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| 'Deep dish' Tutu gives me more of the good stuff |
My
girl loves this, but I have boycotted all the kuih tutu sellers since the
exorbitant price increase a year ago.
Imagine
her joy when she learnt that I would be trying this recipe. I used mini pie
tins, which she approved, because the deeper the mould ( to hold all the yummy
bits ) the better.
If
there was any part that I did not enjoy doing, it would be pressing the wet
flour through the sieve. The original recipe called for too much water, which
caused a soggy clump of flour. I remedied it by adding more rice flour and
pulsing it in a processor to 'revive' coarse crumbs. To add insult to injury, I
had flour everywhere struggling to push it through the sieve. I almost gave up
and took photos of a near disaster, ending up with 3 steamed tutu kuih with
coarse crumbs ( which was only fit to be consumed by the incorrigible cook )
Still,
diligence won, if rarely, and the rest of the tutus were cooked with finely
sieved moist flour. For novices like me, it would be better to reduce the
amount of water ( starting from 100 ml ). Also, waiting for the flour to dry out a little before
pressing through the sieve will help reduce the sieving process.
Ps. If
there is any deviance from the quality
of photos, that is because my residence photographers are too busy to take/
process pictures ( which they like them
taken raw ). But like any instant food or photos, my point and shoot offers
instant gratification, if you ignore the less than perfect picture quality.
Ingredients
:
Kuih:
2 cups
of rice flour
120 ml
( adjustable ) water dissolved with a generous pinch of fine salt
6
pandan leaves
Filling:
1/2
cup of desiccated coconut with 1/2 tsp of salt
150 g
gula melaka, grated
Serving :
Pandan
leaves strips, microwaved 30 sec and cooled
Method：
On a
big wok, dry fry rice flour with pandan leaves over medium high heat, 3-4
minutes. Discard leaves and cool the flour.
Microwave
the coconut and salt, 1 minute. Cool well before combining grated gula melaka.
Drizzle
water evenly over the roasted flour, stirring with a fork. The flour
should just be moistened and not soggy, forming big crumbs.
Press the crumbs through a sieve, with the back of a ladle. It should yield a fine crumb texture. For ease , do in very small
batches.
Spoon
rice crumble into the mould. Add 1 tsp of gula melaka-coconut mix. Do not allow
the gula to touch the base of the mould.
Top
with another spoon of rice crumbs. Press gently with palm for a smooth finish.
Steam , 15 minutes, with a cloth cover.
Credits
: adapted from http://li-shuan.blogspot.com
I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
