Mini Malysian Cakes and Desserts. Rohani Jelani
rice flour made from black sweet rice is black or dark purple.
Mung beans (kacang hijau) are small yellow beans with a bright green seed coat. They are most often sold shelled and sometimes split in dried form. Before using, soak the beans in cold water for several hours and then boil until tender.
Mung bean flour is made from ground roasted mung beans. Commonly mixed in with rice or wheat flour, it improves the texture of rice cakes and noodles. It can be purchased in small paper packets that come in various colours.
Palm sugar (gula Melaka) is a type of sugar made from the sweet sap of sugar or coconut palm trees. Palm sugar varies in colour, consistency and sweetness from a soft, creamy beige type which is sold in plastic jars to a crystalized dark brown palm sugar sold in round disks or blocks wrapped in clear plastic or paper wrappers. The dark brown palm sugar is generally sweeter and more fragrant than the others. Any type can be used as they have the same flavour. If you cannot find it, substitute dark brown sugar or maple syrup.
Pandanus leaves (daun pandan) are the long and slender, blade-like green leaves of the pandanus palm. They impart a fresh floral fragrance and are used as an air freshener across Asia as well as to perfume desserts and rice dishes. Their intense green colour is also used as a natural food colouring. Look for fresh leaves in Asian markets. If unavailable, substitute bottled pandanus essence or rose or vanilla essence.
Sago pearls are tiny dried beads made from the starch of the sago palm. They soften and become transparent when cooked, and have a gluey texture but very little flavour of their own as they mainly consist of starch. Sago pearls are widely used in desserts and puddings in Asian cooking, generally combined with sugar and coconut cream. Dried sago pearls are available in packets. Tapioca pearls may be used as a substitute.
Red beans are also known as azuki beans. They must be soaked before using and are readily available dried in Asian food stores.
You can also buy a canned version that is pre-cooked and sweetened.
Rice flour is made from uncooked rice grains that are ground to a powder. It is often used in desserts. Fresh rice flour can be made by soaking rice grains overnight and then grinding them slowly in a blender. Dried rice flour is readily available in packets.
Taro (ubi keladi) is a starchy root vegetable that is often prepared like a potato. It has a brown and hairy outer skin that must be removed before cooking. Its flesh may be pinkish, purple, beige or white, with the texture of a potato but a unique taste and flavour. It is normally boiled, baked, fried or steamed. There are two kinds of taro—a larger one and a miniature taro similar in size to a baby potato. Choose taros that are dry and firm. They may be stored in a cool and dry place for up to a week. In Asia, taro is often mistakenly referred to as "yam"—although it is not related to yams or sweet potatoes, which are quite different in flavour and texture. The closest substitute is potato.
Sweet Coconut Filling (Inti)
100 g (½ cup) palm sugar, roughly chopped
75 ml (5 tablespoons) water
1 pandanus leaf, knotted
100 g (1 cup) grated coconut
1 Place the palm sugar and water in a pan and cook until the sugar dissolves. Simmer for 10 minutes until the liquid starts to thicken and become syrupy.
2 Add the pandanus leaf and grated coconut and continue cooking over low heat for 10 to 15 minutes until the coconut filling is thick and glossy. Most of the liquid should have evaporated. Cool and use as desired. Keeps well if stored in a covered container in the fridge.
Makes 1 cup
Preparation time: 20 mins
Cooking time: 10 mins
Palm Sugar Syrup
200 g (1 cup) palm sugar, roughly chopped
250 ml (1 cup) water
1 pandanus leaf, tied into a knot
1 Place the palm sugar and water in a pan, together with the pandanus leaf. Bring the liquid to a boil, then reduce the heat to a simmer.
2 Simmer over low heat for 10 minutes or until liquid thickens slightly and is 'syrupy'.
Makes 1 cup
Preparation time: 20 mins
Cooking time: 10 mins
Pandanus Juice
6-8 large pandanus leaves
150 ml (2/3 cup) water
1 Rinse the pandanus leaves and, using kitchen scissors or a sharp knife, cut the leaves into 2-cm (¾-in) lengths.
2 Place the leaves and water in a blender and process until pulverized. Pour through a fine strainer and discard the solids. Measure out the required amount of juice called for in the recipe.
Makes ½ cup
Preparation time: 20 mins
Cooking time: 10 mins
For maximum flavour and colour, choose mature, dark green leaves over younger, light green ones.
How to make a pandanus brush
Align two pandanus leaves lengthwise, one on top of the other.
Fold the two leaves in half; the folded leaves should be about 12 cm (5 in) in length.
Tie the loose ends tightly with a rubber band or length of string to make a handle.
Using scissors, cut open the looped end of the leaves.
Use the scissors to snip the loose ends to make a brush.
Use the pandanus brush for greasing baking pans or cake moulds.
Bubur Ca Ca
1 small taro, about 200 g (7 0Z)
1 small sweet potato or yam, about 200 g (7 oz)
1 pandanus leaf, tied into a knot
750 ml (3 cups) water
250 ml (1 cup) thick coconut milk
100 g ½ cup) sugar or chopped palm sugar
Pinch of salt
2 ripe bananas, peeled and sliced diagonally
1 Peel the taro and sweet potato or yam and cut into small cubes. Rinse well.
2 Place the taro and sweet potato in a medium-sized saucepan with the pandanus leaf and water and bring to a boil. Reduce the heat to medium and cook until the taro and sweet potato are tender, about 15 to 20 minutes.
3 Add the coconut milk, sugar and salt and return to the boil. Add the sliced bananas and cook for a further 5 minutes. Serve warm or