Times have changed however, and we now eat dosai at home practically every day (by “we”, I mean Paul and Noah – I might indulge a couple of times a week).

For a long time, we relied on store-bought dosai batter, which you can find in the refrigerated section of Indian grocery stores. Over time, though, we noticed the prices kept creeping up, and the results were inconsistent— (though this could be a rookie error by our in-house dosai expert, Paul, who always struggled to spread the batter evenly on the pan).

The tipping point came when, out of desperation, we bought some batter from a small store—where the price was even higher than usual—and it simply didn’t work. I know, I know (you’ll hear me say this in the video replay below), the tub was labelled “Idli Batter” instead of the usual “Dosa/Idli Batter.” But in theory, both idli and dosai use the same ingredients (I learned this years ago from South Indian food blogger Divya), so we decided to take a chance after confirming with the shop owner. Unfortunately, our dosai attempts with the idli batter were a failure.

I finally decided to have a go at making dosai batter at home, and since I have a Thermomix with a Cookidoo subscription, I used one of the built-in Cookidoo recipes for dosai. I’m an impatient cook, and I like hacking recipes to simplify them —years of being a restaurant owner and bottleneck in my own kitchen will do that to you – so, after some experimenting (some of it AFTER the broadcast above), here’s the recipe, with my hacks –

Homemade Dosai (Thermomix) – Simplified

For the Batter –

250g uncooked rice (OR optionally 150g uncooked rice + 100g uncooked “Raw” rice – watch the recording for details)
100g urad dhal (skin off)
600g water
1 tsp salt
30g (1 TBSP) cooked rice

For cooking –

Ghee

METHOD:

1. Combine ALL ingredients in the Thermomix mixing bowl.
2. Cover and blend 4 minutes at Speed 9.
3. Switch to Fermentation Mode (TM6), set temperature at 40C and fermentation time at 12 hours.
4. Remove and transfer into a tub (we use large glass jars), and store in fridge until ready for use.
5. To cook dosai, use a flat pan, brush lightly with ghee and heat pan on high, then reduce temperature to low-medium (Paul uses 5 on our stove, I prefer 6 because I’m impatient).
6. Pour a ladle of batter on the pan, then swirl to make a thin crepe. Dot with more ghee on the surface and around the edges if you like.
7. Cook, uncovered, on one side, until crispy and golden brown – this will take at least 6 minutes. Don’t be impatient or you’ll end up with soft dosai.
8. Remove gently with spatula, rolling it from one side to the other.
9. Serve with your favourite dips.

OTHER TIPS:

• I now double the recipe above because we go through so much batter. The Thermomix jug isn’t big enough to hold it all once it ferments (it increases in bulk), so I split the batter into two large glass jars and place them in the oven with the lids slightly off. I set the oven to “dough proving” mode at 40°C for 10 minutes. The oven switches off after that, but I leave the jars in for the next 12 hours. This step isn’t essential—if you don’t have a TM6 or an oven with that function, you can just leave the batter to ferment at room temperature.
• “Raw” rice is a type of rice used in Indian cooking, and you can find it at Indian grocery stores. It’s typically used to achieve fluffy textures, which isn’t ideal for dosai, but I accidentally used it in an early batch and Paul found that it helped the batter spread better without making the dosai too fluffy.
• The original Cookidoo recipe called for “long grain rice” but we eat jasmine rice at home, so that’s what I’ve been using. Works fine.
• For a quick sweet snack, sprinkle some sugar on the dosai as it cooks.
• The fermentation time affects how sour the batter tastes. The dosai I’ve had in Malaysia is less sour than what you get here in Sydney. In fact, I used to make a version of dosai with no fermentation when I first started running my market stall at Orange Grove Farmer’s Market back in the early 2000s; I put it down to my early ignorance of Indian cuisine until I recently saw another Indian Malaysian cook share her own dosai batter recipe – also unfermented – so there you go, it does exist, though I do prefer to ferment it nowadays.
• In my earlier experiment (you’ll see this in the video), I soaked both the rice and urad dhal together in the Thermomix mixing bowl, cutting the soaking time by 75% by using the Fermentation Mode for one hour. But my latest hack is to skip the soaking altogether—just throw everything in and blitz it, then ferment. The batter will be slightly more granular, but the end result is the same once cooked. You can blitz for an extra minute if you prefer a smoother batter.

