Update 11 Oct 2017
What to do with leftover fresh grated coconut? Quite a lot of it ...
Kuih dangai works .. nicely salty sweet .. texture is surprisingly springy, chewy, on top of the grated coconut taste. Due to the glutinous rice flour.
Translated from Malay recipe below:
Kuih Dangai
Ingredients:
3 bowls of freshly grated coconut (white one for kuih)
1 bowl of glutinous rice flour
1/3 bowl of sugar (sweetness according to taste)
1/2 tsp salt
Method:
1. Place grated coconut in a mixing bowl.
2. Add glutinous rice flour, mix the flour and coconut evenly. Add salt and mix thoroughly. Make sure the grated coconut mixture has no lumps.
3. Heat up (short while) the container to be used for baking. (Note: I used a muffin tray.)
4. Place a thin layer of the mixture into the container. This first layer is not mixed with sugar in order to make it easier to remove the kuih later.
5. Mix in the sugar to the remainder of the coconut-flour-salt mixture.
6. Add the remainder of the mixture into the baking container. Make sure it is full and even, but no need to press the mixture.
7. Bake in the oven under medium heat until you see a yellow tinge.
From http://www.tengkubutang.com/2015/11/koleksi-resepi-kuih-tradisi-orang-dulu.html
Kuih Dangai
Bahan-bahannya:
3 mangkuk kelapa parut putih
1 mangkuk tepung pulut
1/3 mangkuk gula pasir (manis ikut suke)
1/2 camt garam halus
Cara-cara Membuatnya:
1. Masukkan kelapa ke dalam mangkuk adunan
2. Masukkan tepung pulut, gaul rata tepung dan kelapa. Perasakan dengan garam dan gaul rata. Pastikan kelapa tidak berketul-betul.
3. Panaskan sekejap loyang atau acuan kuih dangai.
4. Letakkan satu lapis nipis ke dalam loyang. Lapisan pertama ini tidak perlu dicampur gula bagi memudahkan untuk mengeluarkan kuih nanti.
5. Baki campuran kelapa tadi digaul pula dengan gula.
6. Masukkan baki kelapa kesemua sekali dalam loyang. Pastkan penuh dan rata, ianya tidak perlu ditekan.
7. Bakar dalam ketuhar api sederhana hingga kekuningan.
Sumber : cikguert-suzana.blogspot.com
What to do with leftover fresh grated coconut? Quite a lot of it ...
Kuih dangai works .. nicely salty sweet .. texture is surprisingly springy, chewy, on top of the grated coconut taste. Due to the glutinous rice flour.
 |
| Kuih dangai |
Translated from Malay recipe below:
Kuih Dangai
Ingredients:
3 bowls of freshly grated coconut (white one for kuih)
1 bowl of glutinous rice flour
1/3 bowl of sugar (sweetness according to taste)
1/2 tsp salt
Method:
1. Place grated coconut in a mixing bowl.
2. Add glutinous rice flour, mix the flour and coconut evenly. Add salt and mix thoroughly. Make sure the grated coconut mixture has no lumps.
3. Heat up (short while) the container to be used for baking. (Note: I used a muffin tray.)
4. Place a thin layer of the mixture into the container. This first layer is not mixed with sugar in order to make it easier to remove the kuih later.
5. Mix in the sugar to the remainder of the coconut-flour-salt mixture.
6. Add the remainder of the mixture into the baking container. Make sure it is full and even, but no need to press the mixture.
7. Bake in the oven under medium heat until you see a yellow tinge.
From http://www.tengkubutang.com/2015/11/koleksi-resepi-kuih-tradisi-orang-dulu.html
Kuih Dangai
Bahan-bahannya:
3 mangkuk kelapa parut putih
1 mangkuk tepung pulut
1/3 mangkuk gula pasir (manis ikut suke)
1/2 camt garam halus
Cara-cara Membuatnya:
1. Masukkan kelapa ke dalam mangkuk adunan
2. Masukkan tepung pulut, gaul rata tepung dan kelapa. Perasakan dengan garam dan gaul rata. Pastikan kelapa tidak berketul-betul.
3. Panaskan sekejap loyang atau acuan kuih dangai.
4. Letakkan satu lapis nipis ke dalam loyang. Lapisan pertama ini tidak perlu dicampur gula bagi memudahkan untuk mengeluarkan kuih nanti.
5. Baki campuran kelapa tadi digaul pula dengan gula.
6. Masukkan baki kelapa kesemua sekali dalam loyang. Pastkan penuh dan rata, ianya tidak perlu ditekan.
7. Bakar dalam ketuhar api sederhana hingga kekuningan.
Sumber : cikguert-suzana.blogspot.com
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