Well, it might sound silly, but I'm actually quite happy and impressed with myself that I made png kueh from scratch. (not buy, but made wor)
All along i thought its tedious and hard, thus I prefer to buy from outside.
But Katherine shared a well-practiced recipe that making it a breeze (well, moulding is not so breezy)
Perhaps, also glad with my cookware, cooking the glutinous rice made easy.
No need to pre-soak it, just prepare all ingredients, plus the rice, mix, and cook for 45min, low fire. :)
Skin wise, its more of the stirring and kneading into dough (while its still piping hot) that is 考功夫.
Thus mine not so pretty yet. More improvement to be made.
Picture time
Pre-steamed
Initially i thought, steam is to make it hot, but i realise not so. :p
Steamed is to cook the kueh!
If not, will taste very floury (粉粉的)
At least to steam for 15-20min
How it looks like after steaming.
Yes, I tried with two moulds, one medium, one small. Didn't manage to get the big(normal) one.
Closed up photo of one.
Iphone does take lovely photos, isn't it? :)
Passed to my colleagues and sil as breakfast.
I'm glad it tasted good, as what my colleague says, its as in bought from outside. the 味道 is there. *winkz*
To be improved on though, mainly the skin.
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