Post on 16-Mar-2016
Embed Size (px)
DESCRIPTIONA bilingual cook book designed in collaboration with Pantone.
Nyonya Kueh are little cakes or pastries created by the Peranakans or Straits Chinese. While Nyonya food contains many of the traditional ingredients of Chinese food and Malay spices and herbs, Nyonya cuisine is eclectically seasoned and different than their Chinese or Malay food. Itis fusion Cuisine.
Nyonya cuisine is famous for its Kueh. Presented together, they make up a colorful, pleasing colour palette.
by using the beautiful colours you can find on the Nyonya Kuehs, we have made a recipe book that not only teaches you how to make nyonya kuehs, it gives you a library of colour swatches you could use.
What are Nyonya Kuehs?
PANTONE in collaboration with Chef Baba Philip Chia presents
A Colour Swatch Collection.
The colourful, delicate, and flavoured kueh that the Nyonyas consume during breakfast or as afternoon snacks are Nyonya Kueh.
Kueh Pulot Tekan
Kueh Bengka Ubi
Kueh Pulot Serikaya
Baked Tapioca with Coconut
Steamed Rice Pudding
Glutinous Rice Srikaya
Glutinous Rice Sarlat
Glutinous Rice with Fillings
Glutinous Rice Balls
Green Talam Cake
Steamed Glutinous Rice with Kaya
Kueh Talam Pandan
Kueh Puteri Sarlat
Steamed Rice Cake with Grated Coconut
Steamed Tapioca with Sago and Banana
Kueh Talam Berempah
Indonesian Layer Baked Spice Cake
Three Layer Cake Rose Layer Cake
Tapioca with Grated Coconut Steamed Nine-Layer Rice Cake
Three flavored Steam Rice Cake
Savoury Rice Cake Pork Glutinous Rice
Black-Eyed Bean Glutinous Rice
Steamed Rice Cake and Yam
Kueh Jagung Kueh Lompang
Kueh Putu Tegair Kueh Lapis Pandan, Rose and Vanilla
Almond Cookies Kueh Sarlat Lepak Kachang
Kueh Genggang Kueh Lapis Surabaya
Chendol Kueh Laman Sari
Ketuk Ubi Kueh Lapis KuKos
Cake Lapis Som Som Rose
Bubor Cha-Cha Kueh Talam Keladi
1 2tbsp1 2 tsp
3060 - 752501 - 21 - 2
grated fresh tapiocafine sugar (1 cup)butter (softened, about 2tbsp)grated white coconutcoconut milkgula melaka syrupvanilla essenceeggs
PANTONE 146CPANTONE 4975C Sensous in nature. Comfort. Ease.
Cherry. Wealth. Friendliness.
In a large mixing bowl, mix the grater tapioca with softened butter, fine sugar and beaten eggs. Blend it thoroughly till well mixed and sugar dissolved.
Then add Gula Melaka syrup followed by the coconut milk.
Lastly add in the White grated coconut and vanilla essence, mix well and bake it at 180 degree Celsius for about 45 Minutes.
Cool it on a rack and then cut into pieces
1Kueh Bengka Ubi PANTONE(Baked tapioca with Coconut)
rice floursago flourwateralkaline watergrated coconut
PANTONE 440CPANTONE 422C Wisdom. Luxury.
Stability. Organic. Reliability. Natural.
Boil ingredients of the Gula Melaka Syrup and then sift it.
In a large bowl, mix the rice flour, sago flour, add water and alkaline water. Add the Gula melaka Syrup and mix it into smooth mixture.
Pour the mixture into mini cups and steam it for about 15minutes at high heat. Allow to cool and remove from mould. Roll it on grated coconut. Ready to serve.
2Kueh Ko-SweePANTONE(Steamed Rice Pudding)
1/2 tspfew drops
Top Layerglutinous ricecoconut milkwaltersaltblue-pea flower colouring
Bottom Layereggscoconut milksugarpandan juicerice flourcorn floursaltyellow food colouring
PANTONE 7487CPANTONE 319C
PANTONE 128C Cheery. Fun. Light-hearted.
Healing. Growth. Relieve Stress.
Bottom Layer: Wash glutinous rice, soak it for 2hours. Drain and place it in a cake tin lined with pandan leaves. Add coconut milk, water, salt and stir well.