Final Thoughts

With these techniques and a Thermomix, we now create excellent dosai at home for a fraction the cost of the store-bought version.

Don’t forget to sign up to my email list at https://jackiem.com.au/email so you keep on top of my livestreams, recipes, and more detailed cooking insights.

Also, fun fact – a lot of Asian recipes on the Cookidoo platform can be simplified. Join my Thermomix WhatsApp community to keep up with my TM adventures – https://chat.whatsapp.com/LskIaYfn9Qy1p7ePMq4dBF (don’t forget to mute notifications so you don’t rage quit from oversharing by some of the members).

Our homemade dosai – batter by yours truly, cooked by Paul Gray –

The post Making Dosai at Home with a Thermomix: My Tips and Tricks first appeared on Jackie M..

Here (making it from scratch) – https://jackiem.com.au/2019/07/24/how-to-make-tofu-pudding-taufu-fa/

and here (using the shortcut version) – https://jackiem.com.au/2022/05/11/how-to-make-easy-taufu-fah-sweet-tofu-pudding/

and since I don’t monetise the content on this site, I’m not that invested in writing the kind of 3000-word essays that permeate food blogs.

This blog post follows on from the Live broadcast I did on this same topic, the replay of which is no longer available because Facebook decided to delete all Lives after 30 days.

Here’s a summation of some of the key points from the live broadcast, though, truthfully, you probably should watch the video to get the vicariously immersive experience of making tau fu fah at home.

Ingredients and Equipment for Homemade Tau Fu Fah

1. Soy Drink, Not Soy Milk
First, make sure you’re using soy drink (no sugar) and not the soy milk you typically find as a dairy-free coffee substitute. The latter doesn’t work for making Tau Fu Fah.

2. Setting Agent
You’ll need GDL (Glucono Delta Lactone) as the setting agent. It’s more consistent and readily available compared to traditional gypsum and produces a more accurate texture compared to agar-agar. You can find GDL online – I bought mine on Ebay, and a little will last you a long time.

3. Measuring Tool

Refractometer: This tool measures the concentration of your soy drink. You want it to be between 8 and 10 on the Brix scale. This means getting a Refractometer with gradations that range from 0-20 (ie. ones that are marketed as suitable for “milk” readings). By the way, you can get this for under $30 Aussie if you buy it from Ebay/AliExpress/Temu. (Pictured below is one from AliExpress – https://www.aliexpress.com/item/32894287436.html)

The Process of Making Soy Pudding

1. Temperature Control
Heat your soy drink to between 90-98C. If it’s too hot or too cold, the soy pudding won’t set properly.

2. Thermomix (If Available)
A Thermomix is great for heating the soy drink to the precise temperature. If you don’t have one, simmer it on a stove, then let it cool down to below boiling point but above 90C (you’ll need a thermometer, of course).

3. Using a Refractometer
Place a drop of soy drink on the refractometer to check the concentration. It should read between 8 and 10 Brix.

4. Preparing Soybeans (Optional)
If you prefer using soybeans:

• Crush soybeans plus water in a powerful blender like a Thermomix. No, I don’t presoak my beans overnight.
• Strain the blended soybeans through a double layer of muslin cloth to get soy extract. Then transfer the strained soy extract back into the rinsed Thermomix bowl or pot and cook it.

