Nyonya Zhang is different from the others dumpling, it has an unique flavour from the combinations of candied winter melon and coriander powder that used to make the filling. It is a nice combination of sweet and savoury rice dumpling with a distinct patch of blue from the blue pea flower.
This steam tapioca kuih / cassava cake is coated with shredded coconut. It’s a Malaysian kuih recipe. It’s so soft, moist and aromatic, this homemade kuih is quick and easy to make. Only need 5 ingredients!
As a Malaysian we all know what satay is, that little chunks of marinated meat threaded onto a bamboo skewers and served with a super delicious peanut sauce! But the concern of grilling over the charcoal and leave a sooty deposits on the meat could leave it a much more unhealthy label on this cuisines. What if I tell you, you can make this much healthier way and more delicious?
Onde-onde or ondeh-ondeh is one of the traditional “kuih” in Malaysia; they are one of my favorites.
They are made with pandan leaf (screwpine leaf) infused dough and filled with “Gula Melaka” (palm sugar). Coat them with grated fresh coconut.
*Kuih is a term for Malaysian sweet cakes or pastries.