AuthorLe-ThermiqueCategoryDessertsDifficultyBeginner- Add ingredients (A) rice flour, corn flour, salt , coconut milk, hot water and pandan leaf into mixing jar to cook.
Settings: Timer: 9 Minutes / Speed: 2 / Temperature: 90°C
- Pour out into 6 serving bowls and plastic wrap each bowl. Make sure the plastic touches the entire kueh's surface to prevent skin from forming. Set-asides to cool.
- Add ingredients (B) gula melaka, sugar, water, salt and pandan leaf into mixing jar to cook.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C
- Serve gula melaka syrup together with kueh Som-som.
Tips
Kueh Som-som's texture should be jiggly like Tau Foo Fah. It should not stick to the bowl when cooled and you could tip it out onto a plate easily.
Servings 6
- Amount Per Serving
- Calories 216
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 8.9g45%
- Cholesterol 0mg
- Sodium 596mg25%
- Potassium 154mg5%
- Total Carbohydrate 30.3g11%
- Dietary Fiber 1.7g7%
- Sugars 13.4g
- Protein 2.2g5%
- Calcium 2%
- Iron 5%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Add ingredients (A) rice flour, corn flour, salt , coconut milk, hot water and pandan leaf into mixing jar to cook.
Settings: Timer: 9 Minutes / Speed: 2 / Temperature: 90°C
- Pour out into 6 serving bowls and plastic wrap each bowl. Make sure the plastic touches the entire kueh's surface to prevent skin from forming. Set-asides to cool.
- Add ingredients (B) gula melaka, sugar, water, salt and pandan leaf into mixing jar to cook.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C
- Serve gula melaka syrup together with kueh Som-som.
Tips
Kueh Som-som's texture should be jiggly like Tau Foo Fah. It should not stick to the bowl when cooled and you could tip it out onto a plate easily.