Always inspired to make my own version of Kueh Tutu 嘟嘟糕 (with either peanut or coconut), in fact, I had the tutu mould for nearly 6 years!
I read that the success rate is rather low and I wasn't very confident but then, I think I have to make use of my mould if not I think I will feel guilty buying it.
Way too many recipes over the internet but more or less the same. Just varying the liquid seems to the key to a successful Kueh Tutu 嘟嘟糕.
Read from Tina's Kitchen that we should not pressed too firmly on the flour and also love the method of microwaving the flour rather than dry frying it in the pan or oven.
So today, I am trying my luck and see whether mine can pass the mark.
Findings: For my attempts, based on 60ml and 75ml water equations, both failed.
Based on 80ml water, my Kueh Tutu 嘟嘟糕 came out soft. Though still have I have a few cracked ones but it wasn't that bad. As for the texture, it somehow lacks something to it.
This recipe didn't survived the whole day test. By the end of the day, it was hard and it cracked.
What you need:
yield: 12 pcs
1 cup rice flour
Place rice flour on a plate and microwave it for 1½ min.
Sprinkle water using the fork, coating evenly.
Press flour through a sieve.
Place flour onto mold half way and add peanut and layer with another layer of flour.
Put a pandan leave
Cover with cloth and steam on high for 12 mins.
If you are interested in the mold, I bought mine many years ago in Ailin (Tanjong Katong Shopping Centre) but it is also available in Sun Lik (which is more expensive).
I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple.