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.

Steamed Layered Yam Kuih (Talam Lapis Keladi)

 

I was just just too tired & didn't manage to update the blog yesterday and hence by the time you see this entry, all the kuih has long gone....LOL.

I made the kuih for yesterday's breakfast and also to clear the yams that I bought from Niah the other day. Such a lovely kuih shared by Bdaria - not just pretty but tastes nice too. Each layer is made from different flour produces three different delicate layers and taste.

 

By: Roz@HomeKreation

Source: Bdaria

English translation by HomeKreation

I halved the original recipe to fit my tin size & for small family

Size: 8" round
BOTTOM LAYER:
80g Rice Flour
40g Sugar
1/4 tsp Salt
400ml Coconut Milk
150g Yam - cubed & steamed 
Purple + Pink Color

METHOD:
1. Mix flour & coconut milk & strain into a pot.
Add in sugar, salt & color and heat up above a small fire.
2. Add in steamed yam & pour into a greased steamer tin & steam 30 min.
3. Scratch surface before pouring the next layer.

MIDDLE LAYER:
25g Plain Flour
55g Sugar
1/4 tsp Salt
1 Egg
200ml Coconut Milk
Pink Color

METHOD:
1. Mix flour, egg & coconut milk & strain into a pot.
Add in sugar, salt & color and heat up above a small fire.
2. Pour into the first layer & steam 30 min.
3. Scratch surface before pouring the next layer.

TOP LAYER:
25g Custard Flour
50g Sugar
A pinch of Salt
1 Egg
200ml Coconut Milk

METHOD:
1. Mix flour, egg & coconut milk & strain into a pot.
Add in sugar, salt and heat up above a small fire.
2. Pour into the second layer & steam 30 min.
3. Scratch surface before pouring the next layer.
4. Cool kuih completely before slicing to serve.
**********************************************

BAHASA MALAYSIA VERSION
Kuih Lapis Talam Keladi ni ada tiga lapis yg di perbuat drpd tiga jenis tepung yg berlainan. Bukan sahaja cantik di pandang tapi tekstur yang lembut dan kombinasi dgn keladi mmg sedap sangat. Rugi kalau tak cuba ni. Terima-kasih & minta halal resepi drpd Bdaria yg bermurah-hati berkongsi.

By: AlongRoz@HomeKreation

Source: Bdaria

Along buat separuh drpd resepi asal & di taip semula untuk mudah rujuk

Saiz: 8" bulat

LAPISAN BAWAH:

80g Tepung Beras

40g Gula

1/4 st Garam

400ml Santan

150g Keladi - potong kecil & kukus/rebus

Pewarna Ungu + Pink

CARA2:

1. Campurkan tepung & santan sehingga sebati & tapis ke dlm periuk.

Masukkan gula, garam & pewarna & masak sehingga naik wap.

2. Masukkan keladi & tuangkan ke dlm tin yg di minyakkan.

Kukus 30 min.

3. Cakar permukaan sebelum di tuangkan lapisan seterus nya.

LAPISAN TENGAH:

25g Tepung Gandum

55g Gula

1/4 st Garam

1 bj Telur

200ml Santan

Pewarna Pink

CARA2:

1. Campurkan tepung, telur & santan sehingga sebati & tapis ke dlm periuk.

Masukkan gula, garam & pewarna & masak sehingga naik wap.

2. Tuangkan ke atas lapisan pertama tadi & kukus 30 min.

3. Cakar permukaan sebelum di tuangkan lapisan seterus nya.

LAPISAN ATAS:
25g Tepung Kastad
50g Gula
Secubit Garam
1 bj Telur
200ml Santan

CARA2:

1. Campurkan tepung, telur & santan sehingga sebati & tapis ke dlm periuk.

Masukkan gula, garam dan masak sehingga naik wap.

2. Tuangkan ke atas lapisan pertama tadi & kukus 30 min.

3. Sejukkan kuih sebelum di potong utk di hidangkan.

Crispy Fritter Batter (Tepung Goreng Rangup)

I bought some yams at the road side when returning from Niah several days ago. It was very very cheap compared to Miri's price. Four yams were sold for only RM2 & I bought 8 yams for RM4. In Miri one yam can easily cost more than RM4..... LOL... so happy! I made yam fritters besides baked Cheesy Penne for breakfast on Sunday for AlongRiz & his friends.