5. Cooking and Setting

• Heat your soy extract or soy drink to between 90-98C (I always get it to 98C because it will have cooled down a few degrees by the time you get your act together with the cornstarch/GDL mixture)
• Mix GDL with cornstarch and about 1/4 cup of cold soy drink or water, then pour into mould (I use a thick glass bowl)
  Check the concentration of the soy drink; if it’s under 8, cook it further. Pour into mould and give it one stir, then quickly cover with tea towl + pot lid, or use a silicone cover like in my broadcast video above
• Set for at least 20 mins (30 is better)

Troubleshooting Your Malaysian Dessert

1. Brand Sensitivity
Different brands of soy drink may yield different results. I recommend the Hoa Hung brand for those in Sydney, Australia, which is already so concentrated (at 10 Brix) that you just need to heat it up to 98C and you know it is good to go. Other brands (or soy bean extract if making from scratch) may require you to simmer the soy drink for 20-30 minutes. Both the Hoa Hung and Fortune brands are pictured below. BTW I tried mixing half and half (by necessity because I didn’t have enough Hoa Hung on hand) and it actually turned out quite perfect.

2. Common Issues

• Using soy milk (ie. non-dairy substitute for your coffee) does not work – I’ve tried. Soy milk contains additives like vegetable oil and other stuff; you want something that’s straight soy beans and water.
• Temperature inaccuracies will prevent setting.
• Variations in soybean batches or soy drink brands may require adjustments.

Final Words

Experiment with different brands of soy drink if your first attempt doesn’t work. If you find one that does, try to stick with it.
Get yourself a Refractometer for milk – if it’s good enough for one of the most famous Tau Fu Fah places in Malaysia (Ding Feng in Ipoh), it’s good enough for the rest of us.

If you’ve found this content helpful, why not sign up to my email list – https://jackiem.com.au/email – I share a lot of exclusive in-depth content with my email subscribers, not to mention other news/special offers etc.

Catch you next time!

Jackie M.

The post How to Make Homemade Tau Fu Fah (Soy Pudding) That Doesn’t Fail first appeared on Jackie M..

• High in easy-to-absorb antioxidants (high amount of phenolic acid, with propolis and bioflavonoids)
• High in antimicrobial activities (as high as Manuka Honey); it is antibacterial, antiseptic, antifungal, and antiviral
• High in naturally occurring low GI sugar called Trehalulose

Stingless bee honey has a unique sweet and sour taste, and while it is typically consumed straight or in a drink, it also works very well in dishes that call for a tangy flavour. I had the opportunity to experiment with kelulut in some of my recipes, and one of my favourites is to use it as a spread with butter on hot toast. I find the stingless bee honey’s sweet and sour note helps to cut through the richness of the butter, producing a healthy and delicious breakfast option.

Watch the replay of the Malaysian Ingredients Made Easy broadcast covering my recipe for Stingless Bee Honey & Butter Spread >> https://youtu.be/YH-JuhzWkJY?t=1063

Recipe for Toast with Stingless Bee Honey & Butter Spread

Serves 1

Cooking time: 5 minutes

INGREDIENTS:

2 slices bread

2 TBSP butter, at room temperature

1 TBSP Malaysian stingless bee honey

METHOD:

1. Combine stingless bee honey and butter and mix well.
2. Toast bread, then spread generously with the stingless bee honey and butter spread. Serve hot as-is or with peanut butter or kaya.

Watch the highlights video on 4 different ways to use Malaysian Stingless Bee Honey >> https://youtu.be/-EGxzy–3SA

If you’d like to get your hands on ALL the recipes in the video above and also in the rest of my Malaysian Ingredients Made Easy series, go ahead and sign up at MalaysianChefs.com/Recipes 

The post How To Make Toast With Stingless Bee Honey & Butter Spread first appeared on Jackie M..

Another variation to mango and sticky rice is to cook the glutinous rice with coconut water – apart from the well-known health benefits of coconut water, it also gives the dish a subtle natural sweetness. (In fact, you can pretty much replace water with coconut water in any of your recipes, to achieve the same result.)

