Kuih Ketupor

 Remember my plea for Kuih Ketupor recipe that I posted earlier in here? I received one response from Nur68 who generously shared her mum's recipe with me via email. I am so grateful to her and mum for allowing me to share the recipe here with all of you. They are hoping this will also help to promote the local Sarawakian kuih to the other part of the world and also future generation. Nowadays, it is hard to find the traditional kuih being sold to the extent that most young generation have not even heard of it.

This Kuih Ketupor is made of rice and coconut at the bottom layer whilst the top layer is similar to serimuka topping. It is very delicious and I love it so much. Many thanks to Nur68 & mum for such a nice recipe.

By: Roz@HomeKreation
Source: Nur68 (via email)
Measurements have been modified to suit my tin size. See original measurements in BM to fit 10" sq tin.
Translated into English by HomeKreation

BOTTOM LAYER:

1 cup* Rice - soaked 

3 cup* Thin Coconut Milk
120g Grated Coconut
(* I used 200ml cup) 

TOP LAYER:
200ml Coconut Milk
2 Eggs
1/4 tsp Salt
100g Sugar
40g Flour

Purple Color 

METHOD:
1. Blend rice & coconut milk & pour into wok.
Add in coconut & cook until thicken.
Spread into a tin & steam 30min until cooked.

2. Mix all bottom layer ingredients well & pour onto bottom layer.
Steam 30 min until cooked.
Cool completely before slicing.
************************************

BAHASA MALAYSIA VERSION

Kuih Ketupor ialah kuih tradisional Sarawak yang hampir pupus. Ramai anak2 zaman ni yang tak pernah dengar pun nama ni. Resepi adalah sumbangan dari Nur68 & emaknya melalu email. Maceh tak terhingga terutama kerana mengizinkan Along kongsi resepi ni dengan semua, semuga mendapat keberkatan dari Allah atas ilmu yang di kongsi bersama ini. Harapan mereka kuih ni dapat di sebarkan seluas2nya dan tidak terpupus begitu sahaja pada masa jenerasi hadapan.

Kuih ni di perbuat drpd beras & kelapa pada lapisan bawah. Memang unik dan tak pernah jumpa kuih ni di Semenanjung, mungkin siapa2 kat sana tau? Rasa nya sedap ala2 putu dan kombinasi lapisan atas yg manis memang sesuai sangat dgn selera Along & keluarga.

By: AlongRoz@HomeKreation

Source: Nur68 (via email)

Sukatan di ubah suai untuk saiz tin pengukus Along. Saiz asal 10" persegi.

Saiz: 8" Bulat

LAPISAN BAWAH:

1 kong* Beras - rendam sehingga kembang
3 kong* Santan Cair
250g Kelapa Parut (Along guna 120g)
(Nota* kong=tin susu yg buat sukat beras tetapi Along guna cawan penyukat beras yg kecil bersaiz 200ml)

LAPISAN ATAS:
2 gelas omo* Santan Pekat (Along guna 200ml)
3 biji Telur (Along guna 2 biji)
Garam secukup rasa
Gula secukup rasa (Along guna 100g)
¾-1 gelas omo* Tepung Gandum (Along guna 40g)
Pewarna 
(Nota* gelas omo tu bahasa Sarawak, kalau tak faham, ikut jer sukatan metric yg Along kasi tu)

CARA2:

1. Blend beras & santan & tuang ke dlm kuali.

Masukkan kelapa & masak sehingga pekat.

Ratakan ke dlm tin & kukus 30 min sehingga masak.

2. Campur kesemua bahan2 lapisan bawah sehingga sebati.

Tuangkan ke atas lapisan beras tadi & kukus 30 min sehingga masak.

Sejukkan sebelum di potong.