Kuel bakol three ways

Serves 8 Prep time 30 minutes
Cook time 25 minutes

steamed with coconut
¹⁄³ kueh bakol cut into bite-sized rectangles
1 banana leaf
1 tsp vegetable oil
pinch of salt
200g grated coconut

• Clean the banana leaf with a wet cloth and spread 1 tsp of oil to prevent the kueh bakol from sticking. Lay the kueh bakol on the leaf, 1cm apart and steam for 10 minutes.
• Add salt to the grated coconut, then roll the kueh bakol in the mixture and serve.

wrapped in popiah skin
2 tsp water
1 tsp corn starch
¹⁄³ kueh bakol cut into finger-length strips
16 ready-made popiah skins
vegetable oil, for frying

• Add water to the corn starch to make a glue.
• Place a piece of kueh bakol onto a popiah skin and wrap it into a rectangular piece, making sure to tuck in the sides.
• Use the corn starch mixture to seal the tips.
• Heat the oil in a pan and when hot, fry the pieces till golden brown. Serve warm.

stuffed in glutinous rice balls
¹⁄³ kueh bakol cut into cubes
1 coconut, grated
pinch of salt
250g glutinous rice flour
2 cups water
1 drop red colouring

• Add salt to the grated coconut and set aside.
• Mix the glutinous rice flour with water until it forms a dough. Add the red colouring and knead to form an evenly pink dough.
• Pinch dough and shape into a small ball. Make a hole in the centre and add the kueh bakol cube. Mould the dough to cover and reshape into a ball.
• When all the balls have been made, put a pot of water to boil. Add the glutinous rice balls. They
are ready when they start to float. Take them out and roll on grated coconut before serving.

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