Kuih Getas Recipe by Izzy
Cooking Instructions Thirty minutes 1 Kuih Part 2 Kuih part 1. Mix glutinous rice flour, all-purpose flour, salt, and grated coconut in a large bowl. 2. Gradually add water while kneading until the dough is soft and doesn’t stick to your hands. 3. Shape the dough into round or oval shapes according to the desired size. I made 14 balls. 4. Heat oil in a pan and fry the kuih until golden brown. 5. Remove and drain the oil. 3 Coating Part 1. In a clean pan, add sugar and water. 2. Cook over medium heat until the sugar dissolves and becomes bubbly. 3. Add the fried kuih and stir well until they are coated with sugar. 4. Stir the sugar mixture until it forms a sand-like texture. 5. Turn off the heat and transfer to bowl. Enjoy! 1 Kuih Part 1 Kuih Part 2 Kuih part 1. Mix glutinous rice flour, all-purpose flour, salt, and grated coconut in a large bowl. 2. Gradually add water while kneading until the dough is soft and doesn’t stick to your hands. 3. Shape the dough into round or oval shapes according to the desired size. I made 14 balls. 4. Heat oil in a pan and fry the kuih until golden brown. 5. Remove and drain the oil. 2 Kuih part 1. Mix glutinous rice flour, all-purpose flour, salt, and grated coconut in a large bowl. 2. Gradually add water while kneading until the dough is soft and doesn’t stick to your hands. 3. Shape the dough into round or oval shapes according to the desired size. I made 14 balls. 4. Heat oil in a pan and fry the kuih until golden brown. 5. Remove and drain the oil. 3 Coating Part 1. In a clean pan, add sugar and water. 2. Cook over medium heat until the sugar dissolves and becomes bubbly. 3. Add the fried kuih and stir well until they are coated with sugar. 4. Stir the sugar mixture until it forms a sand-like texture. 5. Turn off the heat and transfer to bowl. Enjoy! 3 Coating Part 1. In a clean pan, add sugar and water. 2. Cook over medium heat until the sugar dissolves and becomes bubbly. 3. Add the fried kuih and stir well until they are coated with sugar. 4. Stir the sugar mixture until it forms a sand-like texture. 5. Turn off the heat and transfer to bowl. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Carbonara buldak with tteokbokki Spicy gochujang tteokbokki Shepherds pie Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Crockpot Corned Beef and cabbage Carbonara buldak with tteokbokki Spicy gochujang tteokbokki Shepherds pie Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Crockpot Corned Beef and cabbage Sattu Drink (Summer Special) Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Sabja seeds(basil seeds) drinks Homemade Jaljeera and Masala Soda Cool cucumber chaas Jeera pudina Sharbat Fennel Seeds Sharbat Melon orange summer sip Lentil, butternut, red cabbage, beet and parsley salad (perfect for fall/winter) French fries (raw banana) Sattu Drink (Summer Special) Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Sabja seeds(basil seeds) drinks Homemade Jaljeera and Masala Soda Cool cucumber chaas Jeera pudina Sharbat Fennel Seeds Sharbat Melon orange summer sip Lentil, butternut, red cabbage, beet and parsley salad (perfect for fall/winter) French fries (raw banana)