Monday, September 6, 2010

Pandan Kuih

The 1st time i made this kuih was last year and i was attracted by the photo shown in the book, "Nyonya Kuih Passions" . The texture of this kuih is somehow different from the normal kuih that we eat like kuih talam or kuih lapis. The texture of this kuih is between a kuih and agar-agar (jelly) , not too sweet and best to be eaten chilled. Very refreshing. I only made half of the below recipe and steamed it in a 6"x6"x2" square tin.

Full Recipe  ( from Nyonya Kuih Passions )
Ingredients A
85gm green pea flour
600ml water ( add some pandan juice to make it up to 600ml)
1/4 tsp alkaline water
350 syrup

Ingredients B
50gm green pea flour
225ml water
170ml coconut milk
1/4tsp salt
150ml syrup

300gm sugar
300ml water
4pieces pandan leaf

1. Cook the syrup first. Place sugar, water and pandan leaves until sugar dissolved. Remove the pandan leaves and divide the syrup into 2 portions, 350ml and 150ml each as part of Ingredients A and B respectively.
2. For Ingredients A, take half of the water to mix with green pea flour. While another half portion of water , mix with alkaline water.  Now mix all of ingredients A and strain. Add syrup and cook over low heat. Once it starts to boil, remove from heat. Set aside
3. Mix all of Ingredients B and strain. Cook over low heat and remove from heat once it starts to boil.
4. Place ingredients A and Ingredients B into a steaming tray, slightly stir to form marble shape.
5.Steam for 35mins and let cool. Keep chilled.

Note: I've made a bit of changes in the above recipe cos i find that the original one in the book is a bit confusing and it doesnt have the steaming part, i guess they just missed that. I dont think i could be wrong putting it that to steam.


  1. This kuih is very very tempting! It's in my list to do. hehe.... I'm sure hubby will like this. Hubby is a traditional kampung boy. Never like eating western food. But I'm glad that he at least likes my danish pastry. haha... Thanks for sharing & have a nice day.
    Cheers, Kristy

  2. kristy, yeah, try making this..isnt too difficult to make

  3. Hi lena, this morning I made this kuih, encounter some problem:
    1. step 2 & 3 cook over low heat, must I stir or just let it cook till starts to boil? or must cook till thicker?
    2. when start to mix A & B, it turn up not smooth and very watery?
    3. After steamed for 40min, whole tray still very watery?
    I think my kuih fail.
    Thank you for your advice.

  4. hi soh, sorry to hear that. for both part A and B, you just need to cook till boil. As you may noticed part (A) contains alkaline water, you can just remove if when it starts to boil, it actually looks quite thick already like a paste becos of the alkaline water, yes you have to keep stirring it otherwise the the paste will stick onto your bottom and sides of the pot. Same for part (b), keep stirring and remove it from fire once you see bubbles and starting to boil. B is like slightly watery, not thick but A is something like a paste. After steaming,the kuih is firm to touch.

  5. Thank you lena, take note will try to make.

  6. Hi, where do we get the Alkaline water in kuala lumpur?

  7. anonomous:any bakery ingredient shop shld have, sometimes they call it 'lye water'.