As I was looking through my recently rearranged bookshelf, I was overcome with guilt. I just have too many cooking/baking books, more than a hundred of them! That don't include the magazines bought over the counter & food magazines & cards I used to subscribe. And of the thousands of recipes in the books & magazines, I've probably only tried about 10% of them. Still, it's so hard to stop buying.....
I'm not supposed to judge a book by its cover but it's always the book cover that attracts me first. Then as I flip through the pages & admire the beautiful pictures, I feel an overwhelming desire to replicate the products & I'm often confident I can do it......That's when I normally decide to buy the book. Unfortunately, most often, the desire remains a desire up till after a few days after purchasing the book, after which I'll forget about it as it stands in between the other books on my bookshelf.
I must say I've improved quite a bit. I've not been buying baking / cooking books as often as I used to. I still go to the food section of the bookstore.... I still browse through the books & admire the pictures.... I still have the desire to replicate the products.... But, after I'm done admiring them, I will close the book, put it back on the shelf & walk away. It's very painful, especially at the beginning, but it's getting easier.....
One of the books in my collection is Resipi Pesta Perut 2002. It is part of a series of 3 books produced by Mediacorp's Malay radio station, Warna 94.2FM. These books consist of recipes contributed by listeners of the station. This morning, I made Kasui Lapis Serimuka which is actually Kuih Kasui topped with kaya, like the top of Kuih Seri Muka.
I only made 1/3 of the original recipe. Good thing I did that. Managed to make about 30 pieces of Kuih Kasui Lapis Serimuka & there was leftover kasui mixture (bottom layer), so I steamed some Kuih Kasui & topped them with fresh grated coconut.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Kaswi Lapis Serikaya
(recipe by Hazizah Ghani from Resipi Pesta Perut 2002)
** I only made 1/3 of original recipe, the amount I used is in red.)
400g (140g) palm sugar (gula Melaka)
200g (60g) castor sugar
600ml (200ml) water
3 (1) pandan leaves
500g (170g) plain flour
125g (40g) tapioca flour
1 tsp (1/3 tsp) lime/ lye water (air kapur sirih)
400ml (300ml) water (I added 500ml more to the original amt, so 900ml altogether.)
- Combine A in a pot & cook over medium fire until syrup is thick. Remove from fire & strain. Set aside & let cool.
- Combine B in a bowl. Add in sugar syrup & mix until well blend. Strain.
- Pour into greased small moulds, half full. (I used small silicone cupcake moulds & Chinese tea cups)
- Steam until cooked. (I steamed for 15 minutes.)
400g (135g) sugar
2 Tbsp (2/3 Tbsp) rice flour (I used plain flour)
2 1/2 cup (200ml) thick coconut milk
salt (I used 1/2 tsp)
vanilla (I replaced this with 3 cardamoms, a pinch fennel (both crushed) & 3 pandan leaves)
yellow colouring (I used egg yellow colour)
- *Combine eggs & sugar & whisk until sugar dissolves.
- *Add rice flour & blend well.
- *Add coconut milk, salt, vanilla & colouring.
- Strain mixture into a pot & cook over low fire until mixture is warm & steam can be seen. Remove from fire.
- Pour mixture onto cooked bottom layer & continue steaming until cooked.(I steamed for 15 minutes)
- Remove from steamer & leave to cool. Remove kuih from moulds & serve.