Simple Kuih Jagung

KuihJagung 1 Simple Kuih Jagung snack kuih


450ml coconut milk
1350ml water
230g sugar
425g sweet corn
300g custard powder
A pinch of salt


Greased a square or round tin with some cooking oil.

Cook all the ingredients in a pot on medium heat and stir constantly.

Once the batter become thicken, then pour the batter into the prepared square or round tin.

Leave it to completely cool before cutting into small pieces.  Served.


Note: It is best to brushed some cooking oil onto the knife before cutting the kuih.  This is to prevent the kuih from sticking to the knife. Hence, it will be easier to cut and handle.

 KuihJagung 3 Simple Kuih Jagung snack kuih

Kaya Jam

P1020340 Kaya Jam snack kuih


250g eggs
250g castor sugar
500g coconut milk
1tbsp corn flour
Some pandan (knotted)


Whisk eggs a little bit then sieve the eggs with muslin cloth

Add in the sugar and double boil until the sugar dissolved. Have to constantly stir the egg mixture under medium heat.

When the egg mixture thickened, change the double boil heat to low.  Then add in the coconut milk and corn flour. Continue to stir until the coconut slightly thickened, add in the knotted pandan leaves.

Double boil for 1 hour.  While cooking kaya, do not let the water drip it into the pot or else the kaya will be watery.

Make sure the kaya is completely cool before pouring it into jars.


P1020336 Kaya Jam snack kuih



Sweet Potato Hee / Hei Pan


DSC 0182 2 1024x682 Sweet Potato Hee / Hei Pan snack kuih This kuih originated from Hakka clan.  Hee/ Hei meaning happiness and because of the good meaning, people will make this kuih for special occasion like birthday, wedding and also for prayers.  When we Chinese use this kuih in such good occasions, we need to use bright colors to resembles good omen.  Hence, this kuih is always color in bright pink.

The texture of this kuih is a little gooey and chewy.  Some people may like it, some may not like the chewy texture.  My whole family love this kuih very much especially my niece, Heidi.  She just love it.  She name this kuih as “pink ho kueh”.  She will ask my sister to buy for her as her breakfast and she can finish 2 pieces.  Since this kuih is my family jewel, I hope you’ll try this recipe and let your family member decide.  You may also want to see Plain Hee Pan recipe.


100g sweet potato (steam and mashed)a1 300x200 Sweet Potato Hee / Hei Pan snack kuih
500g glutinous flour
350g wheat flour
100g rice flour
100g sugar
325ml lukewarm water
2 tbsp oil (for dough)
1/2 tbsp yeast (mix with 1 bowl of luke warm water)
2 tbsp oil (to grease our hand during moulding)

Banana leaves cut into 25 pieces (7cm x 7 cm)


Sieve glutinous, wheat and rice flour in a big bowl.  Add in sweet potatoes, sugar, water, oil and yeast mixture.

Knead the dough for about 20 minutes.  The texture of the dough is a little sticky.  Cover the dough with cling wrap and let it proof for 1 hour.

Pour 2 tbsp of oil in a bowl and apply some oil to grease our hand.  Take some dough and form a ball.  Place the dough on a banana leaf and flatten the dough a little.  Let if further proof for another 5 minutes.  Once your steamer rack is ready, place your dough with banana left in a steamer rack and steam for 15 minutes.

Bring the hot kuih from the steamer rack and place it on a plate to cool.  Trimmed the access banana leaf at the side of each kuih.  Served warm.

a3 300x200 Sweet Potato Hee / Hei Pan snack kuih

Plain Hee / Hei Pan

DSC 02321 1024x682 Plain Hee / Hei Pan snack kuih Ingredients:

300g all purpose flour
200g glutinous flour
2 tbsp wheat starch / tang meen fun
1/2 tbsp instant yeast
400ml water
4 tbsp sugar
3 tbsp oil
Some food coloring (optional)


Mix 100g all purpose flour and 100ml water with 1/2 tbsp yeast, set aside for 1 hour.  Add remaining flour, wheat starch, glutinous flour, sugar, remaining water, food coloring (optional) and oil last, mix well to form dough.  Continue to knead the dough for 20 minutes.

Divide the dough into 50g each, form into balls and place onto banana leaves.  Set aside until their size is doubled.  If you feel that the dough is difficult to handle, then use rough estimation for each balls.

Place the dough into steamer and steam for 15 minutes over high heat.  Leave to cool and trim the banana leave of each kuih.

Notes: Grease some oil in hand while forming dough to prevent them from sticking.  Don’t let the water drip onto your kuih while steaming.

