Pulut panggang is cooked glutinous rice with coconut milk wrapped in fresh banana leaves. It has yellow grated coconut stir-fried with dried shrimp, dried chillies, onion, turmeric powder, salt and sugar as a filling. Glutinous rice containing serunding kelapa or cooked grated coconut wrapped with banana leaves grilled over embers or a pan with a slow heat. This way of cooking makes this dish to … Continue reading Pulut Panggang A Taste of Baked Glutinous Rice

Kuih Bahulu is one of the Malaysian classic cakes that uses three ingredients: wheat flour, sugar and egg. The process to make Kuih Bahulu is delicate. Thus, it required a whole day to make.   The traditional process of making Kuih Bahulu  This is the process that my late mother used to do in the late ’50s. First: Measure sugar and egg On the earlier … Continue reading Kuih Bahulu A Malay Traditional Favourite

Banana balls are made using overripe bananas, wheat flour, brown sugar, salt and soda bicarbonate to produce a batter with the taste of naturally sweet banana. Banana batter, deep-fried in cooking oil turns to a nice colour of the dark brown banana ball. Traditionally we use fingers to make the round shape of the banana ball. Alternatively, you may use a spoon.  Two ways to … Continue reading Recipe Jemput-jemput Pisang (Banana Ball)