Have you ever tasted this kuih? The first time I came across this was when I was teaching in Parit Sulong way back in the 80's.
After I came to KL I have not seen or tasted it anymore, only sometimes during Hari Raya when some teachers brought it to share. I quickly bought a packet (above). The first thing my husband said was"Rotten stem? Mouldy? Why would anyone want to eat mouldy woody stems?" He really thought it was MOULDY ROTTEN!!! By the way, I am the only one who pops one batang buruk in my mouth after dinner every day, no one else in the house appreciates it. I guess I am still the only Johorean, they are all KLites.
This picture is take from the net: perfect kuih batang buruk! Mine above was already quite smashed in transit, probably ithad travelled all the way from Johore.
so nice!!! Sweet, crunchy, and full of white fluffly powdery stuff!Here is the recipe (lifted it from Google) and I am sure I would not know how to make it. Just like the chicken feet mushrooms (I really thought that you just throw all the feet and mushrooms in the pot, douse it with soya sauce and boil them till soft!) So complicated! Like the recipe below: so much bother!
KUIH BATANG BURUK
Ingredients for the pastry:
400g wheat flour
200g grated fresh coconut ( only the whites) & toast till golden brown, let cool and grind finely
2 table spoons of rice flour
1 egg beaten
2 teaspoon of baking powder
Salt to taste
Enough water
4 tablespoons of margarine
Cooking oil for frying
Ingredients for the filling:
200g green bean
180g castor sugar
Methods for filling:
Roast the green peas in a wok without oil till fragrance. Once cool, grind together with sugar and put aside.
Mix flour, toasted coconut, rice flour, egg, baking powder, salt and margarine well.
Add water and mix into nice dough. Cover the bowl with damp cloth for 30 minutes.
Roll out small amount thinly and cut into small rectangulars (2cm x 3.5 to 4cm). To shape the rolled out dough into cylinder use the stem of a papaya leaf. (God knows where to get this thing so I guess if you can’t find any I think a chopstick or a thick pen will do)
Ensure the dough is not too soft else it will not keep its shape. Fry in hot oil till golden.
Once cool down, stuff the filling inside it.
http://www.diyanazman.com/2007/03/01/food-kuih-batang-buruk-recipe/
1 comment:
thanks for linking back! enjoy the kuih!!
Post a Comment