Most recipes call for the glutinous rice to be soaked overnight, then steamed gently for about 20-30 minutes. I usually lack the foresight to plan my cooking that far ahead of time, so the quick and easy method I deploy is to cook sticky rice is to soak it in freshly-boiled coconut water for 15 minutes before steaming it, or if you’re not fussed about the rice being “loose”, you can just cook it in a rice cooker per normal rice. It’s a great, simple recipe which is vegan-friendly to boot.

Here’s the replay of the Malaysian Ingredients Made Easy broadcast where I cooked this Live On Air >> https://youtu.be/IRop8y6cYls

Recipe for Easy Mango and Sticky Rice with Coconut Water

INGREDIENTS:

2 mangoes, peeled and cut into chunks

2 TBSP sesame seeds, toasted (optional)

2 cups glutinous rice

2 cups Malaysian coconut water, freshly boiled

1 cup Malaysian coconut water

½ tsp salt

2 TBSP sugar

Sauce – 

400ml Malaysian coconut milk

2 TBSP sugar

½ tsp salt

METHOD:

1. Soak glutinous rice with boiled coconut water. Cover and set aside for 15 minutes.
2. Transfer rice into a steamer; add salt and sugar and steam until done (about 20 minutes), stirring in more coconut water if needed.
3. To make the sauce, combine coconut milk, sugar and sauce in a saucepan and cook on low heat until sugar is fully dissolved. Remove from heat and allow to cool.
4. To serve, scoop some glutinous rice in a bowl, top with mango chunks and coconut sauce, and garnish with sesame seeds (optional). 

If you’d like to get your hands on ALL the recipes featured in the above video and in the other Malaysian Ingredients Made Easy series, just sign up to my mailing list at MalaysianChefs.com/Recipes

Here’s the highlights video on different ways to use Malaysian Coconut Water >> https://youtu.be/EDUxQq1ONN8

The post How to Make Mango Sticky Rice with Coconut Water first appeared on Jackie M..

Then one day, it failed. So I started down the rabbit hole of trying to figure out what went wrong – was it the batch of soy beans, the GDL, the thermometer or kitchen scales giving false readings, etc.?

It was painful. I had to go through the process of elimination by systematically replacing each ingredient to get to the source of the problem.

I finally figured out what went wrong (I’ll cover it in a future post, maybe) but over the course of testing different points of failure, I got tired of sourcing different batches of soy beans and blending/extracting them so I replaced them with bottled soy drink instead.

That worked a treat, so this easy version of Taufu Fah was added to the the collection of recipes I featured in my recent Malaysian Ingredients Made Easy video on Malaysian Palm Sugar (Gula Melaka).

FYI serving Taufu Fah with Gula Melaka is quite common in Malaysia, though I appreciate that in many East Asian countries you’re more inclined to find it with a white sugar & ginger syrup.

Watch the video here: https://youtu.be/DKOISb1Jnhg

While the recipe is easy enough, there is still room for it to fail, so watch this 60-second follow-up video here to make sure you caught the nuance in my recipe: https://youtube.com/shorts/mQS8jrvtclE

Recipe For Easy Taufu Fah (Soy Pudding) with Gula Melaka (Malaysian Palm Sugar)

INGREDIENTS:

750ml soy drink (unsweetened)

½ tsp GDL (glucono delta lactone)

2 tsp tapioca starch

2 tsp water

Syrup:

100ml water

150g Malaysian palm sugar

2 slices ginger

Equipment:

Thick glass bowl or similar as mould

Kitchen towel

Lid for mould

Thermometer 

METHOD:

1. Heat soy drink to between 90-95’C.
2. Mix GDL with tapioca starch and water; pour into mould.
3. Pour hot soy drink over the GDL & water mixture.
4. Stir once in one direction, then cover with kitchen towel and lid.
5. Set aside for 20 minutes until pudding is set.
6. To make the syrup, combine all ingredients and bring to a simmer until all the palm sugar is dissolved. Remove from heat. Cooled syrup can be transferred into a jar and refrigerated for long term storage.
7. Scoop some soy pudding into a serving bowl, add desired amount of syrup and serve.

