an overdue post; Steamed caramel cake/ kek gula merah kukus, kuih koci and onde-onde

I have been meaning to put these on the post, unfortunately as  Ramadhan is in the last 10 days... I have been so busy with cookies for Syawal. In addition to that, I am also in the middle of making baju raya for Aleesya and for myself... As for now, the top part of the dress has been done and the skirt is on its way. Let us hope that all will be finish before the fasting month is done.

Steamed caramel cake.

Ingredients (serve 2 people)
75mg sugar
50 ml hot water
35 mg melted butter
2.5 tbs evaporated milk
1 egg beaten
75mg plain flour
1 tsp baking powder
pinch of salt
an extra 35 mg sugar

Method
1. make a caramel by heating the 75mg sugar in a saucepan. Once the sugar has turned to brown in colour, pour hot water.
2. Cool the caramel to room temperature. You should be able to obtain about 1/3 cup of caramel at this point. If less, add an extra water to make it 1/3 cup.
3. add melted butter, milk and beaten egg to the caramel mixture. Stir well until combined.
4. sift all the dry ingredients and mix with the liquid mixtures to form a smooth batter.
5. line the 6 ramekin dish with greaseproof paper.
6.pour the batter into the dish.
7. steam the batter for 15-20 minutes

This one is one of my favourites... It is my first time making them...

ingredients
250 g glutinous rice flour
1 tbs rice flour
1/2 cup black glutinous rice flour
1 1/2 cup water

ingredients of the filling
100g palm sugar
5 tbs water
1pandanus leaf
100g grated coconut/ dessicated coconut
30 of 5 inches x 5 inches banana leafs

method
Mix all the ingredients for the filling and cook for low heat until the filling is thick and glossy.
Cool the filling.

to make the dough
mix all the  dry ingredients in the bowl and add water slowly. Knead the dough to form a smooth pliable dough.

to assemble the dessert.

1. Pinch off small ball of dough and roll the ball to smooth the ball's surface. Create a well in the centre of the ball and insert the 1 tsp of filling within the ball. Carefully pull the dough over and close the well.
2. repeat the process to the rest of the dough.
3. In a heavily bottomed pan, cook 250 ml of coconut milk with pinch of salt. Cool the coconut milk.
4. Dip the dough into the coconut milk and and place the ball on the centre of the banana leaf.
5. Fold the banana leaf as below. Fold the edges over the base to seal it.
6. Steam the desert for 15 minutes.

Onde-onde

ingredients
100 g glutinous rice flour
75 ml pandanus juice from 4 pandan leafs
1 tbs water
100 g palm sugar, grated ( or brown sugar)
1/2 tsp salt
1 tbs rice flour
50 g grated coconut or dessicated coconut.

method
combine all dry ingredients in the bowl.
add water and pandanus juice slowly and knead the dough to form a smooth pliable dough.
Pinch out a ball from the dough and create a well in the middle of the ball. Fill the centre of the ball with 1 tsp of palm sugar.
Mix the grated coconut with salt.
Bring pan of water to boil, then lower the heat so that the water simmers gently.
Place the ball into the simmering water.
Once the onde-onde float on top of the water, remove the ball and drain off the water. Place the onde-onde in the grated coconut so that they coat evenly.