Sunday, 16 August 2015
Wa Ko Kueh
Wa Koh Kueh is a old school and childhood favourite kueh. This soft rice cakes are often eaten with grated coconut and orange sugar. The process of making these treats are quite laborious because we need to ferment the cooked rice with 'Jiu Bing' or ' Wine Biscuits' for 48 hours before adding in other ingredients to steam in little teacups. It's worth all the effort when you see all the little cuties smiling at you.
Wa Ko Kueh
1 bowl cooked rice
1 tsp jiu bing
Put the cooked rice in a container and sprinkle the tsp of jiu bing on the top. Let it ferment for 48 hours.
Place in a hot area and do not open.
Ingredients ( B)
100 gms rice flour mix with 3 tbsp of water into a half dry dough.
30 gms plain flour
50ml boiling water
100 gms sugar
60ml ice cream soda/ sprite
1/2 tsp baking powder
Grind the fermented rice in a blender, add in the sugar and stir till dissolved.
Use a whisk and stir in the flour follow by the half dry rice flour.
Stir till all ingredients are combined.
Pour in the boiling water and stir evenly.
Strain the mixture and leave aside in a warm place for 1 - 3 hours.
After that add in ice cream soda and baking powder, mix well.
Divide into 3 bowls and add colouring of your choice.
Pour into teacups (steam in the steamer first) till full and steam for 15 - 20 mins)
Cool before serving with grated coconut and orange sugar.