If you’ve ever tasted kuih made from freshly ground rice, you’d find the flavour unsurpassed. Full recipe inside!
I REMEMBER this kuih from my childhood and it was surprisingly called fei chee yuk, which literally translates to “fatty pork” in Cantonese.Wait for it to cool completely before cutting the kuih bingka beras into pieces. — Photos: YAP CHEE HONG/The Star
Instead of using rice flour that has become the norm for making kuih nowadays, I found a recipe that calls for grinding the flour from raw rice.I used regular Siamese white rice and I could smell the fragrance of the rice after soaking, so it is not necessary to use jasmine or fragrant rice. You would have to soak the rice in a refrigerator because you do not want the grains to ferment and turn into something that resembles thosai.Remember to remove the leaves when the syrup becomes fragrant because pandan will lose its vibrant flavour if overcooked.So the next time, I added some lye solution or alkali water to get the kuih to set better.
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