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Kueh Som-Som

Yields6 ServingsCook Time16 minsTotal Time16 mins

INGREDIENTS :
(A)
 90 g rice flour
 30 g corn flour
 ½ tsp salt
 250 g coconut milk
 800 ml hot water
 1 piece Pandan leaf, cut into 3 pieces
(B)
 70 g gula melaka
 1 tsp sugar
 80 ml water
 1 pinch salt
 1 piece Pandan leaf, cut into 3 pieces
COOKING METHODS :
1

- 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

2

- 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.

3

- 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

4

- 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories216
% Daily Value *
Total Fat 10.3g14%

Saturated Fat 8.9g45%
Cholesterol 0mg
Sodium 596mg26%
Total Carbohydrate 30.3g12%

Dietary Fiber 1.7g7%
Total Sugars 13.4g
Protein 2.2g
Calcium 2mg1%
Iron 5mg28%
Potassium 154mg4%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.