Kuih Peria

Assalam,cakkkk...diam tak diam dah 2 bulan tak mengupdate blog kesayangan kita ni..dari bulan puasa hinggalah sampai raya dah habis ..ish ish..biasalah alasannya..sibuklah, tak ada moodlah..malaslah..semua ada...ok ok..hari ni mood ada baik so cepat2 on computer dan masukkan apa2 yang patut kat draft..sebelum terlupa ..

Baru2 ni kita ada cuba buat kuih peria ni..sebelum ni..memang pernah nampaklah kuih ni dibeberapa blog teman2 yang dah mencuba..,tapi tidak berapa ambil pusing..then satu hari tu..my mum beli kuih ni kat JB..dibawa balik kerumah..tapi beli sikit aje..so makan terkulat2 ler..terus pasang niat nak cuba buat sendiri sebab pernah nampak diblog Faeez..itu pun daun pisang hampir kuning baru project nak bermula...

Alhamdullilah kuih peria ni sedapp sangat ..kenyal2 gitu..kita buat ni tak guna plastik untuk pintalkan dia macam gula2 ..tapi kita manually bentukkannya lonjong2 dan adjust guna tangan part bucu2 kuih tu...perasan kita dah tekan dalam for the lines tu..rupanya  bila dikukus line2 tu tak berapa ketara sangat..so next time kena tekan dalam sikit...pada pemandangan kitalah ya..jarang nampak orang jual kuih peria di Singapura ni...so memang puas hatilah buat sendiri..muai dan berbaloilah..Oh  inti tu kita buat guna inti recipe my mak..so terpulanglah nak guna recipe inti yang mana ya..Terimakasih Faeez for the recipe..kita panjang2kan disini pula untuk buat rujukan dimasa akan datang...
 
Kuih Peria a.k.a. Kuih Perape
Sources:-From BittersweetSpicy
Tried & Tested:-Ayu@curlybabesatisfaction

Ingredients:
250g glutinous rice flour-(Ayu used 310g)
1 tbsp limewater (air kapur)
1/4 tsp salt-(Ayu used 1/2tsp)
175 ml thick coconut milk from 1/2 coconut (I used 240ml.)
50 ml pandan juice
4 drops green colour
filling (recipe below)
coconut milk wash (see below)
banana leaves (cut into rectangles of about 5x2.5 cm)
Method:

1. Combine limewater, salt, pandan juice & colouring & mix well. Pour into the flour. Add in coconut milk & mix thoroughly to form a smooth & soft dough.
2. Take some dough (I weighed 25g.) Spoon a teaspoon of filling onto the dough & seal. Roll the dough gently between palms till round. Then roll it to form an oval. Using the thumb & forefinger, gently pinch the two ends of the oval dough. Then, use  the  blunt edge of a knife & press some lines to create the 'bitter gourd'. Place the kuih on a piece of  banana leaf which has been lightly greased with oil. Brush the top of kuih with some coconut milk wash. 
3. Do the same with the rest of the dough. Steam for about 15 minutes. Then brush the cooked kuih with the coconut milk wash again before serving.

 FILLING
50 ml water
75g gula Melaka (chopped)
15g granulated sugar
100g freshly grated coconut
1 pandan leaf
1/8 tsp salt

Combine water, gula Melaka, granulated sugar into a saucepan & boil the mixture. Strain & pour back into the saucepan. Add in coconut, pandan leaf & salt. Stir until cooked & almost dry. Set aside to cool.

COCONUT MILK WASH
50 ml coconut milk
1/8 tsp salt
     Combine both ingredients in a saucepan & cook over low fire, stirring frequently, until it starts to boil. Set aside to cool.

Makes 20 pieces.
Recipe from Sedap Magazine (October 2014).

Notes & modifications:

Since I used freshly-squeezed coconut milk, I cooked it over medium low fire, stirring frequently, until it starts to boil. I used 125ml thick coconut milk (squeezed without water) & added some water & boiled it to get 240ml. If you are using coconut milk from the box, I don't think you need to cook it. Just mix some with water.(Ayu used coconut milk frm the box)

I had to add more liquid (65 ml more) to the dough because my dough was quite dry. Please adjust the liquid accordingly. The dough should be smooth & moderately soft.

To prepare pandan juice, take a big bunch of pandan leaves (10-20), blend with some water & strain, preferably with a cheese cloth. (Ayu blended some pandan leaves & add 100ml water, just used 50ml only filtered)

 Ayu's Coconut  Filling-(This filling can be used for other usage if cooked in 1 batch..for the above dough I used half of this filling)
 Bahan untuk Inti:-(Coconut filling)
1packet kelapa parut (250g)-(1 packet grated coconut-250g)
160g gula melaka -(160g palm sugar)
11/4 cawan air -(11/4 cup water)
1 helai daun pandan-(1 screwpine leaf)
sedikit garam-(a pinch of salt)
2 sudu besar tepung gandum(diayak sikit)-(2 tbsp plain flour-sieved)

Method:-
Masukkan kelapa parut, daun pandan, garam dan air gula melaka dan didihkan atas api. Bila adunan sudah agak pekat masukkan tepung gandum(tabur2kan sikit supaya tak bergentel). Masak hingga agak pekat tapi jangan sampai kering, lembab2 gitu. Angkat dan sejukkan. Bila dah sejuk buat bulat kecil2.-(Add grated coconut, screwpine leaf, salt and palm sugar syrup and put to boil. When mixture has almost thickens, add in plain flour-sprinkle slightly so as not cuddle. Cook further till slightly thickens but not dry, almost moist. Dish out and set to cool)