By: Roz@HomeKreation
Adapted from: Tun Telani / original by HaSue

I was so lazy to search for the recipe before I made it but only remember that the recipe uses plain flour & margarine & hence simply did it. So here is my version. Refer to the link for the original recipe.

INGREDIENTS:
2 tbsp Margarine
6 tbsp Plain Flour*
1/4 tsp Salt* (* mixed) 
Water

METHOD:
1. Rub margarine into flour using fork until resemble bread crumbs.
2. Add in water gradually until the required consistency ( not too thin but runny).
3. Dip yam/banana/sweet potato/etcs into the batter & deep fry in pre-heated oil until golden & crispy.
4. Toss excess oil & serve hot.
*********************************

BAHASA MALAYSIA VERSION

Resepi yang sangat rangup walaupun menggunakan tepung gandum. Cubalah, memang tak menyesal....

By: AlongRoz@HomeKreation

Idea drpd: Tun Telani / resepi asal oleh HaSue

Along tak ikut resepi asal sebab malas nak menggodek komputer tapi Along teringat respi HaSue ni menggunakan tepung gandum & majerin. So Along hentam2 sendiri. Resepi kat bawah ni ikut sukatan Along sendiri. Apa2 pun maceh pada HaSue & Tun kasi idea ni. Sila ke link untuk resepi asal..

BAHAN2:

2 sb Majerin

6 sb Tepung Gandum*

1/4 st Garam* (* campur) 

Air

CARA2:

1. Majerin di campurkan ke dlm tepung menggunakan garfu sehingga menjadi spt serbuk roti.

2. Campurkan air sedikit2 sehingga menghasilkan satu bancuhan pekat.

3. Celupkan keladi/pisang/keledek/dll & goreng dgn minyak dalam yg telah di panaskan sehingga masak & garing.

4. Angkat & toskan minyak.

Kuih Som Som

 I made this few days ago as dessert for breaking off fast. This is different version than the one my Emak used to make. Her Som Som is made purely with rice flour and served with fragrant rose syrup whilst this version using Hoen Kwee flour and served with palm sugar syrup. Both are nice but I think I prefer my Emak'
s version. Will share herewith if I make one day.

By: Roz@HomeKreation
Source: RinnChan
(English translation by HomeKreation
Makes about 14 small cups
INGREDIENTS:
100g Rice Flour
30g Hoen Kwee Flour
1 tsp Salt
1 litre Coconut Milk

METHOD:
1. Mix all until smooth.
Cook above small fire until thicken, bubbling & shiny.
2. Scoop into small cups.
Cool & chill.
3. Serve with Gula Melaka syrup.


GULA MELAKA SYRUP (my own recipe):
1/4 cup Gula Melaka
1/4 cup Sugar
1/2 cup Water
1 Pandan Leaf
- boil until dissolved.
- Cool before used.
****************************

BAHASA MALAYSIA VERSION

Dah lama simpan resepi ni baru ni dapat mencuba. Buat untuk berbuka puasa beberapa hari lalu.

By: AlongRoz@HomeKreation

Source: RinnChan

(Resepi di taip semula untuk mudah rujuk)
Bilangan: Along dapat 14 biji acuan kecil spt dlm gambar di atas

BAHAN2
100g Tepung Beras
30g Tepung Hoen Kwee (atau Tpg Pulut)
1 st Garam
1 liter Santan

CARA2:
1. Satukan kesemua bahans di dalam periuk sehingga sebati.
Masak atas api sederhana sehingga likat, menggelegak dan berkilat.
2. Sudukan ke dlm bekas2 kecil.
Sejukkan di suhu bilik & dlm peti sejuk.
3. Hidangkan dgn sirap gula melaka.

SIRAP GULA MELAKA (resepi Along sendiri)
1/4 cwn Gula Melaka 
1/4 cwn Gula
1/2 cwn Air
1 helai Daun Pandan
- Satukan & masak sehingga gula hancur.
- Sejukkan sebelum di gunakan

Glutinous Rice with Serunding (Pulut Kukus & Serunding)

 I made steamed glutinous rice, imitating the colour of Bunga Telang (edible blue flowers) to compliment the serunding I posted yesterday here.

I'm sharing the recipe herewith, just in case anyone interested to know how to make steamed glutinous rice.

