Ti Kuih Dessert, there are a few ideas how to eat the tasty gluey stuff. Ti Kuih or Kueh Bakul or Nian Gao can be eaten freshly steamed or deep fried like curry puffs or indian samosa.
Or you cut to pieces, steam it and dropped into prepared freshly grated young coconut.
The other is roll to a marble like ball and drop into grated young coconut. Some toasted sesame seed and peanuts can be sprinkled before serving. Ooh la la. Try it and you know what I mean.
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One more way is deep frying coated with flour insert a piece of sweet potato and a yam, with Ti Kuih in the center. It is absolutely gorgeous. Layer a piece of sweet potato, (the orange colored ones), a piece of ti kuih, a piece of sliced yam then coat with flour batter. Each piece of cut slice should not be more then quarter of an inch thick.
Deep fry till it firms. Feel the crispiness of the flour batter and the soft texture of both yam or taro, sweet potatoes. The glueyness and fragrance of Ti kuih is amazing! It is beyond words for me.
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Scoop the Ti Kuih into a ball like marble for dessert. Can eat without toasting on grated coconut. | Drop on grated fresh coconut with toasted peanuts and sesame seed. | After steaming for 8 hrs, rest it for 4 hrs to maintain shape. Do not open the lid yet. |
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