Friday, 15 May 2009

Alkaline Kuih 碱水糕


Alkaline Kuih
1 packet rice flour-Lotus brand (500g)
2 tbsps tapioca flour
¾ tsp *borax/ pang sar (optional, see tips)
2 tbsps alkaline water/ kan sui
2 rice bowls water (500ml)
1 ½ tbsps cooking oil
6 rice bowls boiling hot water (1.5 litres)
1 tsp salt
For surface:
2 tbsps water
1. Combine rice flour, tapioca flour, borax, alkaline water, salt together in a big pot. Add in the 500ml water. Give it a good mix before the addition of cooking oil. Stir once again and make sure borax is well dissolved.
2. Pour boiling hot water from a height into no.(1). Stir mixture till it comes to a very thick consistency. If the mixture is runny, place pot on low heat and stir till it thickens. Turn off heat.
3. Pour no.(2) into a clingfilm lined 9 inches round steaming tray. Spoon the 2 tablespoons of plain water over kuih’s surface.
4. Steam kuih over rapidly boiling water for one hour using medium heat. Replenish water if necessary and wipe wok’s cover to prevent condensation. Test with a chopstick pierced in the centre after the hour. It should come out clean. Cool kuih for a couple of hours before slicing.

Tips: Adding in borax/ pang sar gives the kuih a nice bite but do not add in too much as it is totally not advisable. The water added onto kuih’s surface helps to soften texture. Sliced kuih can be paired with braised pig’s trotter, hong-bak or fried with minced garlic, choy poh and beansprouts. It can be made into a soupy version just like cooking pan meen.


1. 粘米粉、薯粉、硼砂、碱水及盐放在大锅内,倒入清水搅匀后,加入油混合均匀,确保硼砂彻底溶解。
2. 将滚水冲入(1)搅匀成浓糊状,如果不浓则放在火炉上,边搅边煮至稍为浓,马上熄火。
3. 将(2)倒入1个已铺了塑胶纸的9寸圆模,上层淋2汤匙清水抹平后,放入蒸镬蒸1个小时或以插入筷子不黏即可,取出待凉,切出享用。



wendyywy @ Table for 2 or more..... said...

Just to double confirm,
Lotus brand is a blended rice flour but what was shown in the pic is Erawan brand which is a pure rice flour.
I've tried making kuih with this 2 brands and they yield different results. I wonder which is the proper one.

Y3K food & travel said...

Either one type will do. The result of kuih using "Lotus brand" rice flour will turn out softer, usually use for kuih making, but if you like the kuih to be more firm, the other brand which usually use in "deep-frying kuihs" can be use too.

Al1110 said...

Thank you for sharing this recipe. My grandma used to make it very often. Would love to make it for my auntie and uncles, of course and my father, who all misses my grandma so much.
May I ask, how may days the Kuih can keep in refrigerator? Hopefully I could make it right for them for this Chinese New Year.