Monday, November 5, 2012
This Kedahan kuih was actually told to me by my reader, Norehan. Thanks kak!
Liat means elastic. Is this kuih that elastic? Haha, it didn’t break my teeth.
It’s actually quite soft, while it’s warm. Firmer when colder. I like it firm and chewy. Almost like dodol. Delicious! If you have no idea about dodol, it’s almost like niangao 年糕. Get it? Except the coconut is already in the niangao. Sweet, sticky, chewy and coconutty.
It's also pretty easy to make, ready to eat in 30 minutes from start to end. Hmm.. 30 mins is for me:) hehehe.
But if you work swiftly, you can do too within 30 minutes
Take note that it is not gula melaka or palm sugar used here. It is dark brown sugar or jaggery.
Kuih Lepat Liat
Makes: 6 pcs
70gm dark brown sugar (jaggery or gula merah)
1 pc pandan leaf
120 gm glutinous rice flour
40gm grated coconut flesh + pinch of salt
6 pcs of 5X7” banana leaf
1. Place pandan leaf, sugar and water into a small saucepan. Bring to a boil and let it cool down.
2. Meanwhile wilt banana leaf (blanch, steam or over open flame, as you wish)
3. Mix the cooled syrup with the rice flour and stir.
4. Lightly grease a piece of banana leaf.
5. Place 1 heaped Tbsp of rice batter onto greased leaf and spread it around.
6. Place some coconut into the center.
7. Bring both sides of the banana leaf up and fold twice. First fold is small, 2nd fold is bigger to the sides. Then fold the sides down.
8. Steam on MEDIUM heat for 15 minutes. If you’re making more, you can stack them to steam, but the 2nd layer should be across the first layer, for better steam circulation.
I am submitting this to MFF Kedah Perlis Month hosted by WendyinKK of Table for 2...... or More