Wednesday, April 3, 2013
It's true. My Malay friends told me, Kelantanese girls are known for their beauty.
Some said, it's because they eat a lot of 'pulut' (sticky rice) instead of the usual rice, that's why their skin is fair and smooth. Is this statement true or myth... I don't know. But what I really do know is, Kelantanese Malay ladies do look fairer comparatively.
And so, could this be the reason for this snack to be named as 'beautiful lady'? Actually I prefer to translate these as "My Fair Lady". This kuih is found all over Malaysia but it very popular in both Kelantan and Terengganu. Some just fondly call it as cek mek, but anyway... it's the same thing.
I was introduced to this kuih by the canteen cooks in Selancar. My first encounter was quite.....painful. I took one while it was still too warm and the hot syrup almost burnt my tongue. But then... it's very delicious when eaten warm. I saw how they made it but never tried it myself. And this kuih is usually made without a recipe or measurements. Just add until enough, use enough... LOL, get it?
|the yummy syrup :-)|
Here's how I did it
Cek Mek Molek
500gm of steamed sweet potatoes
100gm plain flour
coarse grain sugar for filling
oil for frying
1. While the sweet potatoes were hot, mash them fine and add in the flour. You may not need all or you may need more. Just add until a pliable dough is formed.
2.Divide dough into equal pieces (30gm each).
3.Lightly dust hands with flour and flatten each piece of dough. Fill with one tsp sugar. Seal up and make it into an oblong shape with pointy ends. Repeat until all the dough is filled and formed.
4.Deep fry the cek mek on MEDIUM heat until a crust forms on the outside. Drain and let it cool down before serving.
*Take note that white sweet potatoes are drier and might need less flour.
** I used the mixer to mash the hot sweet potatoes
*** Fry it soon after you've done forming. Don't wait too long because the sugar will melt upon contact with the moisture from the dough.
I made it again few days later with the white type of sweet potatoes. And recorded a video on how to form it
|Molek means pretty, and not molek.... hehehe, u do the guessing|
|the sugar didn't melt when fried over a higher heat------> cooking time shorter :-)|
I am submitting this to Malaysian Food Fest Kelantan Month hosted by Gertrude of My Kitchen Snippets