StarProperty invites all Malaysians regardless of race and religion to embrace the culture of Ramadan bazaar’s into their homes with the ‘Bazaar At Home’ cooking contest.
The ‘Bazaar At Home’ contest involves participants cooking any one of the five Ramadan desserts listed in the article and uploading the images on social media with #starpropertybazaarathome
Contest details are as follows:
Similar to the popular StarProperty ‘Stay At Home’ cooking and baking contest held previously, 10 lucky winners stand to win Aeon shopping vouchers to be presented once the MCO is lifted.
Variations of the recipes below are permitted, and more recipes will be added soon.
Here are five easy recipes of the treats typically found in a Ramadan bazaar:
- 1 cup of caster sugar
- 1 cup of rice flour
- 4 cups of water
- Green food colouring
- Pandan leaves/ Banana leaves (optional)
- 1 cup of coconut milk
- 4 tablespoons of rice flour
- Salt to taste
- If you’re using the optional pandan leaves or banana leaves into the squares. Otherwise, opt for a simpler approach with small ceramic or glass containers. If you are using plastic ones, make sure they are heat resistant.
- Sprinkle the caster sugar into the containers and set aside.
- Cook the base ingredients in a pot until it begins to thicken then pour it into the containers after cooling off slightly, the heat will dilute the sugar.
- Cook the top layer ingredients in another pot until it thickens then combine with the base.
- Serve as is or put in the fridge and serve when chilled.
- 8 large pandan leaves
- 300g of sugar
- 450g of water
- 300g of thick coconut milk
- 200g of tapioca flour
- 320g of rice flour
- 650g of water
- Salt to taste
- Red food colouring
- Cook Set A ingredients until sugar is dissolved, then set aside to cool.
- Mix Set B ingredients with Set A and stir well to avoid lumps.
- Strain the mixture and separate into two portions, mixing one portion with red colouring while the other should remain white.
- Pre-heat a ten-inch greased tray for five minutes in a steamer.
- Pour a ladle of the white mixture into the tray and steam under medium heat for five minutes before alternating with another ladle of the red mixture on top steamed for a further five minutes.
- Repeat the steps until the mixtures are used up and be sure to end with the red layer on top.
- Finally, steam for 15 minutes, then allow the kuih to cool before cutting into even slices.
Visit Kuali.com for this recipe and more recipes like it.
Kuih Seri Muka
Caption: Kuih Seri Muka is a local favourite with a pulut rice base layer and custard-like top layer. (I think a better photo is needed as this one has a coloured based)
- 3 of cups glutinous rice, soaked for 1 -2 hours
- 3 of cups light coconut milk (thick coconut milk can be mixed with water)
- 1 teaspoon of salt
- 2 teaspoons of cooking oil
- 2 cups of thick coconut milk
- 4 pieces pandan leaves + 150ml of water (blended)
- ¾ cups of fine sugar
- 1 ½ tablespoons of cornflour
- 1 cup of wheat flour
- 1 egg
- Strain the glutinous rice until dry and mix with a little cooking oil.
- Add the light coconut milk and steam in a pot for 30 minutes. Stir occasionally.
- Once cooked set in a pan and press down until compact. Set it aside.
- For the top layer, mix the flours, eggs, thick coconut milk and sugar in a suitable container and stir until even. Add water and stir again, then add in the sifted pandan juice and green colouring and whisk until smooth.
- Pour this mixture on top of the glutinous rice.
- Steam for 30 minutes. To avoid water droplets ruining the mixture during steaming, cover with a foil.
- Once cooked, cool in the fridge and cut into even slices.
Apam balik is a sweet Asian pancake typically found at roadside stalls, with either a crispy or fluffy variation.
- 60ml of cooking oil
- 200ml of milk
- 2 eggs
- 160g of wheat flour
- 3 teaspoons of baking powder
- 25g of butter
- 3 tablespoons of creamed corn
- 3 tablespoons of peanuts, grounded
- 3 tablespoons of sugar
- ½ teaspoon of salt
- Mix in the milk, oil and eggs. Sift the flour, baking powder and salt into the mixture and stir well until the batter is smooth.
- Grease the pan and spread a thin layer of batter evenly covering the surface of the pan. Cover and cook for about a minute. You will know the bottom is cooked when small bubbles appear on the top side.
- Add butter, cream corn, grounded peanuts and sugar onto the apam balik. Fold it into half. Cut into wedges and serve hot.
Sagu Gula Melaka
- 1 cup of coconut milk
- A packet of sago
- 200g of Gula Melaka
- 50ml of water
- Unsweetened Rose syrup/ Green food colouring
- 2 pandan leaves (optional)
½ teaspoon of salt
- Crush the gula Melaka and cook it with a bit of water. Make sure not to use too much water as the gula Melaka needs the consistency of a syrup. Leave to cool for 15 minutes.
- Boil the sago in a litre of water until it becomes translucent. Strain the sago in a sieve and wash away the excess starch over running water. Scoop the sago pearls into individual bowls and chill them in the fridge.
- In a separate pot, cook the coconut milk with 50ml of water, the rose syrup (add enough to make the mixture pink in colour), salt and pandan leaves. Stir constantly until it comes to a boil. Remove from the heat. Cool and refrigerate it.
- When ready to serve, add the coconut mixture to the bowls of sago pearls and top it with gula Melaka syrup.