Nonya Kueh and Cake Recipes

Nonya Kueh and Cake Recipes Index

2006-06-14T13:47:00.000+08:00

Nonya Kueh or Straits Chinese Kueh(cakes) are made from a variety of fulsome and flavourful ingredients such as coconut milk, sweet potatoes, tapioca, palm sugar and pandan leaves.

Presented together, they make up a colourful, pleasing platter, and thus are among the most popular items to be enjoyed during tea time, as a sweet dessert, and as part of the menu at festive occasions.

Traditionally Peranakan girls or Straits Chinese were trained to perfect the art of making nonya kueh — skill in the culinary arts could, along with other skills, lead to a better marriage. Many Nonya or Peranakan still spend time making kueh for their families, as they believe the more effort you put into preparing food for your family, the happier all will be. Below are some of the Nonya Kueh and Cake Recipes that I have collected and hope to share with everyone who are interested in.

Tako

2006-03-02T09:04:00.000+08:00

Nonya Kueh & Cake Recipes - Tako Bottom Layer Ingredient:
1. 30 g. green pea flour
2. 90 g. castor sugar
3. 300 ml. water
4. 6-8 pieces water chestnuts (skinned and cubed)

Nonya Kueh & Cake Recipes - Tako Top Layer Ingredient:
1. 15 g. rice flour 10 g. sugar
2. 170 ml. coconut milk
3. 90 ml. water
4. ½ teaspoon rose essence
5. a pinch of sak

Nonya Kueh & Cake Recipes - Tako Topping and wrapping Ingredient:
1. red cherries (chopped)
2. pandan leaves (cut to form into little cups)

Tako Method Step By Step:
1. To prepare bottom layer: Boil green pea flour, castor sugar and water until the mixture thickens.

2. Add water chestnut cubes and half fill pandanus cups.

3. To prepare top layer: Boil rice flour, sugar, salt, coconut milk and water until the mixture thickens.

4. Fill pandanus cups and decorate with chopped cherries.

5. Refrigerate before serving.

Tapioca Kueh

2006-02-15T10:07:00.000+08:00

Nonya Kueh & Cake Recipes - Tapioca Kueh Ingredient:
1. 1.5 kg fresh tapioca
2. 1½ tsp salt sufficient water mixed well to boil tapioca
3. 400 g palm sugar/gula melaka (dissolved in 50 ml hot water)
4. 1½ coconuts (grated white part)

Nonya Kueh & Cake Recipes - Tapioca Kueh Method Step By Step:
1. Peel tapioca and cut into bite-sized pieces. Boil tapioca in salted water till softened. Drain water.

2. Mash tapioca while still hot.

3. Mix in the melted palm sugar and combine mixture well.

4. Dish out tapioca mixture onto a flat tray. Leave mixture to stand for 2 hours.

5. Cut tapioca into small squares; roll in the grated coconut. Serve.

Deep-Fried Sweet Potato Balls

2006-02-02T10:29:00.000+08:00

Nonya Kueh & Cake Recipes - Sweet Potato Balls Ingredient:
1. 500 g sweet potatoes (peeled, boiled & mashed)
2. 100 g cornflour
3. 20 ml water
4. 150 g roasted sesame seeds (roasted in a dry pan)
5. 2 tbsp cornflour (for coating)
6. oil for deep-frying

Nonya Kueh & Cake Recipes - Sweet Potato Balls Filling Ingredient:
1. 1 coconut (grated white part)
2. 100 g palm sugar/ mixed gula melaka (finely chopped)
3. (Mixed the above mention coconut and sugar together)

Nonya Kueh & Cake Recipes - Sweet Potato Balls Method Step By Step:
1. Combine the mashed potatoes with cornflour and water.

2. Roll the mixture into small balls. Press flat and put a little filling in the centre. Seal dough and roll again into balls.