If you’d like to get your hands on ALL the recipes featured in the above video and in the other Malaysian Ingredients Made Easy series, just sign up to my mailing list at MalaysianChefs.com/Recipes

The post How to Make Easy Taufu Fah (Sweet Tofu Pudding) first appeared on Jackie M..

Like yours truly, Chef Ismail is originally from Negeri Sembilan, though I have to admit I’d never eaten lempeng pisang (lempeng of any sort, for that matter) until I founded Masters of Malaysian Cuisine (MOMC) and learned about Malay pancakes from our Malay chefs. While Chef Ismail’s recipe uses an egg, from what I can see elsewhere it’s somewhat optional – in fact most recipes omit it, which would be good news to vegans everywhere (I would suggest brushing the banana leaves with a bit of oil if you choose to leave it out).

If you have trouble getting your hands on banana leaves, you can cook the pancakes directly in a greased pan, though the banana leaves do impart a beautiful aroma.

Catch Chef Dato’ Ismail Ahmad’s Lempeng Pisang in this episode of Street Food Journeys: Malaysia (Negeri Sembilan); his cooking segment starts at the 18:52 mark >> https://youtu.be/6PHCy-MaLzQ 

Lempeng Pisang (Traditional Malay-style Banana Pancake)

by Chef Dato’ Ismail Ahmad

INGREDIENTS:

2 cups plain flour
1 egg (optional)
6 ripe bananas (mashed)
5 TBSP sugar
A pinch salt
1⁄2 cup grated coconut
1 cup water
1 cup coconut milk
1⁄4 cup melted butter or oil
Banana leaves (optional)

METHOD:

1. In a mixing bowl, combine all the ingredients except the banana leaves. Stir until the batter is smooth.
2. Heat a pan on medium heat and lightly grease with some oil.
3. Place a piece of banana leaf into the pan then ladle some of the batter over half the leaf, spreading it evenly.
4. Fold the leaf over to cover the battered half and fry for 2-3 minutes, then flip the parcel over and continue to fry until the banana leaf blisters and crispens, and the batter is cooked through. Serve hot.

Also in this episode of Street Food Journeys: Malaysia (Negeri Sembilan) –

• Ngau Lam Fun (Seremban Beef Noodles), including how to make the noodles used in the dish  by Sydney’s high priestess of Malaysian cuisine (ie. me – hey, I didn’t coin the phrase, the Australian media did)
• The JetLag warriors try famous Negeri Sembilan dishes including Daging Salai (Malay smoked meat) and Masak Lemak Cili Api (spicy & rich coconut-based curry)
• David Teh joins us for the first time with highlights from his Seremban food hunt where he checks out a Siew Pao (Siew Pow) bakery and tries Seremban’s famous ais cendol and Indian rojak

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Make Lempeng Pisang (Malay-Style Banana Pancake) by Chef Ismail Ahmad first appeared on Jackie M..

According to Masters of Malaysian Cuisine Chef Rene Juefri, while they look tricky, they’re actually not hard to make; in this episode of Street Food Journeys: Malaysia (Kelantan), he shows us how.

Watch Street Food Journeys: Malaysia (Kelantan) here; Chef Rene Juefri’s Cucur Topi cooking segment starts at about the 11:00 mark) >> https://youtu.be/Ib9k5iQ0sIM

Cucur Topi Kelantan

by Chef Rene Juefri

INGREDIENTS:

1 cup flour (all purpose)
1 cup rice flour
1⁄2 cup white sugar
1⁄4 cup brown sugar
1.5 cups water
A pinch salt

METHOD:

1. In a mixing bowl, whisk the water and both sugars together, then add both flours and a pinch of salt.
2. Mix the mixture well, making sure there are no lumps and the batter is smooth. Set aside to rest for 10 minutes.
3. Preheat the oil in a 8-10 inch wok on a medium-high heat (185 ̊C-190 ̊C/355 ̊F-375 ̊F). Pour a ladle full of the batter into the hot oil (fry one portion at a time). The batter will cook from the edges towards the middle.
4. Once the middle begins to cook, flip the fritter over and continue frying for a few more minutes until cooked through.
   Remove the fritter from the wok and drain off any excess oil. Leave to cool for a few minutes before serving.

