Kuih Bakul (Malaysian Sweet Browned Rice Cake)
Kuih bakul is a steamed sticky rice cake that is cooked for so long that it browns and develops a nutty flavor from the maillard reaction. It is the Malaysian equivalent of the Cantonese nian gao.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 11 method steps from beginning to end.
- Measure and arrange all 3 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Line each tin with banana leaves, making sure they overlap each other and extend well above the rim of the tin.
- 02
Fold the banana leaves back down so that they are folded over the outside rim of the tin. Tie a piece of twine around the circumference of the tin to secure the folded leaves in place.
- 03
Gradually mix the water into the rice flour until smooth and well combined.
- 04
Stir in the sugar until completely dissolved. Let rest for 15 minutes.
- 05
Stir the mixture, and divide it evenly between the prepared tins.
- 06
Bring a few inches of water to boil in the bottom of a steamer.
- 07
Place the filled tins in the steamer. Wrap the lid in a cloth to prevent condensation dripping, and cover the steamer.
- 08
Steam for 7–8 hours, topping up the steamer with additional boiling water as needed. When the cake is cooked, it should be browned.
- 09
Remove the tins from the steamer, and let them cool and rest overnight.
- 10
Untie the twine, and unmold the cakes.
- 11
If desired, use scissors to trim the excess banana leaves flush with the top of the cake.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to ProjectManhattan; view original image record .
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