By: Roz@HomeKreation
INGREDIENTS:
2 cups Glutinous Rice - soaked for 2-3 hours 
1 cup Thick Coconut Milk*
1 tsp Salt* (* mixed) 
Diluted Blue coloring

METHOD:
1. Steam glutinous rice for 15 minutes.
2. Mix with coconut milk & steam another 10 minutes.
3. Drip blue color unevenly & stir to spread the color.
4. Shape the cooked glutinous rice while still hot (I used sushi roll mould).
*********************************************

BAHASA MALAYSIA VERSION
Buat pulut kukus berbitik biru (macam warna bunga telang) untuk di hidangkan dgn serunding yg Along post kelmarin di sini.

By: AlongRoz@HomeKreation

BAHAN2:

2 cwn Beras Pulut - rendam 2-3 jam

1 cwn Santan Pekat*

1 st Garam* (* campur) 

Pewarna Biru yg di cairkan

CARA2:

1. Kukus beras pulut selama 15 minit.

2. Gaul pulut dgn santan & kukus lagi selama 10min.

3. Titiskan pewarna biru secara rambang & gaul.

4. Bentukkan sewaktu pulut masih panas (Along guna acuan sushi).

This one is rolled with serunding all over.

Lompat Tikam Sagu

 I made this couple of weeks ago for gathering with friends but only now have the time to post it. Recipe is my creation based on own imagination and am please with the outcome. Everyone said it is nice.

By: Roz@HomeKreation
Source: Own
Makes 9"x12" casserole
INGREDIENTS:
+/- 400g Sago
Red Coloring 

Top Layer:
160g Rice Flour
200ml packet Coconut Milk
800ml Water
1 tbsp Pandan Paste
1 tsp Edible Lime Liquid
1/2 tsp Salt 

Sauce:
200ml packet Coconut Milk
250ml Fresh Milk
1/4 tsp Salt
5 tbsp Palm Sugar
3 tbsp Sugar
Pandan Leaf

METHOD:
1. Soak sago with water & red coloring for about 10 min.
Place in container and add some water just enough to cover the sago (I did not measure but roughly about 3/4-1 cup).
Steam for 20 minutes.

2. Mix all top layer ingredients until smooth.
Stir above low heat until slightly thicken.
Pour on top of sago layer & steam 20 min.
Cool and chill.

3. To prepare santan sauce, mix coconut milk, fresh milk & salt.
Heat up but not boiled. Cool.

4. To prepare palm sugar syrup, mix palm sugar, white sugar and some water to obtain thick consistency.
Add pandan leaf & cook above medium heat. Cool.

5. To serve, slice Lompat Tikam and pour coconut milk sauce and palm sugar syrup.
**********************************************

BAHASA MALAYSIA VERSION

Cubalah Lompat Tikam Sagu rekaan Along ni (belum nampak org lain buat Lompat Tikam Sagu). Amat sedap & menyejukkan tekak....

By: AlongRoz@HomeKreation

Sumber: AlongRoz

Saiz 9"x12" casserole

BAHAN2:

+/- 400g Sagu

Pewarna Merah

Lapisan Atas:

160g Tepung Beras

200ml peket Santan

800ml Air

1 sb Pes Pandan

1 st Air Kapur

1/2 st Garam

Kuah:

200ml peket Santan

250ml Susu Cair Segar

1/4 tsp Garam

5 tbsp Gula Merah

3 tbsp Gula

Daun Pandan

CARA2:

1. Rendam sagu dgn air & pewarna merah sehingga kembang lebih kurang 10 min.

Letakkan ke dlm bekas casserole & masukkan air secukup nya sehingga sagu terendam (Along lupa nak sukat air tapi agak2 dlm 3/4-1 cwn).

Kukus 20 min.

2. Campurkan kesemua bhn2 lapisan atas sehingga sebati.

Kacau atas api perlahan sehingga pekat sedikit.

Tuangkan ke atas lapisan sagu & kukus 20 min.

Sejukkan di suhu bilik & kemudian dlm peti sejuk.

3. Masak santan, susu & garam sehingga mendidih (jgn menggelegak).

Sejukkan.

4. Masak gula merah, gula putih, sedikit air (agak pekat) & daun pandan.

Sejukkan.

5. Hidangkan Lompat Tikam dgn kuah santan & sirap gula merah.

...........Selamat mencuba

Kuih Ketupor

I never eaten or heard the name of this kuih until today. We had a farewell party in the office for Pat's early retirement. Many delicious food and kuih were served from the local catering. This Kuih Ketupor was one of the specialties from local Sarawak. It is soooo delicous that I requested 3 pieces to bring home so that I can take photo and share with all of you out there.

