 2015

Making Kelantan Bubur Caca at Seterpa Homestay in rural Kota Bharu

INGREDIENTS:

For the sauce –

  • 5 cups coconut milk
  • 1 ½ cups dissolved gula melaka (or to taste)
  • pinch of salt

For the dough –

  • 500g rice flour
  • 1 cup cold water
  • About 1 ½ cups of the sauce
  • Cendol mould (colander or potato ricer would work) 
Cendol mould

Cendol mould

METHOD:

  1. Combine all the sauce ingredients and bring to a simmer.
  2. In a separate saucepan, bring about 2 litres of water to a boil.
  3. Pour a cup of cold water into the rice flour and mix well.
  4. Add enough of the sauce that’s still simmering, into the rice flour to mix to a very soft dough.
  5. Transfer into the mould and press the batter through directly into the boiling water.
  6. They’re done when they float to the top; strain and transfer into the coconut and palm sugar sauce mixture.
  7. Simmer for another minute, then remove from heat. Serve hot or cold.

Butir Nangka

The literal translation for this sweet is “jackfruit pieces” – because of the shape of the dumplings. Fun fact – Kelantanese sweets are known for their quite imaginative names. 

Butir Nangka

Butir Nangka

Flashback: Making the dough for butir nangka – which is quite …Flashback: Making the dough for butir nangka – which is quite similar to making onde-onde.

Posted by Jackie M. on Thursday, December 10, 2015

Making the dough for butir nangka – which is quite similar to making onde-onde

INGREDIENTS:

  • 500 g Glutinous rice flour
  • 500 g Coconut milk
  • 500 g Sugar
  • 2 Pandan leaves, knotted
  • ½ tsp Fenugreek

METHOD:

  1. Cut pandan leaves into small pieces. Place in blender with water. Grind and then strain to get pandan extract.
  2. Combine all ingredients in a saucepan and cook in medium heat. Stir constantly to avoid clumps. Season with salt and sugar.
  3. Stir until boiling and then remove from heat.
  4. Put all ingredients into a container and knead until smooth.
  5. Once dough is ready, form into small balls.
  6. Cook in a saucepan with boiling water. Once cooked, the balls with start floating. Drain excess water.
  7. For the broth, cook coconut milk plus a little salt, sugar & fenugreek.
  8. Boil until syrupy.
  9. Then add the drained balls earlier into the sauce and serve.

Kuih Cara

This kuih is cooked on a stove using a special mould, and can be sweet or savoury. The one we made at Seterpa was the savoury version.

Kuih Cara

Kuih Cara

INGREDIENTS:

For the filling –

  • 500 g Chicken mince
  • 40 g Meat curry powder
  • 2 Big onions, finely chopped
  • ½-inch Ginger, finely chopped
  • 2 pc Garlic, finely chopped
  • 3 Tbsp Oil for frying
  • Salt and pepper to taste

For the batter – 

  • 500 g Wheat flour
  • 2 Eggs
  • 3 cups Water
  • ½ tsp Salt
  • Yellow food colouring

For garnishing –

  • Red chilli, finely shredded
  • Chives, finely sliced

METHOD:

  1. To make the batter, combine flour, salt, eggs, water and food colour in a mixing bowl. Set aside.
  2. Heat oil in a wok and fry the onion, garlic and ginger until aromatic. Add curry powder.
  3. Stir in the meat and fry until cooked and dry, then season with salt and pepper to taste.
  4. Transfer on a plate and allow to cool.
  5. Heat kuih cara moulds on medium heat and brush the insides lightly with oil. Pour enough batter into the moulds.
  6. Spoon a generous amount of filling into the center of the batter and cover. Cook until the cakes form a light to golden brown crust.
  7. Garnish with shredded chillies and chives.
Kuih Cara mould - you can substitute with any similar baking tray and bake this in the oven

Kuih Cara mould – you can substitute with any similar baking tray and bake this in the oven

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Tourism Malaysia - Kelantan     http://www.go2homestay.com/homestay-seterpa/      

 

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