Serimuka aka Putri Salat
This is a Malay traditional cake. It is one of the most common cakes you can find in Singapore. There are several common characteristics you will notice in most traditional Malay cakes. They are mostly steamed cakes and almost all makes use of coconut milk because coconuts are aplenty in this region and use rice flour instead of wheat flour because rice is easily and more commonly available in this region.
Traditionally, I was told, rice flour were home-made. The women would soak the rice overnight then drained and grounded to a paste the next day. It will then be wrapped tightly in a piece of cloth. A heavy object is then placed on top of it to exert pressure and squeeze out the water making it to become dry.
But we have come a long way since and now we can buy rice flour in packets from the supermarket. Thank God for that 🙂
Today I will be sharing the recipe for Serimuka or Putri Salat. It is an easy cake to make but there are no shortcuts. This cakes like most Malay cakes, have two layers. The rice layer at the bottom and the custard topping on top. Please see the recipe below.
Biskut Suji (Semolina Biscuit)
Hari Raya Aidilfitri is just around the corner. Time passed by so fast and the next thing you know, you have to get busy with the preparations. One of the many things most Malay households have to prepare are the kueh-mueh or the Hari Raya biscuits or cakes. The usual question is “Dah beli kueh? Beli ke buat?” in English it’s “Have you bought the biscuits or cakes for Hari Raya? Did you make or buy it?”.
Well, this year after so many years I am making it myself. The hubby suggests to buy it as usual. But I want to try baking the biscuits. This is a good opportunity to test recipes and compile the best ones for future use and share it with my loved ones and friends. So I started with something simple (or so I thought..) like making Biskut Suji. Continue reading
Kueh Lapis Nonya
Kueh Lapis is a multi-colored layered steamed cake. That’s about how I summed up Kueh Lapis in a nutshell. But I wouldn’t do it justice by stopping here. It has a pleasant pandan (screwpine) fragrance, layers and layers of colors pleasing the eyes of the young and old, a chewy texture that greets you the moment you bite into it and that mildly sweet taste that can satisfy your sweet tooth.
First of all let me clarify that I am referring to the steamed Kueh Lapis, a Nonya delicacy. No one could mistook a Nonya’s Kueh Lapis for something else, it’s signature layers of colors of red, green and white are well-known in Singapore and Malaysia. Continue reading
I was trying to figure out what to call this cake in English. After so much guessing I’d rather leave it out totally. Basically this is a Malay cake, the texture is similar to that of custard but less sweet and normally green in color because of the screwpine (pandan) juice that are used in the recipe. It’s baked in it’s signature flower shaped mould. Continue reading