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DEDICThis book of tradition
TABLE OFIntroductionDedication Table of Contents Foreword Preface Acknowledgement Introduction List of Figures List of Tables
FOREWTraditional Malaysia’s
PREFAThis book traditional
ACKNWith sincere gratit appreciation to al publication of this family and lectur encouragement and not have become a I would also like acquaintances who in rearin traditi
Welcome t colors and INTRODUCTION
LIST OF Figures 1
KUIH KET
FOR CREPE1.Blend 1/3 to produce 2.Mix cocon coloring if remove an 3.Heat a pan left and rig
INGREDIENTS FOR TH 2 cups/400 g glutinous 2 cups/250 ml thin coco 1 tablespoon white sug1 teaspoon salt1 pandan leafA little oil (to grease th INGREDIENTS FOR TO 8 pandan leaves1/2 teaspoon fennel see3/4 cup water*Blend to produce 1/2 cu KUIH SER
PREPARATI FOR THE BO 1.Soak the g 2.Place the r leaves.
Dough Ingredients:2 cups glutinous r1 tablespoon whea1 cup coconut milconsistency)Filling Ingredients:·3 cups white grate·1 cup palm sugar·1/2 cup granulateKUIH TEP
Filling PrepaCook th dissolved Add the diluted w
KUIH TEP
Cooking Inst1.To make water un 2.Add gra
KUIH CA
Filling prepar 1.Heat the oi2.Sauté the b 3.Add curry 4.Add the m 5.Season wit 6.Cook until
KUIH BIN
KUIH KER
DODOL -
KUIH LAP
8. Steam the final cooked.9. Remove from pieces.TIPS• Lightly oil the k
Kuih
6. While the sa 7. Once cooke 8. Cut into sm serving.TIPS• Use freshly g • Ensure the sa
AFTERWe would has suppo hope it ser
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Appendix 1 cup = APPENDIX
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Shah Shart Tradisiona Kuih Sagu Syahirah, F
AAcknowle Afterword INDEX
KKuih Bing Kuih Cara Kuih Keta