Easily found in Malaysian night markets, fried kuih bakul sandwiched between sweet potato and taro is a treat to have together with a cup of your favourite beverage.
Preparation 10 mins
Cooking 20 mins
Fried Kuih Bakul, 年糕
|50 g||rice flour|
Nutrition per Serving
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Glutinous rice cake or kuih bakul is significant to the Chinese community especially during Chinese New Year. It is made up of three ingredients namely glutinous rice flour, sugar and water. Although the steps are very easy, it requires a long time to cook. We also feature the full recipe to making your own kuih bakul.
Frying “kuih bakul” (glutinous rice cake) sandwiched together with slices of taro and sweet potato is another way of enjoying this glutinous rice cake. The crispiness of the batter and the sweetness of the soft glutinous rice cake together with the taro and sweet potato makes it truly delicious.
Steps to Prepare
Step 1 of 4
- 50 g rice flour
- 80 g flour
- 1 egg(s)
- 100 ml water
- turmeric powder
Mix wheat flour, rice flour, egg and water evenly. Add a pinch of salt and turmeric powder.
Step 2 of 4
- kuih bakul
- sweet potato(es)
Cut kuih bakul into slices of 1cm thick. Cut yam (taro) and sweet potato into slices similar to that of the kuih bakul.
Step 3 of 4
Place a slice of kuih bakul between the taro and sweet potato.
Step 4 of 4
Coat the kuih bakul, taro and sweet potato with batter. Fry them at medium heat until golden brown.
Published: February 8, 2014
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