Monday, June 14, 2010
I remember I said I won't be making any "Gan Sui Joong" this year, which are plain alkaline/lye water rice dumplings.
But due to "family" demand, I made them, but plain with no fillings. Mom just loves these.
Again, I didn't use boric acid (pang sar) as the additive to make it bouncy.
But this time I made this sauce to go with the dumplings. Usually it's plain palm sugar syrup. But I've added some coconut cream into this, just like making a caramel sauce, coconut cream instead of milk cream. Pandan leaf instead of vanilla bean, and palm sugar instead of brown or white sugar.
This is a recipe given by a neighbour, Mrs Teh, the wife of the good man who taught me to make Toddy Buns.
She taught me how to make this sauce when I was 13, for a "Gan Sui Gou" which means alkaline rice cake.
The palm sugar sauce was really nice and the secret ingredient is coconut cream, or thick coconut milk.
So, here's what I learnt from a dear neighbour
200gm palm sugar (here I used gula kabung, which is darker, you may use the regular gula melaka)
few blades of pandan leaves, shredded and tied into a knot.
100ml thick coconut milk/cream
small pinch of salt (if prefer a salty tinge to anything coconut milk related, and I didn't put)
1. Cook palm sugar with water and pandan knot on medium low heat until melted.
2. Let the sugar syrup continue to cook until the whole surface is very bubbly, it may take about 3-5 minutes for the syrup to slowly reduce.
3. Pour in coconut milk and salt, stirring or swirling the pot all the while.
4. Then bring the sauce back to a boil, and let it simmer for 1 minute.
5. Strain sauce and serve with dumplings or any other kuih you may prefer.
** the sauce thickens slightly upon cooling down to room temperature, something like runny honey.