Also featured in this episode of Street Food Journeys: Malaysia (Kelantan),

• Nasi Kerabu by yours truly (Jackie M.)
• Tour guide Shaukani Abbas gives his Top 3 highlights for your next trip to The Land of Lightning
• The JetLag Warriors and Ken Abroad discover Kelantan food including Laksam and Kuih
• Min House Camp shows us how to make Nasi Tumpang, a long cone-shaped layered rice meal

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Make Cucur Topi Kelantan By Chef Rene Juefri first appeared on Jackie M..

It’s very easy, takes very little time, and it’s gluten-free and vegan (just use brush the pans with oil instead of butter). It’s also really tasty, so much so I made another batch right after I ate it all up. In my research I saw that some modern homecooks use their sandwich maker (ie. what we call jaffle makers in Australia) to cook them in, which would definitely speed things up. I just wasn’t particularly fussed about having jaffle-shaped kuih dangai so I opted for muffin trays instead.

The second time I made Kuih Dangai, I browned the cakes further after they came out of the oven, by cooking them for a couple of minutes on my steak grill. This had a double effect of creating grill stripes on them, which is pretty cool, in my opinion.

Watch the replay of Street Food Journeys: Malaysia (Perlis) here; my Kuih Dangai cooking segment is at the 19:25 mark) >> https://youtu.be/GZtS7uBKZdU

Kuih Dangai (Glutinous Rice Flour and Coconut Cakes)

INGREDIENTS:

4 cups fresh grated coconut or desiccated
coconut
2 cups glutinous rice flour
3⁄4 cup sugar
1 1⁄2 tsp salt
3 TBSP butter or oil for brushing

METHOD:

1. If using desiccated coconut, first transfer into a mixing bowl and add enough water so that the coconut feels wet to the touch.
2. Add all other ingredients and mix to a crumbly texture.
3. Brush muffin pan or cake mould with butter. Add coconut and glutinous rice flour mix, then press down with spoon to compress.
4. Bake at 150C for 30 minutes; adjust cooking time and heat towards the end depending on how well-toasted you like your kuih dangai.

Also in this episode of Street Food Journeys: Malaysia (Perlis) –

• Ikan Bakar (Perlis-style) by yours truly
• Nasi Ulam (Herbed Rice) and Asam Rebus Keladi (Spicy and Sour Yam Stew) by MOMC@Heart cook and founder of the Malaysian Club Deutschland Rosita Heilek
• travel content by award winning Malaysian tour guide Shaukani Abbas and travel vloggers The JetLag Warriors and Ken Abroad

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Make Kuih Dangai (Sticky Rice Flour & Coconut Cakes) first appeared on Jackie M..

Ban Chean Kuih is most commonly filled with sugar, condensed milk, crushed peanuts, butter and condensed milk, though I think there are quite a few more exotic options available nowadays.

Watch Debbie Teoh’s cooking segment on Ban Chean Kuih (Apam Balik) in Street Food Journeys: Malaysia (Kuala Lumpur) Series 2 (Debbie’s demo takes place from the 12:40 mark) >> https://youtu.be/YGN8__LmLlk

Ban Chean Kuih (Apam Balik)

Serves 4

INGREDIENTS:

Pancake Batter:
300g plain flour
1⁄2 tsp bicarbonate of soda
1⁄2 tsp baking powder
1 large egg
1⁄2 tsp salt
60g sugar
1 TBSP cooking oil
1 1⁄2 Cups [375ml] water