3. Roll sweet potato balls in sesame seeds and dust with cornflour.

4. Deep-fry potato balls till golden brown.

5. Remove from heat. Drain well on a paper towel.

6. Serve while potato balls are still warm.

Layered Santan Jelly

2006-01-28T10:25:00.000+08:00

Nonya Kueh & Cake Recipes - Layered Santan Jelly Ingredient A:
1. ½ tablespoon agar powder 60 g. castor sugar
2. 250 ml. water
3. ½ teaspoon pandan essence red, yellow and green colouring

Nonya Kueh & Cake Recipes - Layered Santan Jelly Ingredient B:
1. ½ tablespoon agar powder
2. 70 g. castor sugar
3. 200 ml. water
4. 50 ml. coconut milk
5. ½ teaspoon pandan essence red, yellow and green colouring

Nonya Kueh & Cake Recipes - Layered Santan Jelly Method Step By Step:
1. To prepare A:
a. Boil agar powder, water, sugar and pandan essence.
b. Keep it hot on very low heat.

2. To prepare B:
a. Boil agar powder, water, sugar, coconut milk and pandan essence.
b. Keep it hot on very low heat.

3. Wet a mould. Take 50 ml. of hot agar A and add a drop of red colouring. Stir and slowly pour into the mould.

4. When half-set, take 50 ml. of hot agar B and colour it red. Pour on top of the hardened agar.

5. Repeat process 3 and 4 with other colours and leave to set.

Pumpkin Onde Onde

2006-01-25T10:07:00.000+08:00

Nonya Kueh & Cake Recipes - Pumpkin Onde Onde Ingredient:
1. 100 g. pumpkin (steamed and mashed)
2. 20 g. tapioca flour
3. 25 g. all-purpose flour
4. 30 g. castor sugar
5. 1 tablespoon custard powder
6. 60 g. palm sugar (cubed)
7. 60 g. coconut (white part only) mixed a pinch of salt
8. boiling water

Nonya Kueh & Cake Recipes - Pumpkin Onde Onde Method Step By Step:
1. Combine mashed pumpkin, tapioca flour, all-purpose flour, castor sugar and custard powder. Mix well and form little balls.

2. Fill each with palm sugar cubes and drop into the boiling water.

3. When they float, scoop out and roll in coconut.

Onde Onde

2006-01-20T10:31:00.000+08:00

Nonya Kueh & Cake Recipes - Onde Onde Ingredient:
1. 15 screwpine/pandan leaves
2. 350 g glutinous rice flour/tepung pulut (sifted)
3. 200 ml water
4. 300 g palm sugar/gula melaka (chopped)
5. sufficient boiling water (for boiling kueh)
6. 1 coconut (grated white part)

Nonya Kueh & Cake Recipes - Onde-Onde Method Step By Step:
1. Cut the pandan leaves into small pieces and pound. Put the grind leaves in a bowl and pour in 50 ml. of hot water. Allow to stand for 5 minutes, then squeeze through a muslin cloth to extract juice.

2. Put the glutinous rice flour in a bowl. Pour in water and pandan juice; knead till dough is smooth and spongy to the touch.

3. Pinch a small lump of dough; roll into a ball and flatten. Put a little palm sugar in the centre and seal dough. Roll up into a ball.

4. In a pot, bring water to the boil. Drop the onde-onde balls into the boiling water.

5. When the onde-onde balls rise, remove and toss in the grated coconut. Serve on a serving plate.

Kueh Talam

2006-01-16T10:33:00.000+08:00

Nonya Kueh & Cake Recipes - Kueh Talam Bottom Layer Ingredient:
1. 150 g rice flour
2. 5 tbsp cornflour
3. 3 egg yolks (beaten)
4. 400 ml thick coconut milk
5. 120 g sugar
6. ½ tsp salt
7. a dash of yellow colouring

Nonya Kueh & Cake Recipes - Kueh Talam Top Layer Ingredient:
1. 380 ml thick coconut milk
2. 280 ml water
3. 120 g sugar
4. 120 g green bean flour
5. 100 g plain flour
6. ½ tsp salt
7. 100 g red beans (boiled till tender)

Nonya Kueh & Cake Recipes - Kueh Talam Method Step By Step:
1. To prepare bottom layer:
a. Combine rice flour and corn flour with egg yolks and thick coconut milk.
b. Strain mixture into a saucepan.
c. Stir in the remaining ingredients and boil till mixture thickens.

