January 4, 2007

Abuk-Abuk~ *messing with the norm*

The term "abuk-abuk" often refers to traditional Malay 'kuih' in the form of dainty banana leaf pyramid parcels filled with sticky coloured sago pearls sweetened with a thin layer of palm sugar in between. The parcels are steamed and served with grated coconut. Often served as an after meal dessert or a light snack at tea.Being the very impatient, often innovative and painfully rebellious cooking enthusiast that I am; I decided to play around with our traditional form of abuk-abuk. *cheeky grin* We should move on with times; work on simplifying recipes as our culture evolves don't you think? hehe.. Most of us want to make "kuih"(Malay term for cakes/pudding-like desserts) at home without needing to go through the hassle of hunting down items and molds. This recipe makes "fail-proof" abuk-abuk in a tray/pudding mold without needing to worry about incompetent hands-on leaf wrapping skills, or leaking of parcels in the steamer. It does lack a tiny bit of banana leaf authentic fragrance; but *shrug*; line your pudding molds with tiny banana leaf sheets if you like :). I didn't have the time to run off looking for banana trees around the neighborhood.I have been busy packing; will be flying to Hong Kong for a shopping spree weekend *WEEEeeEEee*~ . I'm excited!! *fantasizes about delicious Chinese cuisine* *drool* Haha~. Will be home blogging on Tuesday with new cooking inspirations! Can't WAIT! *jumps around*

150gms pearl sago
5 heaped tbps freshly grated coconut
1/4 tsp salt
1 tbsp thick pandan paste/essence
few drops red food colouring
2 1/2 tbsp finely chopped palm sugar + 1 tbsp coarse white sugar
banana leaves(optional) - soften in boiling water for 1-2 hours before cutting to desired shape.

Wash and soak pearl sago in warm water for 15-20 minutes. Drain well in a strainer and add grated coconut. Mix to combine and divide into 2 separate bowls. Add pandan paste to one bowl and red food colouring to the other. stir both bowls well to combine ingredients. Spoon red sago mixture into base of tiny pudding basin and spread it out evenly. Sprinkle palm sugar mixture on top and top with green layer of sago. I used tiny donut moulds for mine; but any metal/heat proof mould will suffice. Place abuk-abuk in a steamer and steam till pearls are transparent. Should take 15-20 minutes. If you like; this could be made in a large metal jelly basin and cut into slices when sago is set and cooled.
Serve with extra grated coconut.


Anonymous said...

Your culinary adventures are delightful and delicious. So well written and such beautiful photos. When do you have time to study? Best wishes for 2007.

wheresmymind said...

Wow...those look beautiful

Anonymous said...

those look so delicious! but i think what really blows my mind is that you HAVE mini donut moulds...

Anonymous said...

hi Su Yin...

your pictures look fantastic!!!
would u mind telling me which camera u r using??

thanks very much!!!


Anonymous said...

Those are very cool! Molds always make things more fun.

Su-Yin -DĂ©corateur said...

anonymous: I try VERY hard to make time....haha..its days like these when IM back in Malaysia when its hard to keep blogging...I don't cook at home daily anymore...plus eating out is so lots of fun back home ;)

wheresmymind: aww thanks :) hehe

choc suze: OH WOW !@ Ive missed u! hehe..yea..my mom has a ton of "moulds" she doesnt cook much..but has every piece of kitchenware ever invented LOL

joyce: I use a Canon Pwershot S3IS...its great! I would recommend a nikon for macro shots though..i heard from friends that it has better lenses.

anonymous: Yea...local *kuih* made in moulds help skip the messy "slicing" of sticky kuih into slices too ;)