Trying 6 types of Malaysian potatoes + Popular Malaysian kuih made of ubi - MALAYSIA FOOD TOUR VLOG

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Almond flour is lower in carbs, while regular rice flour is more accessible.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, and evaporated milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be more affordable.

pandan leaves

🥗Healthier: vanilla extract

💰Cheaper: green food coloring

Vanilla extract offers flavor, and food coloring provides color without the leaves.

Prepare the pandan leaves by washing and blending them with water to extract juice.

Strain the pandan juice and set it aside for coloring and flavoring.

Combine glutinous rice flour, rice flour, and salt in a mixing bowl.

Add coconut milk and pandan juice to the flour mixture, stirring until smooth.

In a separate bowl, dissolve yeast in warm water and allow it to activate for 5-10 minutes.

Mix the activated yeast into the flour mixture until fully incorporated.

Divide the mixture into portions and color them with food coloring as desired.

Grease small molds or banana leaves with oil to prevent sticking.

Pour the colored batter into the molds, filling them halfway.

Steam the molds over boiling water for 15-20 minutes until set and firm.

Allow the kuih to cool slightly before removing from molds.

Serve warm or at room temperature, optionally garnished with sesame seeds.

Cooking Techniques

Spice Level:

Allergens