Steam it for 30minutes, then sprinkle with blue-pea flower colouring. Continue to steam for another 15minutes till cooked. Allow to cool slightly, then press the warm glutinous rice using a piece of banana leaf to make it compact.
Top Layer: Cook coconut milk, sugar, pandan juice and salt over very low heat till dissolved. Set aside.
In a mixing bowl, beat the eggs. Then add coconut milk mixture and continue to whisk. Gradually add in rice flour and corn flour bit by bit till completely well mixed. Add the yellow food colouring to form desired colour.
Sift in all top layer mixture on the warm steamed bottom layer. Steam again for 20 to 25minutes till set. Leave till completely cool before cutting into pieces.
3Kueh Pulot SerikayaPANTONE(Glutinous Rice Serikaya)
pearl sagowatersugarwhite grated coconutsaltpalm sugar syrup
PANTONE 7529CPANTONE 430C Tropical. Refreshing.
Wealth. Luxurious. Prestige.
Bring water (750ml) to boil, add soaked sago, stir continuously till transparent and thick. Remove from heat.
In a pot, cook the white grated coconut with sugar, palm sugar syrup and salt till well mixed and thick. Set aside.
Pour the cooked pearl sago into a jelly mould till half filled and add 1 tbsp of coconut fillings, then top it up with the cooked sago again to seal it. Repeat till all ingredients used up Chill in fridge till ready to serve.
4Abok-Abok SaguPANTONE(Sago Cake)
2 tsp1/2 tsp
Bottom Layerglutinous ricecoconut milkwatersaltblue-pea flower colouring
Top Layereggscoconut milksugarpandan pasterice flourcorn floursalt
PANTONE 7494C Natural. Balance. Healing.
Bottom Layer: Drain glutinous rice, place it in a cake tin with a bed of pandan leaves. Add coconut milk, walter, salt and stir.
Steam it for 30minutes, then sprinkle with the blue-pea flower colouring. Continue to steam for another 15minutes till cooked. Allow to cool slightly, then press the warm glutinous rice using a piece of banan leaf to make it compact.
Top Layer: In a mixing bowl, beath the eggs and sugar till dissolved. Add the coconut milk, pandan paste and continue to whisk, gradually add the rice flour and corn flour bit by bit till completely well mixed. Add salt.
Pour the mixture by sifting on the warm steamed cooked glutinous rice. Steam it for 25 to 30minutes till set. Leave to cool completely before cutting into pieces.
5Kueh Puteri SarlatPANTONE(Glutionus Rice Sarlat)
1/2 tsp3 5 few
3 - 5
Pulotglutinous ricecoconut milksaltpandan leavesdried blue pea flowers
Fillingsgrated white coconutpalm sugarrock sugarwater
PANTONE 7516C Natural. Refreshing.Kindness. Beauty.
Drain the glutinous rice and add coconut milk, water, salt and pandan leves. Steam it for 25 to 30minutes. Remove and use a fork to flake the rice, then sprinkle the violet blue colouring on the rice. Continue to steam again another 10 minutes till completely cooked. Set aside to cool.
In a small pot, boil the palm sugar, rock sugar with water. Sift and set aside.
Mix the grated coconut with palm sugar syrup and cook it at low heat for about 10 to 15minutes. Set aside.
Cut banana leaves into 10cm square pieces. Scoop 2 tbsp of cooked glutinous rice and place it in the centre of leaf. Then top it up with 1/2 tbsp of Fillings. Fold up the two sides to the centre to overlap slightly where the Fillings are shown. Ready to serve.
6Pulot IntiPANTONE(Glutinous Rice with Fillings)
glutinous ricepandan juicegrated white coconutsalt palm sugarpandan paste food colouring
PANTONE 1545CPANTONE 722C Sensous in nature. Soothing.
In a large mixing bowl, place in glutinous rice flour, and add and pandan juice little and little and knead well till form smooth pliable dough.
Pinch a small amount of dough (about the size of a calamansi lime) and roll It in your palm to form a smooth ball. Make a small well in the centre of the dough and fill it with chopped palm sugar. Pinch dough to seal, roll into balls again.
In a pot of boiling water, drop the balls in the simmering pot and when it floats, remove them with a slotted spoon and allow the excess water to drip off.
Drop the balls gently on grated on the grated coconut and coat it evenly, then transfer to a plate to serve.
7Onde-OndePANTONE(Glutinous Rice with Fillings)