For those who know me well, they should know, I had been crazily busy at work, the errand at home and I barely have my own time to sit down and write. But well, I have to find time.
This kuih is easy. Really easy. Cooking time is short. Ingredient is easily available too. Stress free!
When I decided to make this, I did plan to make Kuih Lepat Liat at the same time. But time doesn't allow me to. So, I just managed to do this. This is like dodol, but baked version.
When I ask Max to choose between Kuih Lepat Liat and Kuih Gedung Cak, he chosen this. He said that this kuih should taste nicer because it has crust at the edge. Well, I didn't wanna argue, because I never taste both of them before. So, let's do it!
Ingredient (Makes 10 to 12 pcs)
(Source : Memori Kedah and WendyinKK)
For the filling
- 120g Glutinous Rice Flour
- 200g Grated Coconut Flesh
- ½ tsp Salt
- 100g Dark Brown Sugar (Gula Merah or Jaggery Sugar)
- 60g Sugar (Reduce to 55 or 50 if you prefer less sweet)
- 160g Water
- 1 Pandan Leaf, tied into knot (Optional)
For the wrap
- 12pcs of 5 x 8 inch Banana Leaf pieces.
- Toothpicks or Staplers
- Oil for Greasing
- In a saucepan, add water, sugar, dark brown sugar and pandan leaf in. Under medium heat, bring to a boil. Once it is boiled, off heat, stir until the sugar melted. Leave it there and let it cool until warm to touch.
- Wilt the banana leaves by either steam them, blanch them or over open fire. I prefer open fire of course. Don't ask me why. My mother always use this method. It's influential preference.
- Preheat oven to 200 degree, fan ON.
- In a big mixing bowl, mix glutinous rice, grated coconut flesh and salt together.
- Strain and pour the warm syrup into the coconut mixture, stir until well combined.
- Use a brush and lightly grease banana leaf, add 1 heaped tablespoon of the coconut mixture into leaf.
- Wrap it up, secure ends with toothpicks or staple. I used staple. Easier.
- Repeat step 7 until the mixture is used up.
- Bake for 15 minutes. Leave it cool abit before serve.
Step 5 - Pour syrup into the coconut mixture, stir till combined. Easy!
Basically, this is just mix, wrap and bake!
According to Memori Kedah, the recipe ask for Nipah Leaves. But living in Singapore, you won't get it. So, I leave it to fate. As what WendyinKK did, use banana leaves instead loh.
Look at my wrapping method... I staple it, and then, I bend the edge beneath when I bake. This is to prevent excess liquid leakage (if any), and you won't have burnt edges. But you could just ignore this part. Traditionally, you don't have to bend the edge. Burnt edges is fine too. Depends on individual :)
Now this is it! Kuih Gedung Cak!
This kuih might not looks good by it's appearance, but definitely nice to eat! It's chewy, taste simple. When you chew on it, you could also chew the sweetness of the grated coconut flesh. The crust at the edge is the part where I like it the most! :D
Crusty outside, chewy inside. And if you were to replicate this, I would suggest you to eat them fresh! Don't keep it too long. Just eat it while it's warm. If you eat it cold, then, the chewy texture might be different :)
Do check out my 1st submission for MFF Kedah Perlis Month is Daging Masak Asam that I'd posted early this month too!