2. Grease a round baking tin. Pour in the mixture and steam for 10 minutes.

3. To prepare top layer: Mix all the ingredients together, except for the red beans.

4. Spread boiled red beans on the bottom layer.

5. Pour in the top layer mixture onto the bottom layer. Steam for 30 minutes.

6. Remove from steamer. Leave to cool before slicing kueh talam. Serve.

Kueh Rengas

2006-01-12T11:10:00.000+08:00

Nonya Kueh & Cake Recipes - Kueh Rengas Filling Ingredient:
1. 650 g green peas (boiled for 1 hour)
2. 1 grated coconut (white part)
3. 150 g brown sugar
4. 150 g sugar
5. ½ tsp salt
6. 120 g plain flour

Nonya Kueh & Cake Recipes - Kueh Rengas Batter Ingredient:
1. 350 g rice flour
2. 300 ml water
3. ½ tsp turmeric powder/serbuk kunyit
4. a pinch of salt
5. oil for deep-frying

Nonya Kueh & Cake Recipes - Kueh Rengas Method Step By Step:
1. To prepare filling: Drain the green peas. Add in grated coconut, brown sugar, sugar and salt. Combine mixture well. Add in flour and knead into a dough.

2. Form mixture into small balls. Press dough flat; Keep aside.

3. To prepare batter: Mix all the ingredients. Continue stirring till smooth.

4. Heat oil in a wok. Once oil is hot, dip kuih into batter; deep-fry till golden brown.

5. Remove from wok. Drain well on a paper towel and serve kueh when cool.

Kueh Kosui

2006-01-08T08:43:00.000+08:00

Nonya Kueh & Cake Recipes - Kueh Kosui Ingredient:
1. 250 g wet rice flour
2. 200 g sago flour
3. 350 ml water
4. 1 grated coconut (grated white part only)
5. ½ tsp alkaline water
6. small moulds

Nonya Kueh & Cake Recipes - Kueh Kosui Syrup Ingredient:
1. 300 g palm sugar/gula melaka
2. 180 g sugar
3. 8 screwpine/pandan leaves
4. 350 ml water

Nonya Kueh & Cake Recipes - Kueh Kosui Method Step By Step:
1. To prepare kueh: Combine both flours with water and grated coconut. Stir well and pour in the alkaline water.

2. To prepare syrup: Mix all the ingredients, boil for 15 minutes and strain syrup.

3. Add syrup gradually to the kueh mixture. Mix till well-combined.

4. Heat up steamer and steam the empty moulds for 5 minutes. Then fill the cups with kuih mixture.

5. Steam kueh for 10 minutes over high heat.

6. Leave kueh to cool in the moulds and then remove.

7. To serve, arrange kueh on a serving plate. Sprinkle with grated coconut.

Kueh Koci

2006-01-06T09:51:00.000+08:00

Nonya Kueh & Cake Recipes - Kueh Koci Dough Ingredients:
1. 700 g glutinous rice flour/tepung pulut
2. 1½ coconuts
3. 600 ml water (to squeeze coconut)

Nonya Kueh & Cake Recipes - Kueh Koci Filling Ingredients:
1. 5 cups castor sugar
2. 150 g palm sugar/gula melaka (finely chopped)
3. 50 ml water
4. 1 coconut (grated white part)

Nonya Kueh & Cake Recipes - Kueh Koci Methods Step By Step:
1. To prepare dough: Mix glutinous rice flour with coconut milk until a dough has formed. Divide dough into 35 equal portions.

2. To prepare filling:
a. Dissolve castor sugar and palm sugar in water.
b. Boil for 10 minutes, strain liquid and place mixture back into the pan; add in the grated coconut.
c. Leave filling to stand and cool completely.

