I was searching for a kuih recipe that use lots of coconut milk just because I have an opened carton that I needed to use before it turned bad. Finally this recipe caught my interest and brought back memories of the younger days when I used to enjoy this wonderful dessert. I understand some called it “fei zhi yoke” literally meaning fat pork probably because it looks like it when cut. I have not seen this kuih being sold in the market in my area anymore or maybe I have not been buying kuih for a long time lol! Anyway, here’s my take on it and I really think it taste delicious although it’s not appealing in looks.
The recipe I followed is adapted from Annelicious’s blog with minor changes.
153g Rice Flour
42g Mungbean Flour (I replace with corn flour as I do not have mungbean flour)
12g Tapioca Flour or Sago Flour (I use tapioca flour)
400ml Coconut Milk (fresh is best but I used Kara brand coconut milk which is very thick)
150g Sugar (reduced to 140g)
3 blades of Pandan Leave, tied into a knot (I replace with 2 tsps of fresh pandan paste )
a pinch of salt
Grease and line the bottom of a 7 inch square pan and pre-heat oven to 220C. I would try lining the sides too if I bake this again as the sides were sticking to the pan or maybe I unmoulded it too soon lol!
Mix all ingredients together until sugar has dissolved.
Strain the batter into a heavy based pan and cook over low heat. Keep stirring continuously to avoid mixture from getting too lumpy at the bottom. Cook until slightly thickened.
Pour the batter into the prepared pan. You may want to strain the batter if there are too many lumps.
Bake in preheated oven for 35-40 minutes, and then brush the top with some coconut milk. Change oven to grill mode at 240C and let it grill for 5 mins, or until top of kuih turns dark brown.
Let it cool completely before unmoulding and cut. Enjoy!
Author: Jeannie Tay