I was supposed to meet up with a cousin today but we had to postpone the meet-up and so with nowhere to go, it’s to the kitchen I hop to! hehee ….
Today’s menu for the family is Dalcha Ayam (Chicken cooked with lentils) and for dessert, I made these “Harum Manis”, which means “Sweet Fragrance”. Harum Manis is a Malay kueh which requires steaming. This is my first attempt at making Harum Manis and alhamdulillah the bite-size kueh turned out well. My youngest favourite it seems … she has been going in and out of the kitchen with the kueh in her hands and so it looks like the kueh won’t last till evening 😉
Recipe from Chef Mastura’s book, “Ignite the flame”.
300 gm gula melaka (palm sugar)
350 ml water
350 gm plain flour
1/2 tsp baking powder
1 tsp bicarbonate soda
180 gm castor sugar
1/4 tsp salt
1 tbsp vanilla essence
50 gm melted butter
6-8 pcs of banana
– Boil ingredients A, strain and leave it aside to cool.
– In a mixing bowl, whisk eggs and sugar till thick (Ingredients B), add the rest of the dry ingredients. Mix well.
– Pour in ingredients A and ingredients C into the mixing bowl. Mix well.
– Pour into the moulds (3/4 full), (greased the mould with a bit of oil beforehand, I used olive oil)
– Add in sliced bananas (1-2 pcs) on top of the batter and steam them for about 20 minutes.
This kueh is also good for afternoon teas, so can serve the Harum Manis with either coffee or tea.
Note : if you find the batter a bit thick, you can add 1-2 tbsp of water to dilute it. I find that when I do this, the kueh is much more softer.