Filling:
200-300g fried peanuts, ground
10 TBSP castor sugar
Canned creamed sweetcorn (2 tsp per pancake)
Margarine (1 tsp per pancake)

METHOD:

1. In a mixing bowl, combine all the batter ingredients together. Leave to rest for 30 minutes before using.
2. Heat a 19cm non-stick pan, then lightly grease with oil. Pour 1⁄2 a cup of batter onto the pan and spread
   using a spoon.
3. Cover with a lid until bubbles appear, then sprinkle 2 TBSP castor sugar around the pancake. Cover again to
   allow the sugar to dissolve.
4. Lift the lid and sprinkle over the ground peanuts. Add a dollop with creamed sweetcorn, followed by the
   margarine.
5. Fold the pancake over then gently slide onto a cutting board – slice into wedges.
6. Repeat the process until the batter is used up.Serve immediately.

This episode of Street Food Journeys: Malaysia (Kuala Lumpur) Series 2 also features:

• how to make KL curry laksa by yours truly (Jackie M.)
• a Ramly Burger food hunt with The JetLag Warriors
• a visit to Petaling Street (Kuala Lumpur’s Chinatown) with Ken Abroad
• award-winning tour guide Shaukani Abbas and his list of Top 3 Picks of places to visit and things to do in Kuala Lumpur

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How to Make Ban Chean Kuih (Apam Balik) by Debbie Teoh first appeared on Jackie M..

Here’s the replay of the entire replay of Street Food Journeys: Malaysia episode 4 (Terengganu), with Rene’s cooking segment starting at about the 7:30 mark –

Kuih Nekbat

INGREDIENTS:

250 gm rice flour
3 whole eggs
120 g sugar
Sunflower/corn oil ( to greasing the mold)

Syrup:
250 g sugar
2 cup water
2 pcs pandan leaf
2 cloves

METHOD:

1. On a low heat, lightly toast the rice flour for few minutes. The aim is to dry the flour out, not brown it so beware of over-toasting. Set aside to cool down.
2. In the meantime, make the syrup by placing all the ingredients in a pot and bring to the boil. Reduce heat to medium and simmer till the
   sugar dissolves and the mixture thickens slightly. Leave aside to allow the pandan and cloveS to infuse with the syrup.
3. In a mixing bowl, whisk the eggs and sugar together for 5-7 minutes or till the mixture starts to fluff up. Gradually spoon the flour into the egg mix,
   adding in little by little, folding as you go. Continue till all the flour is incorporated.
4. Preheat an oven to 180c. Place the mold in the oven for few minutes to warm it up, remove from the oven and grease the mold with some oil.
5. Spoon the mix into the mold and place in the oven. Bake at 180c for 7-8 minutes till the cake is cooked. Remove from the mold and cool (the kuih can be stored at room temperature in air-tight container for 1-2 weeks).
6. Lightly soak the kuih in the infused syrup, then serve at room temperature, or slightly chilled.

Also in this episode of Street Food Journeys,

• I demonstrated how to make a simple Keropok Lekor (East Coast Malaysian fish sausage)
• Award-winning Malaysian tour guide Shaukani Abbas talks about places of interest in Terengganu which include Perhentian Island, Kapas Island and Redang Island, and also mentions its impressive museum
• MOMC collaborators The JetLag Warriors experiencing dishes such as Nasi Kerabu, Mee Ikan and Laksa Terengganu
• German YouTuber and full-time traveller Ken Abroad triying Nasi Dagang bought from a market stall TikTok
• YouTube star Mark O’Dea with us his thoughts on Keropok Lekor
• MOMC’s Johari Edrus and Rene Juefri and also MOMC@Heart’s Leeza Yeo answer the question: “What dishes do you think of when you think of Terengganu?”

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Make Kuih Nekbat (Rice Flour Cakes In Syrup) by Chef Rene Juefri first appeared on Jackie M..