DSC 0221 300x200 Plain Hee / Hei Pan snack kuih


Hotdog and Chinese Sausage (Lap Cheong) Pao

DSC 00452 1024x682 Hotdog and Chinese Sausage (Lap Cheong) Pao snack kuih


Pau FIlling:
14 pieces of hotdog (medium)

6 pieces of chinese sausage (lap cheong) (sliced)
2 cloves of garlic (minced)
2 shallots (minced)
1/2 tbsp oyster sauce
1 tbsp soya sauce
2 tbsp oil


Pour oil in the wok; saute garlic and shallots until slightly golden color.  Place the chinese sausage in the wok and roughly stir fry.  Add in oyster and soya sauce.  Continue to stir fry until the sausage is cooked.  Dished and leave aside.

Pau Skin:
500g pao flour
120g castor sugar
75g shortening
1 egg white

1 tsp yeast
1 rice bowl of warm water


Pour flour and sugar in a mixing bowl, add in shortening and one egg white.  Mix well all four ingredients.  In a separate bowl, mix yeast and warm water until evenly.  Then make a well in the centre of the flour, pour in the yeast mixture and start to knead.  Knead dough well until soft and smooth.

To assemble

As for the hotdog pao, take a small portion of dough and roll into a long strip.  Wrap hotdog with long strip dough only in the middle.  Once all the hotdogs are nicely wrap, leave it aside to prove for approximately 1 hour.

As for the chinese sausage pao, roll the dough into a small ball.  Flatten it with a rolling pin.  Place the pre cooked sausages in the middle of the circle.  Fold the circle into a semi circle and make sure all the edges are seal tighly.  If the edges are not seal properly, during the steaming process the edges will open up and filling will fall off.  Once all the dough are wrap nicely, leave aside to let it prove for approximately 1 hour.

Then place all the pao in a steaming rack and steam for 20 minutes.  Remove from the rack and serve hot.

Note: Remember to wipe the cover of the steamer dry before steaming to prevent water from dripping on to the pao.
DSC 0065 1024x682 Hotdog and Chinese Sausage (Lap Cheong) Pao snack kuih

Kuih Lapis/ Kow Chan Kuih

DSC 00321 1024x682 Kuih Lapis/ Kow Chan Kuih snack kuih dessert

The reason why this kuih is called as Kuih Lapis is because of the layering effect.  In nyonya and chinese community, this kuih is called as Kow Chan Kuih.  It is because of there are nine layers of this kuih.  Nowadays, the nine-layer rule may not be observed anymore.  There are many other variation of this kuih in different flavors and color combinations.

In my opinion, the most interesting part of making this kuih is I can choose my own color.  In the picture, I color the top layer blue, pink and white alternating in between the other layers.  I used Butterfly Pea Flower or in malay it is known as “bunga telang” (the blue purplish color) as dyes.  Buying this kuih from outside there are lots of food dye just to look delicious.  At home, I always try using different method to replace the artificial coloring when ever it is possible.

Hope you enjoy making it too!


Syrup A:
700ml thin coconut milk (grated from 1 coconut)DSC 0020 300x200 Kuih Lapis/ Kow Chan Kuih snack kuih dessert
500g sugar
5 pandan leaves, knotted
1/2 tsp salt

Combine and sift:
450g tapioca flour
125g rice flour
2 tbsp mung bean (Hoen Kwe) flour

500ml thin coconut milk (grated from 1/2 coconut)
1/8 tsp coloring of your choice


Boil ingredients (A) until sugar dissolves; strain.  Put sifted combined ingredients into a mixing bowl.  Add coconut milk and mix till smooth.  Set aside.  Pour the boiled syrup gradually into the flour mixture.  Stir well to blend.

Set aside one portion (1 cup) of the batter and color it darker for the top layer.  Divide the rest of the batter into two equal portions.  Leave one portion natural white color.  The second portion, add light pink or any other color of your choice.

Lightly grease a 26 x 16cm square pan and place it in a steamer and steam for 5 minutes.  Pour one cup of colored batter into pan and steam for 6 – 7 minutes over rapidly boiling water.  When set carefully pour in one cup of white batter and steam for another 6 – 7 minutes.  Repeat the procedure alternating between a colored layer with a white layer until all the batter is used up.  Top up with the darker color for the final layer and steam for 20 minutes.

Brush kuih and knife lightly with cooking oil.  Cool for at least 5 – 6 hours before slicing into pieces.

Note:  While steaming your kuih do not let any droplets of water drip into your kuih because it will taste soggy and the surface will not be smooth.  When steaming the layers, constantly stir the uncooked batter to prevent the flour from settling to the bottom.
 DSC 0034 300x200 Kuih Lapis/ Kow Chan Kuih snack kuih dessert