One of my favourite snack is Kueh Tutu 嘟嘟糕. I have attempted it before in here and till now, I am still seeking for THE recipe.
Spotted AL attempted it and hers yield a higher water ratio than the one I tried. Somehow all recipes available are based on 1 cup rice flour. The variable is the water ratio. This time, it is based on 90ml.
Thanks AL for sharing.
Findings: I did not fry the rice flour over the wok, instead, I used back the same method as my first attempt.
The crack rate for this is zero but somehow the tutu came out chewy which I don't know why. Also the texture, as you can see, is not as fine as those store bought or even the one I attempted before.
I perhaps had over handle the flour? Will the brand of rice flour matters? or is the sieve of wrong fine-ness?
I will definitely try this again for I think the fault lies in me.
What you need:
yield: 12 pcs
Tutu
1 cup rice flour
90ml water
Fillings
75g gula Melaka, finely chopped
Grated coconut
¼ tsp salt
In a frying pan, add gula Melaka and simmer, stir until melted.
Add in grated coconut and salt. Mix well. Set aside to cool.
Tutu
1 cup rice flour
90ml water
½ tsp salt
Method:
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.
Method:
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).
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