Ethnic Asian Desserts - Malay kuih

My friend in Singapore who now lives in California constantly talks about food at home and home east of Paris. He loves his food, and lived there with more than five years, he discovers there is precious little food the United States can not find anywhere in California or elsewhere.

One of the things he misses and hopes many Americans will discover this exotic traditional sweet and savory dessert group called Malay kuih. HometownRecipes Indonesia, Malaysia and Singapore, Malay kuih were exported from the villages and depth to life and now in vogue in big cities and in hotels and restaurants.

But the art of this kuih is still difficult for many people, that goes for Asians as well. This delicious dessert and tights are not yet aware that Europe, the American people or, which is a pity such glorious foods are hidden the sweets of love, from a population.

Most of usSouth-east Asian familiar with western cakes, puddings and biscuits, and often have a wide choice of desserts of east / west of choice to satisfy our greed. If only our desserts are popular in the West, most people in order to impress her and her family and friends. This allows an 'idea of potluck and great news.

It 'is completely different from the western deserts and continues to do similar gratification. The creative use of colors andScent of banana leaves or pandanus make these kuih distinctive and stands out in a crowd buffet.

Unlike western desserts which use basic ingredients like butter, eggs, flour and sugar, the Malay kuih normal use basic ingredients like flour, tapioca, beans, potato, sago and palm sugar and coconut milk. This is mainly steam, sometimes wrapped in banana leaves. Smoking is not the only way to do these days, as emerging from the depths kuihThe villages were created new recipes and steamed instead.

Furthermore, western desserts are sweet kuih recipes include mainly Although these and salty. This may be of tapioca flour and coconut milk and then fried with ground meat with spices and garnished with fried onions crowned created. These savory kuih or determined yet many Asian eat them for breakfast or a light lunch or tea. Basically, there are no rules whenCome to dinner traditional Malay kuih.

These ingredients and cooking method are the result of circumstances, where modern facilities are not available. So the fantasy used materials like yam, cassava and beans and flour. Steaming was done on the fire with charcoal. coconut milk was used to achieve rich and sticky that Westerners use butter or cheese. And 'Surprisingly enough palm sugar can be in terms of taste and color to achieve. Yet the result isis equally comforting if not more.

There are over 100 recipes which are essentially based on these ingredients kuih. Through the creative use of colors and different combinations of flour and use of coconut, these traditional Malay kuih definitely broken a few hearts when they go home on the left.

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