3. Flatten each portion of dough. Fill the dough with 11/2 teaspoonfuls of the filling' and seal up.

4. Fold banana leaf in a shape of a cone. Fill with the sealed up kueh. Repeat till all dough and filling are used up.

5. Place on a steaming tray and steam for 20 minutes.

6. Remove from steamer and allow to cool before serving kueh koci. a few banana leaves (12 cm x 17 cm) (for wrapping kueh)

Kueh Jongkong

2006-01-03T15:38:00.000+08:00

Nonya Kueh & Cake Recipes - Kueh Jongkong Ingredient:
1. 250g glutinous rice flour/ tepung pulut
2. 200 ml water
3. 2 tbsp plain flour
4. 2 tbsp green pea flour
5. 1½ tsp salt
6. 4 tbsp sugar
7. 1½ coconuts (grated white part)
8. 1 liter water
9. 250g palm sugar/gula melaka
10. 5 screwpine/pandan leaves 35 banana leaves (22 cm x 17 cm.)
11. 100g palm sugar/gula melaka (chopped)
12. 35 banana leaves (18 cm x 8 cm.)
13. toothpicks (for securing banana leaves)

Nonya Kueh & Cake Recipes - Kueh Jongkong Methods Step By Step:
1. Combine glutinous rice flour with 200 ml. water; knead till a sticky paste is formed.

2. Add in both flours. Combine mixture well; add in salt and sugar; set aside.

3. Squeeze the coconut with 1 litres of water. Combine the flour mixture with half of the coconut milk; stir until a smooth dough is obtained.

4. Heat the remaining coconut milk in a saucepan. Add in palm sugar and pandan leaves; boil for 5 minutes and strain.

5. Pour palm sugar mixture into the dough mixture; stir well. Boil again, stirring constantly till mixture thickens. Turn off the heat and leave to cool.

6. Place 2 tablespoonfuls mixture on a larger banana leaf. Put a few pieces of chopped palm sugar on top of the dough. Top with 2 tablespoonfuls dough mixture.

7. Enclose dough with a smaller piece of banana eaf. Secure packet with toothpicks. Repeat until all dough and palm sugar are used up.

8. Place jongkong parcels in a steamer and steam for 20 minutes.

9. Remove from steamer. Chill kueh jongkong before serving. Serves 20

Fried Curry Puffs

2006-01-02T10:48:00.000+08:00

Nonya Kueh & Cake Recipes - Fried Curry Puffs Filling Ingredient:
1. 1 Bombay onion (finely sliced)
2. 5 tbsp oil
3. 400 g boneless chicken (cut into pieces)
4. 300 g potatoes (peeled & chopped)
5. 100 ml water
6. 250 g mixed vegetables
7. ½ tsp salt
8. 3 tbsp curry powder
9. 50 g coriander leaves/daun ketumbar (finely chopped)

Nonya Kueh & Cake Recipes - Fried Curry Puffs Pastry Ingredient:
1. 450 g plain flour (sifted)
2. 220 g butter
3. 180 ml cold water
4. oil for deep-frying

Nonya Kueh & Cake Recipes - Fried Curry Puffs Method Step By Step:
1. To prepare filling: Fry the sliced onions in oil till brown. Add in the chicken pieces and potatoes. Stir well and pour in water. Simmer for 20 minutes. Add in mixed vegetables, salt and curry powder. Cook for 10 minutes and turn off the heat. Allow filling to cool. Then, add in chopped coriander leaves.

2. To prepare pastry: Combine butter and flour till mixture resembles breadcrumbs. Gradually pour in cold water; knead until a soft dough has formed.

3. Roll out the dough and cut out 10 cm. circles.

4. Place 3 teaspoonfuls chicken curry filling in the centre of the pastry.

5. Wet the sides of the pastry with a little water, then fold together. Press the edges to seal pastry.

6. Heat up oil and deep-fry curry puffs till golden brown. Remove and drain well.

7. Transfer to a serving plate. Serve curry puffs warm or cold.

Nonya Kueh Lapis

2005-12-31T12:52:00.000+08:00

Kueh Lapis Ingredient:
1. 800 g.coconut (grated)
2. 650 ml water (for squeezing coconut)
3. 400 g rice flour
4. 280 g sago flour
5. 1/2 tsp salt
6. 550 g granulated sugar
7. 10 screwpine/pandan leaves
8. 350 ml water
9. a dash of red and orange food colouring

Kueh Lapis Method Step By Step:
1. Squeeze the grated coconut with 650 ml water. Top up with more water to get 950 ml.

2. Mix the rice flour, sago flour and salt in a bowl. Pour in the coconut milk, a little at a time to get a smooth dough.