The top layer is sweet, very creamy & soft just like the typical kuih talam. The special part is the bottom layer which is unsweetened, coarse texture, crumbly and taste like Putu Bamboo or kuih putu. Something I have not eaten before and a very special combination. I'm hoping that someone who read this will share the recipe with me one day.

Chili Coated Spring Rolls (Popiah Goreng Bercili)

 My hubby and two boys have been encouraging me to recontinue my blog after my recent announcement. Although I think I made the right decision to quit, the truth is I missed it so much.Updating the blog is time consuming which taking so much of my limited leisure and I felt it is time for me doing something else and more valuable in life (although I still do cooking/baking daily for the family). Thanks for those who expressed support and also suggestion in here, via email and in persons. I'm surprise how much this blog is valued and hence the reason for me to come back.

 Here is sharing what I made for breakfast during my break. English translation to be updated upon request.

BAHASA MALAYSIA VERSION

By: Roz@HomeKreation
Adopted from: Kak Hanieliza
BAHAN2: 
1 ulas Bwg Putih - cincang 
1 tangkai Cili Merah - hiris halus 
1 labu Bwg Besar - racik 
200g Udang - cincang (Along ganti dgn 50g udg kering) 
1 btg kecil Carrot - sagat/potong halus 
1 cwn Kobis - racik halus 
5 btg Kacang Panjang - potong halus 
1 sb Minyak
Garam
Kulit Popiah 8.5" square

CARA2:
1. Panaskan minyak dan tumiskan bawang putih, cili dan bawang besar sehingga wangi.
Masukkan udang dan carrot, kobis, kacang dan garam.
Kacau rata & masak sebentar sahaja.
Angkat & sejukkan.

2. Gulung 1 sb inti dgn kulit popiah  & gamkan dengan perekat tepung.
Buat sehingga habis.

3. Goreng popiah di dalam minyak yg banyak dan sederhana panas sehingga kuning.
Toskan minyak & angkat.


SIRA CILI:
1 ulas Bwg Putih - tumbuk
2 sb Cili Mesin
2 sb Cili Sos
1/2 sb Cuka
1 sb Gula
Garam
Bijan yg di sangai

CARA2:
Panaskan 1 sb minyak & tumis bwg putih, cili sehingga wangi.
Masukkan bhn2 yg lain & kacau sehingga pekat.
Masukkan popiah goreng & gaul rata.
Angkat & di hidangkan segera.

Talam Ca-Ca

 Finally made this after thinking about it for so long.... nice kuih with top layer flavored with rose essence and Ca-Ca bits at the bottom - whole family like it and also brought some to office for breakfast.

By: Roz@HomeKreaton
Source: Adapted from Talam Sekoteng from KR_Ita Rohaya (Orig by Chef Asma)
Modified as Talam CaCa and halved the portion to fit the smaller size as below
Size: 8" round

LAPISAN BAWAH:
50gm Ca Ca bits (rebus dahulu dan toskan)
90g Tepung Beras
125ml Santan Pekat
225ml Air
1/2 tbsp Tepung Hoen Kwe(putih)
60g Gula
1/2 tsp Garam

CARA2:
1.Campurkan semua bahan kecuali CaCa bits, gaul sebati dan tapis ke dlm periuk.
2. Masak sehingga naik wap, masukkan CaCa bits dan gaul rata.
3.Tuang ke dalam loyang dan kukus selama 25 minit.
4.Cakar dgn garpu apabila dah masak supaya lapisan atas tidak lekang.

LAPISAN ATAS:
75g Tepung Gandum
125g Gula
1 1/2 biji Telur
125ml Santan pekat
250ml Air
1/4 tsp Garam
1/2 tsp perisa rose

CARA:
1. Campur semua bahan, gaul sebati & tapis ke dalam periuk.
2. Masak hingga naik wap dan tuang ke atas lapisan bawah.
3. Kukus selama 30 minit.
4. Tunggu hingga betul2 sejuk baru di potong dgn pisau plastic.

 

Limbang Wajik

 A specialty from Limbang shared by my best friend Q. It is made from special glutinous rice that very rare and very pricey (about RM90 per kg) due to very small scale organic production. The grains are so small like 20% size of the normal glutinous rice grain. The kuih is wrapped in Nyirik leaf and the aroma is so nice. Thanks Q for sharing such a lovely kuih. Liana and the whole family like it so much.

 Wrapped in a tiny size....

Baked Sugee Kuih (Bingka Suji)

 I love this, I love this.....! It tastes so nice, moderately sweet and perfect texture which is not too hard neither too soft. The top was browned under a grill for extra fragrant.

