Malaysia has a variety of unique foods in terms of main dishes, side dishes and so on. ‘Kuih-muih’ in Malaysia is also no less great in terms of taste and appeal. A variety of ‘kuih’ available in this country, for us to make a side dish for breakfast or hi-tea. This time we explore kuih that originates from Terengganu.
Kuih Sekaya
Ever heard of Kuih Sekaya? This food is very popular during the month of Ramadan. Although it doesn’t look very pretty, but believe me it tastes very good and is rare. So if anyone wants to try or taste for themselves the deliciousness of this traditional kuih, they can try to cook it. This kuih sekaya recipe is also very easy, with only three ingredients, it’s ready! Let’s learn the recipe.
The ingredients
- 2 pieces of ‘nisang’/Melaka sugar.
- 5 chicken eggs
- 200ml of coconut milk
How to cook?
- 1. Firstly, heat ‘nisang’ or melaka sugar with water.
- 2. When the ‘nisang’ has melted, set it aside and let it cool.
- 3. After that, whisk the eggs but not too hard.
- 4. Add coconut milk and whisk again.
- 5. Mix the egg and the milk mixture, whisk again until slightly fluffy. (If you whisk it too much, it won’t make the kuih holes)
- 6. Then, cut it into small pieces and place them in an even mixture before steaming.
- 7. Then steam for 40 minutes.
- 8. When the food is cooked, cool the food and then you can cut it.
- 9. Ready to serve!
Have a try guys!!!
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Article by Syuriana Ibrahim.
