Kumpulan resep kueh muih

Peanut Butter Crunchies

Top: Peanut Butter Crunchies and Nutty Shortbread Cookies.
Shift together:
300g flour
1 tsp baking powder
1/4 tsp salt
150g margarine
25g butter
125g sugar
1 egg yolk
100g chunky peanut butter
1 tsp vanilla essence
1 egg white — lightly beaten
50g groundnuts — toasted and shelled
25g sesame seeds

Method:
PREHEAT oven at 170° C. Lightly grease baking trays or line with non-stick parchment.
Beat margarine and butter until creamy. Add in sugar and egg yolk. Continue to beat until light. Add in peanut butter and essence. Stir in sifted ingredients gradually to form a firm mixture.
Roll mixture into small balls and place onto baking sheets. Press down with a fork. Brush cookies lightly with egg white. Add a groundnut and sprinkle with sesame seeds. Bake for 15 to 20 minutes or until golden brown. Transfer onto a wire rack to cool

Pineapple Tarts
Pineapple filling (to be made a day earlier)
2 pineapples200g
castor sugar
2cm piece cinnamon stick2
segments of one star anise2
cloves1 tbsp
lemon or lime juice

Pastry dough
340g plain flour
½ tsp salt
1 tbsp
icing sugar
225g butter,
cubed1 egg yolk
25ml iced-cold water
½ tsp vanilla essence
1 beaten egg, for glazing

To make the jam, grate the pineapple coarsely. Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry. Set aside to cool.

Pastry dough
Put sifted flour, salt and sugar in a mixing bowl. Rub in butter until mixture resembles breadcrumbs. Beat in the egg yolk and add ice-cold water and essence. Mix well to form a dough. Place in a plastic bag and chill in the refrigerator for 30 minutes.
Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a tart cutter. Fill each piece of cut-out pastry with pineapple jam filling. Pinch a small neat frill around the edging. Cut thin strips of pastry to form a lattice on top of each tart. Glaze the strips with beaten egg. Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes. Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden. Turn tarts out to cool on a wire rack before storing in air-tight containers


Kuih Bangkit
400g tapioca flour
4 pandan leaves, cut into 5 – 6cm lengths
2 egg yolks
175g castor sugar
150ml thick coconut milk
1 tbsp butter

Pan fry tapioca flour together with the pandan leaves over a medium heat till light and dry, then sift and leave aside to cool thoroughly.
Whisk the egg yolks and sugar until the sugar dissolves. Sift in tapioca flour and mix.
Add thick coconut milk a little at a time. Knead well into a firm dough. Add in the butter and continue to knead until the dough is pliable.
Use a wooden mould to press out desired shapes or roll out dough to a thickness of 3/4cm on a lightly-floured tabletop. Stamp out desired shapes with cookie or kuih bangkit cutters.
Place on a baking tray (lightly floured with tapioca flour). Bake in a preheated oven at 170°C for 20 – 25 minutes or until the kuih bangkit turns dry. Cool before storing.

Cornflake Cookies
110g butter
110g castor sugar
1/2 tsp grated rind of lemon or orange
1/2 tsp vanilla essence
1 egg yolk Sift lightly
125g self-raising flour
1 tbsp corn flour
100g cornflakes, crushed lightly

Cream butter, sugar and essence until the mixture turns light and fluffy. Beat in egg yolk and lemon rind. Fold in sifted flour and mix. Put mixture into the refrigerator to chill for half an hour until it turns slightly firm.
Drop teaspoonfuls of mixture onto the crushed cornflakes. Shape into balls and place on lightly-greased baking trays and bake in preheated oven at 170°C for 20 — 25 minutes or until light golden in colour. Cool on wire racks before storing in airtight containers.