29/08/2026
Below are the 2 recipes for Friday cooking class at TECC, and as for the kueh add 2 to 3 drop of the green paste if you want the top layer to be more greener.
1. Kueh Sarlet
Makes one 20cm square tray of kueh
Bottom layer
330g glutinous rice
50 dried or fresh bunga telang (blue flower)
40g boiling water
240 g coconut milk
15 g caster sugar
5g salt
Top layer
100g pandan juice made with (70g pandan leaves & 105g water)
20g cornstarch
15g wheat starch
½ tsp salt
250g very fresh eggs
50g egg yolks
170g caster sugar
330g thick coconut milk
STEPS
1. Wash and soak glutinous rice for 3 hours at room temperature
2. Combine Bunga telang and boiling water until it cool, squeeze out the juice and set aside/Food colouring
3. Lay a banana leave (optional) on the base of a 20cm square cake pan.
4. Bottom layer - drain and steam the rice for 12 min over high heat, meanwhile, stir coconut milk with sugar and salt until sugar dissolves.
5. Top layer - whisk pandan juice with cornstarch, wheat starch and salt until smooth and set aside.
6. Remove rice for steamer and gently fold 1/2 of the mix coconut milk and steam for another 12 min, medium heat.
7. Continue Top layer - combine eggs, egg yolk, sugar and coconut milk in a bowl, stir until sugar dissolves.
8. Remove rice from steamer, fold thru remaining 1/2 of the mix coconut and steam for 8 to 10 min over medium-high heat until tender but not mushy.
9. Finished Bottom layer - remove rice from steamer (discard pandan), then fold in 30 g of the Bunga telang juice.
10. Finished top layer - stir eggs and pandan mixtures together, then strain to a fine sieve into a heatproof bowl. Set bowl over simmering water and stir with a spatula until custard coat a spoon like a light cream soup, about 20 to 25 min.
11. Uncover rice and lightly prick surface all over with a fork to help the top layer adhere to it. Strain the custard and gently ladle it over the rice. Cover with foil and steam for 1 hour at a very low heat to set the top layer slowly and smoothly.
12. Remove pan from steamer, and test the donees (a toothpick should emerge damp but clean)
13. Place pan on a rack, cover loosely and let its cool to room temperature.
2. Lor Mai Kai
Ingredients
MAKES : Approx 6
Aluminium foil tray with cover
250g of glutinous rice (soak and raise for at least 4 hrs)
300g of chicken breast or thighs, cut into small pc
1 pc of Chinese sausage - Slice thin (about 3mm)
50g of minced shallot
1 pc of Ginger about 20cm (use the juice)
Approx 250g water
6 pcs of Mushrooms, cut into 2 pcs (soak overnight)
Marinate chicken (at least 30 min)
1/3 tsp salt
1 tsp sugar
Pepper
1/2 tbsp light soya sauce
1tsp dark soya sauce
1/2 tsp sesame oil
1 tbsp Chinese win
1 tbsp corn flou
Sauce for Glutinous rice
1 Tbsp cooking oil
1/3 tsp salt
1 tsp sugar
Pepper
1/2 tbsp five spice powder
2 tbsp oyster sauce
1 tbsp light sauce
1/2 tbsp dark sauce
Steps
1. Heat wok and stir fry Chinese sausage until fragrant, set aside
2. Using the same wok and add cooking oil, minced shallot and fry until slightly brown
3. Add in glutinous rice and stir fry.
4. Add in glutinous rice sauce mixture
5. Add in 1/2 of the water and stir, add more dark sauce if colour too light
6. Mix well rice and sauce for about 10 min and transfer to a container and steam for 30 min
7. Use a clean wok and stir fry the marinated chicken for about 10 min
Arrange the:-
1. Chicken - x 2 pcs
2. Chinese sausage x 1 pc
3. Mushrooms x 2 pcs
4. Cooked glutinous rice and press down
5. Add a little of water and steam for 20 to 30 min
