Jihvā for Ingredients - Flour

Flour is an ingredient used in many foods. It is a fine, powdery foodstuff obtained by grinding and sifting the meal of any of various edible grains or other starchy food sources. It can also be made from legumes and nuts, such as soy, peanuts, almonds, and other tree nuts. Flours are normally identified according to its grain source. A flour can range in texture from coarse to extremely soft and powdery, depending on the degree of bolting (sifting) it receives at the mill.

Flour is always based on the presence of starches, which are complex carbohydrates. Different types of flour are needed for different products. Wheat flour is the main ingredient in most food throughout the world. Rice flour and tapioca starch are more widely used in South East Asian delicacies. Gram flour used mainly used in Indian cooking.

In line with the theme FLOUR, I made a South East Asian delicacy using three different types of flours as its main ingredients. Different flavours and textures of the different flours give a unique taste and texture. I have added alkaline or lye water to give a bouncy or spring back texture to this kuih.

Kuih Kosui

What do we need:

1/2 cup grated palm sugar or brown sugar
1 cup water

2/3 cup rice flour
1/4 cup plain flour
1/4 cup tapioca starch
1/2 cup coconut milk from 1/4 coconut
1 tsp alkaline or lye water

1 cup grated coconut
1/4 tsp salt

How do we do it:

Cook the water and palm sugar until the sugar dissolve. Strain and set aside to cool.

Add the cooled palm sugar syrup to the flours and alkaline water. Mix thoroughly. Strain the batter.

Pour the batter into a greased mould or greased little moulds. Steam on high for 15 minutes. Let the kuih cool.

Meanwhile, mix the grated coconut and salt together. When the kuih has cooled completely, cut into desired shapes and dredge the kuih into the salted coconut.




Kuih Kosui makes a great breakfast or evening tea snack.

Jihvā For Ingredients - Mango

Along with bananas, one of the most commonly eaten fruits in the world is mango. Tell me anyone who hates mango. It is such a divine fruit. No wonder they are called the "food of the Gods". The mango is also known as the "apple of the tropics". The aroma and the taste of this delectable fruit is unimaginable. They are excellent, soft, juicy and with a delicious, aromatic flavour. Mangoes are rich in vitamins A, C and D.

Mangoes are eaten raw or ripe. Raw green mangoes are pickled or made into salads, chutneys, rojak or just eaten with salt. Ripe mangoes exceedingly juicy and exotically sweet and tart. They are blended into juice, whipped up with yoghurt into luscious lassi. Ripe manoes are made into numerous scrumptious desserts or eaten just as a fruit.

As an entry to "Jihvā For Ingredients - Mango " event hosted by Indra of Mahanandi, I have thought of making a special dessert. It is a fusion of a Thai and a Malay dessert. Steamed glutinous rice topped with mango custard layer.

Kuih Seri Mangga (Mango & Glutinous Rice Dessert)

What do we need:




1/2 cup glutinous rice
1/2 cup coconut milk
1/2 tsp salt
2 screw pine leaves or 1 drop of screw pine essence



1 ripe mango
1 egg
4 tbsp plain flour
3-4 tbsp sugar (adjust with the sweetness of the mango)
1/4 tsp salt
1 drop mango essence

How do we do it:

Wash and soak the glutinous rice for about 4 hours. Drain the water and mix the rice with the coconut milk, salt and the leaves or essence in a pan. Steam for 15 minutes.

Peel and cut the mango. In a blender, combine mango, egg, flour, sugar, salt and essence. Process until the mixture becomes smooth.

Scratch cooked rice with a fork. Pour the mango batter on top of the rice. Steam it again for another 15 minutes.

Cool completely before cutting into desired shapes.

The Root

Bought tapioca the other day when I went shopping. Been such a long time since I ate tapioca. It is a very versatile ingredient. Many things can be made out of it, sweet or savoury.

I just love kuih bingka ubi. Have tried making the baked version 4 times. All 4 attempts were failures. Being a person who do not give up that easily, I tried steaming it this time. The result, SUCCESS!!!!

Kuih Bingka Ubi (Tapioca Cake)




What do we need:

500g tapioca
1/4 cup thick coconut milk
3 tbsp palm sugar
2 tbsp white sugar
1/2 tsp salt

How do we do it:

Peel and finely grate the tapioca. Squeeze out the water content in the grated tapioca to get rid of the starch. Would make about 2 cups.



Mix the rest of the ingredients into the tapioca. Transfer the mixture into a greased pan. Steam on high for 30 minutes.

Cool completely before cutting into desired shape.




Bingka Ubi makes great breakfast or tea time snack.