It wasn't easy just by finding the mould.Many places were out of stock.Asked my bestie mum if she knows anywhere will sell it,she said Ailin Bakery House might have.Mum and i went there the very next day,its a small shop with lot of moulds(from xxs to xxl,ha!) and baking ingredients.,price wise a little steep but what they have,most other baking shops doesn't have,so well.
I tried making the kueh the next day i bought the mould.And oh boy! The flour part itself is tedious enough.The sifting part,i almost gave up!Guess i need to start search for premix flour for kueh tutu!
I can't seem to find the recipe link but i will be posting a recipe shared by Evelyn.Its the same recipe that i am using.
- 12 pieces
You will need:
2 cups rice flour
3/4 teaspoon salt
1 teaspoon sugar
150ml hot water
Pandan leaves, cut into squares
(B)Sweet coconut filling:
1/2 cup grated, skinless coconut
1/2 cup brown sugar
- Prepare the coconut filling by heating a pan over medium heat and melt the brown sugar.Stir in the grated coconut and cook until the mixture is fairly dry,set aside.
- Dry roast rice flour with some pandan leaves for 1 minute. Remove from heat and leave to cool.
- Mix salt and sugar in the hot water and sprinkle over the roasted rice flour while using a fork to combine the liquid and flour until the mixture resembles breadcrumbs.
- Sift the mixture to get fine, sandy texture.
- Lightly grease a kueh tutu mould.
- Fill half the mould with flour.Top with 1 teaspoon of filling and cover with more flour. Place a clean muslin cloth over it.
- Place mould downwards on steamer tray,knock lightly to release the kueh from the mould.Repeat this step until the remaining flour and coconut filling have been used up.
- Steam for about 10 mintues.
- Remove from the steamer,place kueh on pandan leaves and serve hot.
~Indulge in what we make in DeQueenKitchen~