Sorry, for late update. Here is the recipe.

By: Roz@HomeKreation
Source: Jo's Deli Bakery (slightly modified)
Makes 8" round
INGREDIENTS:
3 Egg
110g Sugar
160g Sugee
250ml concentrated Coconut Milk
1 tsp Pandan Paste
1/4tsp Salt
435ml Water
90g Butter
30g Plain Flour

METHOD:
1. Beat eggs & sugar until sugar is dissolved.
Transfer into a saucepan & mix in sugee, coconut milk, pandan paste, salt & water.

2. Cook over medium heat until thicken like porridge consistency.
Remove from heat & add in butter & flour.

3. Pour into a greased tin & bake in preheated oven 190C for an hour.
Use grill for the last 5 minutes for extra brown top.

4. Cool completely before slicing.
*******************************************

BAHASA MALAYSIA VERSION

Resepi yang sangat bagus menghasilkan kuih yang sedap. lembut & wangi.

By: AlongRoz@HomeKreation

Source: Jo's Deli Bakery (ubahsuai sedikit)

Saiz 8" bulat

BAHAN2:

3 bj Telur
110g Gula Pasir
160g Suji
250ml Santan Pekat
1 tsp Pandan Paste
1/4tsp Garam
435ml Air
90g Butter

30g Tepung Gandum

CARA2:

1. Pukul telur & gula sehingga gula hancur.

Masukkan ke dlm periuk & campurkan suji, santan, pandan paste, garam & air.

2. Masak dgn api sederhana sehingga pekat spt bubur.

Tutup api & camourkan butter & tepung sehingga sebati.

3. Tuangkan ke dlm tin yg di minyakkan & bakar 190C selama sejam.

Gunakan function "grill" utk 5 min terakhir untuk extra garing.

4. Sejukkan sebelum di potong.

Tapioca Rings coated with Black Sugar (Keria Ubikayu Sira Gula Hitam)

 I made this kuih again and for a different flavour, I used palm sugar for the coating and the outcome was awesome. Compared to the white sugar coating, this one is less sweet and not too crunchy. My two sons complaint that they didn't have enough.... I had more than 5 pieces myself....hehe.

Refer here for the recipe but replace the coating with 3/4 palm sugar & 1/4 white sugar.

Kelupis

 Just to share this kuih for those who never heard/see it before. It is Sarawak traditional way of cooking and then wrapping glutinous rice with "Daun Nyirik"and normally served during special occasions like Hari Raya, etcs. This one is made by my friend's mother. She brought few pieces for breakfast with the office gang and I brought home two pieces. My husband ate one of it & only one left for posing here.

There are two types, with and without filling. The plain ones are served with curry/rendang and served during special occasions.

Savoury Bread Pudding (Bingka Roti Lapis Ayam)

 

I have a lot of leftover bread and  kids wanted their favourite Apple Bread Pudding whilst I was thinking about something savoury. This time the mommy made the choice...hahaha.

By: Roz@HomeKreation
Makes 8" square
INGREDIENTS:
Leftover Bread (it was from 2 loaf of bread after making fried ice cream & pocket bread)
1 1/2 packet Fresh Milk (250ml packet)
3 large Eggs
Salt & Pepper
Slice Cheese
FILLING:
1 Chicken Breast - chopped 
1 Potato - cut to tiny cube 
1/2 Carrot - coarsely grated 
1 tsp Black Pepper*
1 tsp Fennel Seeds*
1" Ginger*
3 Shallots* (* pounded) 
2 tbsp Curry Powder
1 Big Onion**
Coriander Leaves** (** chopped) 
Salt

METHOD:
1. Lighltly beat milk, egg, salt & pepper.
Add in enough bread to soak in.
Leave for 10-15 minutes & stir well to form fine mixture.
(see photo below for the right texture)

2. Heat up few tbsp oil & stir fry the pounded ingredients until fragrant.
Add in curry powder & chopped chicken meat, potato, carrot & salt.
Add in little water to avoid from sticking to pot.
Cover until cooked.
Add in big onion & coriander leaves. Off fire.

3. Line tin with aluminium foil & grease.
Spread 1/3 of bread mixture & sprinkle 1/3 of chicken filling.
Arrange cheese slices on top.
Repeat until the last layer ending with chicken filling  & cheese slices on top.
Bake for 45 mintes 180C using bottom heat only.