3. Boil the sugar and screwpine leaves in 350 ml water for 10 minutes. Strain the syrup, and add in extra hot water to get 450 ml.

4. Add the syrup to the flour mixture. Stir till well blended.

5. Divide the mixture into 3 portions. Add red and orange food colouring to two portions.

6. Grease a baking tin. Place it in a steamer with boiling water.

7. When tin is hot, pour a layer of the coloured mixture into it. Steam for about 5-8 minutes. Pour some of the uncoloured mixture on top and steam again. Repeat for the next coloured mixture. Continue till all the mixture is used up.

8. When all of the mixture is used up, remove tin from steamer and let kuih cool for 8 hours.

9. To serve, cut kuih lapis into slices.

Nonya Kueh Bingka

2005-12-29T12:48:00.000+08:00

Nonya Kueh Bingka Ingredient:
1. 300 g wet glutinous rice flour/ tepung pulut basah
2. 200 ml thick coconut milk
3. 200 g grated coconut (white part)
4. 1/4 tsp salt
5. 150 g sugar
6. 2 eggs (beaten)

Nonya Kueh Bingka Method Step By Step:
1. Combine all ingredients, except eggs, in a saucepan. Stir well.

2. Bring mixture to the boil. Continue stirring until the mixture thickens.

3. Add in the beaten eggs; combine mixture well.

4. Grease a baking tin and put kuih mixture into it.

5. Pre-heat oven to 160°C. Bake kuih for 45 minutes.

6. Remove from oven. Let kuih cool on a wire rack. To serve, cut kuih into small pieces.

Sultana Cake

2005-12-27T13:06:00.000+08:00

Sultana Cake Ingredient:
1.250 g brown sugar
2.5 eggs
3.250 g butter
4.250 g sultanas
5.400 g self-raising flour (sifted)

Sultana Cake ethod Step By Step:
1. Beat sugar, eggs and butter till fluffy.

2. Add in the sultanas and sifted flour. Combine the mixture well.

3. Grease a baking tin and put in the cake mixture.

4. Pre-heat oven to 180°C and bake cake for 1 hour.

5. Remove from oven and leave cake to cool completely. Slice cake and serve.

Fruit Cake

2005-12-25T12:46:00.000+08:00

Fruit Cake Ingredient:
1. 250 g butter (melted)
2. 250 g brown sugar
3. 5 eggs
4. 450 g self-raising flour (sifted)
5. 100 g white raisins
6. 100 g dried blackcurrants
7. 100 g red cherries
8. 100 g green cherries
9. 150 g mixed peel
10. grated peel of 1 orange
11. grated peel of 1 lemon
12. 1/2 tsp cinnamon powder
13. 1/4 tsp nutmeg powder

Fruit Cake Method Step By Step:
1. Combine butter, sugar and eggs. Beat till fluffy. Add flour and the remaining ingredients.

2. Preheat oven to 180°C.

3. Grease a baking tin and pour in cake mixture.

4. Bake cake for 45 minutes. Reduce heat to 140°C and bake for another 30 minutes.

5. Remove and leave cake to cool completely on wire rack. Slice cake and serve.

Ang Koo Kueh

2005-12-22T12:56:00.000+08:00

Ang Koo Kueh Filling Ingredient:
1. 350 g green peas (soaked for 5 hours, drained and skin peeled)
2. 320 g sugar
3. 750 g glutinous rice/pulut (soaked overnight and ground)
4. 2 tbsp cornflour
5. a dash of red colouring
6. cooking oil (for coating)
7. banana leaves

Ang Koo Kueh Method Step By Step:
1. To prepare filling: Steam green peas for 1 hour; mash peas finely. Mix with sugar and dry-fry -in pan over low heat until almost dry.

2. Drain glutinous rice and grind finely. Put rice into a cheese cloth and squeeze out water.

3. Mix the ground rice, cornflour and red colouring. Knead mixture into a dough.

4. Divide the dough into ang koo moulds and place 1 1/2 teaspoonfuls of the filling.

5. Top the filling with some dough. Repeat process till all dough is used up.

6. Steam kuih for 10 minutes. Remove from steamer and brush kuih with a little oil.

7. Transfer to a serving plate. Cool kuih before serving.
Serves 20

Almond Layered Cake

2005-12-21T12:52:00.000+08:00

Almond Layered Cake Ingredient:
1. 300 g butter
2. 200 g brown sugar
3. 6 eggs (separated)
4. 450 g plain flour
5. 200 g almond paste

Almond Layered Cake Method Step By Step:
1. Combine butter, sugar and egg yolks; beat till creamy.

