RECIPES

epicure

RATINGS

TYPE OF MEAL

Desserts

DIFFICULTY

Easy

SPEED

Quick

Kuel bakol three ways

Serves 8 Prep time 30 minutes
Cook time 25 minutes

steamed with coconut
¹⁄³ kueh bakol cut into bite-sized rectangles
1 banana leaf
1 tsp vegetable oil
pinch of salt
200g grated coconut

• Clean the banana leaf with a wet cloth and spread 1 tsp of oil to prevent the kueh bakol from sticking. Lay the kueh bakol on the leaf, 1cm apart and steam for 10 minutes.
• Add salt to the grated coconut, then roll the kueh bakol in the mixture and serve.

wrapped in popiah skin
2 tsp water
1 tsp corn starch
¹⁄³ kueh bakol cut into finger-length strips
16 ready-made popiah skins
vegetable oil, for frying

• Add water to the corn starch to make a glue.
• Place a piece of kueh bakol onto a popiah skin and wrap it into a rectangular piece, making sure to tuck in the sides.
• Use the corn starch mixture to seal the tips.
• Heat the oil in a pan and when hot, fry the pieces till golden brown. Serve warm.

stuffed in glutinous rice balls
¹⁄³ kueh bakol cut into cubes
1 coconut, grated
pinch of salt
250g glutinous rice flour
2 cups water
1 drop red colouring

• Add salt to the grated coconut and set aside.
• Mix the glutinous rice flour with water until it forms a dough. Add the red colouring and knead to form an evenly pink dough.
• Pinch dough and shape into a small ball. Make a hole in the centre and add the kueh bakol cube. Mould the dough to cover and reshape into a ball.
• When all the balls have been made, put a pot of water to boil. Add the glutinous rice balls. They
are ready when they start to float. Take them out and roll on grated coconut before serving.

SHARE

VIEW ALL

SUBSCRIBE

GET IT NOW

Download and read this month's digital issues

SUBSCRIBE

NEWSLETTER