I did not weight the bread when I made this as I was rushing between preparing dinner and this at the same time. Anyway, I managed to snap the photo below for a guide - which shows the texture of the mixture:

BAHASA MALAYSIA VESRION

Letih sangat ler malam ni, nanti Along update kendian kalau ada yang nakkan resepi dlm BM. Good nite!

ok, here I come again (Sabtu 12hb Mac): Along bangun subuh2 ni nak update....

Saiz 8" persegi

BAHAN2:

Roti lebihan (rasa2 nya seberat 1 bungkus) 

1 1/2 peket Susu Segar (peket 250ml)

3 biji Telur (saiz besar)

GAram & Lada Hitam Serbuk

Kepingan Cheese

INTI:

1 ketul Dada Ayam - cincang

1 biji Kentang - potong kiub kecil

1/2 Karot - sagat kasar

1 st Serbuk Lada*

1 st Jintan Manis*

1" Halia*

3 ulas Bwg Merah* (* pounded) 

2 sb Serbuk Kari

1 biji Bwg Besar**

Daun Ketumbar** (** hiris kecil) 

Garam

CARA2:

1. Pukul sedikit susu, telur, garam & lada.

Masukkan roti secukup nya.

Biarkan 10-15 minit & ramas.

(Lihat foto kat atas untuk panduan tekstur)

2. Panaskan sedikit minyak & tumis bhn tumbuk sehingga wangi.

Masukkan serbuk kari, ayam, kentang, karot & garam.

Masukkan sedikit air supaya tak hangit.

Tutup sehingga masak & kentang lembut.

Masukkan bwg besar & daun ketumbar. Tutup api.

3. Lapik tin dgn kertas aluminium & sapu mentega.

Ratakan 1/3 bancuhan roti & tabur 1/3 inti ayam.

Susun kepingan cheese.

Ulang sehingga habis di akhiri dgn inti ayam & cheese.

Bakar 45 minit 180C dgn suhu bawah sahaja.

Apam Labu (Steamed Pumpkin Kuih)

Finally I get to join the Apam Labu club.....haha. My dear friend Norj gave me a portion of pumpkin that she has just bought when I bumped into her in the office corridor. Sorry Norj, I didn't manage to share any of this lovely kuih with you - it was so good that they are gone in no time, even Liana loved it so much. The apam is so soft, very fragrant and tasty that one piece is definitely not enough. My only frustration that it didn't blossom like others' who tried earlier.

By: Roz@HomeKreation
Source (TQ so much....!) : Ummi

INGRED A:

3 tbs Flour

2 tsp Instant Yeast

1 tsp Caster Sugar

3 tbs Warm Water

INGRED B:

240g Steamed Pumpkin

150g Sugar

1 Egg

150ml Thick Coconut Milk

INGRED C:(ayak bersama)

200g Flour

1 tsp Double Action Baking Powder

METHOD:

1. Mix ingred A well & leave it to ferment for 5 - 10 minutes.

2. Blend all ingred B & place in a bowl.

Add in ingred C & mix well.

Add in ingred A & mix well.

Leave it to rest in a covered container for 1 hour.

3. Steamed in greased cups for 20 minutes above big fire.

4. Serve with steamed grated coconut + salt (I skipped as I like it as is).
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BAHASA MALAYSIA VERSION

Apam yang sangat lembut, wangi dan sedaaaap!!

BAHAN A:

3 sudu mkn Tepung Gandum

2 st Yis Segera

1 st Gula Kastor

3 sudu mkn Air Suam

Bahan B:

240g Labu (dikukus/rebus)

150g Gula

1 biji Telur

150ml Santan Pekat

Bahan C (ayak bersama):

200g Tepung Gandum

1 st Double Action Baking Powder

CARA2:

1. Campurkan bahan2 A dan kacau hingga sebati.

Kemudian biarkan adunan selama 5 - 10 minit.

2. Kisar semua bahan2 B dan tuangkan ke dalam mangkuk adunan.

Masukkan bahan C dan kacau rata.

Masukkan pula adunan A & kacau hingga sebati. 

Biarkan adunan sehingga 1 jam di dlm bekas bertutup.

3. Panaskan kukusan dan kukus adunan dlm acuan2 kecil yang telah disapu dengan sedikit minyak selama 20 minit, dgn api besar.

4. Hidangkan bersama kelapa parut yang digaul dengan sedikit garam dan kukus kelapa sebentar agar kelapa tidak mudah basi (Along tak bubuh kelapa sbb dah cukup sedap).