2. Fold in the flour and combine well.

3. Beat egg whites till stiff and fold into dough.

4. Roll out almond paste to a thickness of 1/2 mm. with a rolling pin. Cut into sizes of a square baking tin.

5. Grease a square baking tin and spread 6 tablespoonfuls into the tin.

6. Bake at 160°C for 8 minutes; spread some almond paste onto the baked layer.

7. Spread some cake dough onto the almond paste layer; bake for another 8 minutes. Repeat this process till all the dough and almond paste are used up.

8. Remove cake from oven. Leave cake to stand overnight. Cut into thin slices before serving.

Pandan Layered Cake

2005-12-15T13:03:00.000+08:00

Pandan Cake Ingredient:
1. 8 eggs
2. 200 g castor sugar
3. 1 1/2 tsp pandan essence a dash of green colouring
4. 150 ml thick coconut milk/santan
5. 300 g plain flour (sifted)
6. 3 tbsp baking powder
7. 20 ml corn oil

Pandan Cake Method Step By Step:
1. Separate egg whites and yolks.

2. Beat egg yolks with sugar till creamy.

3. Add in pandan essence, green colouring and coconut milk.

4. Fold in flour and baking powder.

5. Beat egg whites till stiff and mix with the dough.

6. Grease a baking tin with corn oil.

7. Bake cake at 120°C for 1 hour.

8. Remove from oven; allow cake to cool on wire rack in the baking tin.

9. Serve cake with freshly whipped cream and fruit cocktail, if desired.

Pandan Cake

2005-12-08T12:58:00.000+08:00

Nonya Kueh Dadar

2005-12-06T12:50:00.000+08:00

Nonya Kueh Dadar Ingredient:
1. 200 g plain flour (sifted)
2. 1 egg
3. 300 ml thin coconut milk
4. a dash of green colouring
5. 100 ml corn oil

Nonya Kueh Dadar Filling Ingredient:
1. 1 coconut (grated white part)
2. 150 g palm sugar/gula melaka (dissolved in 30 ml hot water)
3. 11/2 tbsp sugar

Nonya Kueh Dadar Method Step By Step:
1. Combine half of the coconut milk with flour. Add in the egg, green colouring and corn oil; beat mixture till well-combined.

2. Gradually pour in the remaining coconut milk. Continue beating for 5 minutes.

3. Let batter stand for 30 minutes.

4. Heat up an omelette pan. Pour some batter onto pan.

5. Tilt the pan so that the batter is spread evenly thin. When sides turn dry and brittle, remove kuih.

6. Repeat this process till all the batter has been used up.

7. To prepare filling: Fry the grated coconut till just heated up. Add in the dissolved gula melaka and sugar; stir till mixture is well-blended.

8. When cool, spread 2 teaspoonfuls filling in the middle of the kuih. Roll up kuih and serve.

Kueh Dadar Tip:
Do not grease pan since batter contains oil.

Banana Cake

2005-12-04T12:44:00.000+08:00

Banana Cake Ingredient:
1. 4 eggs
2. 250 g butter (melted)
3. 250 g castor sugar
4. 5 ripe bananas (peeled & mashed)
5. 450 g self-raising flour (sifted)

Banana Cake Method Step By Step:
1. Separate egg whites from egg yolks. Beat egg whites until stiff.

2. Cream butter, sugar and egg yolks. Beat till fluffy.

3. Add in the mashed bananas; mix well. Fold in the flour and egg whites.

4. Line a baking tin with greaseproof paper. Pour mixture into tin.

5. Place cake in a cool oven. Bake cake at 160°C for 45 minutes.

6. Remove from oven. Cool cake completely on wire rack. Slice cake and serve.

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2005-12-03T14:09:00.007+08:00

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