Category Archives: Food

Kuih Muih

Kuih UFO Sabah

If you are visiting Sabah, don’t miss the opportunity to try this delicious pastry called Kuih UFO. It is only available in Sabah. Kuih UFO is a local delicacy much loved by everyone in Sabah. It is also known as Kuih Penjaram, Kuih Penjaram, Kuih Pinjaram, or Kuih Penyaram. It is called Kuih UFO because of its shape. If you love Akok or Kuih Bahulu, you will like this kuih. To me, it is definitely in my Top 10 list of the best Kuih in Malaysia.

Kuih UFO
Kuih UFO

I’ll provide the recipe for Kuih UFO in my next post.

Kuih UFO
Kuih UFO

Kuih UFO is a traditional dessert from Sabah, Malaysia, known for its unique shape resembling a UFO. It typically features a soft, fluffy texture with a sweet filling, often made from ingredients like coconut, pandan, or various types of fruits. The outer layer is usually made from rice flour or glutinous rice flour, giving it a chewy consistency. Kuih UFO is often enjoyed as a snack or dessert and reflects the rich culinary heritage of the region.

Kuih UFO Recipe

Here’s a simple recipe for making Kuih UFO:

Ingredients

For the outer layer:

200g rice flour

50g tapioca flour

200ml coconut milk

50g sugar

1/2 tsp salt

Food coloring (optional)

For the filling:

100g grated coconut (fresh or desiccated)

50g sugar

1/2 tsp salt

1 pandan leaf (knotted) or a few drops of pandan essence (optional)

Instructions

Step 1: Prepare the filling

  1. Combine ingredients: In a pan, mix grated coconut, sugar, salt, and pandan leaf. Cook on low heat for about 5-10 minutes until the sugar dissolves and the mixture is slightly dry. Remove from heat and set aside to cool.

Step 2: Prepare the outer layer

  1. Mix dry ingredients: In a bowl, combine rice flour, tapioca flour, and salt.
  2. Add wet ingredients: Gradually add coconut milk and sugar to the dry mixture. Mix well until you have a smooth batter. If you want to use food coloring, divide the batter into portions and mix in the color.
  3. Steam: Prepare a steamer and line it with banana leaves or parchment paper. Pour a small amount of the batter (about 1 tablespoon) into the steamer and spread it out slightly. Steam for about 5 minutes until set but not fully cooked.

Step 3: Assemble the Kuih UFO

  1. Add filling: Remove the partially cooked layer from the steamer. Place a small spoonful of the coconut filling in the center.
  2. Cover with batter: Pour more batter over the filling to cover it completely, ensuring it’s sealed.
  3. Final steaming: Steam for another 10-15 minutes until fully cooked.

Step 4: Serve

  1. Cool and serve: Once cooked, remove from the steamer and let it cool slightly. Cut into desired shapes and serve.

Enjoy your homemade Kuih UFO!

Food

The Best & The Most Delicious Kuih In Malaysia

Kuih Nekbat is a traditional Malaysian and Kelantanese dessert made from rice flour, eggs, and sugar. It is typically shaped like a small, flat, oval cake and is similar in texture to a pancake. The kuih is initially baked until it has a crispy exterior and then soaked in a syrup made from sugar and pandan leaves, giving it a sweet, fragrant flavor. It is commonly enjoyed during festive occasions, especially during Ramadan, and can be served warm or at room temperature.

The best kuih in Malaysia is KUIH NEKBAT (also spelled Kueh Nikbat) and it is only available in the month of Ramadan, that is during bulan puasa (fasting month). There is no doubt that this is the best kuih in Malaysia. In fact, Nekbat is not only the best kueh in Malaysia, but it is also the best and the most delicious kuih in the world. You can only find this kueh in the state of Kelantan and Terengganu. The one in Kelantan is tastier than the one in Terengganu.

Inilah kuih yang paling best dan paling sedap di Malaysia dan di dunia – kuih Nekbat Kelantan. Ia juga dikenali dengan nama Cik Mek.

Kuih Nekbat
Kuih Nekbat

Kuih Nekbat Recipe

Kuih Nekbat is particularly popular in the East Coast states of Malaysia, such as Kelantan and Terengganu. It has roots in traditional Malay cuisine and is often linked to special celebrations and occasions like Ramadan and Hari Raya.

Ingredients

The main ingredients include:

Rice flour: The key ingredient that gives the kuih its soft and spongy texture.

Eggs: Added for binding and to create a light, airy structure.

Sugar: Used both in the kuih and in the syrup for soaking.

Pandan leaves: Often added to the syrup for a fragrant aroma and flavor.

Preparation

  1. Batter: The batter is prepared by mixing rice flour, eggs, and sugar until smooth. Some variations may add a small amount of water to get the right consistency.
  2. Cooking: The batter is poured into small molds, traditionally oval-shaped, and baked until the edges are crispy while the center remains soft and spongy.
  3. Syrup: The cooked kuih is then soaked in a syrup made from sugar, water, and pandan leaves. This soaking process is crucial, as it allows the kuih to absorb the syrup, making it moist and sweet.

Texture and Flavor

Kuih Nekbat has a unique combination of a crispy exterior and a soft, moist interior once soaked in syrup. The pandan-infused syrup enhances the kuih’s sweetness and adds an aromatic touch. It is usually light and not overly sweet, making it a refreshing and satisfying treat.

Cultural Significance

Traditionally, kuih nekbat is made and enjoyed during the fasting month of Ramadan, particularly as part of the breaking of fast (iftar) meals. It’s often paired with other traditional Malay desserts like kuih akok and tepung pelita. The dish is a symbol of East Coast Malaysian heritage and is frequently found in local markets and during festive celebrations.

Variations

While the classic version uses simple ingredients, some modern variations may incorporate additional flavorings, such as rose syrup, or different forms of sugar, like palm sugar, for a richer taste.