ta pa kuih...or whatever you call it in your languageI wouldn't blame you for not knowing what it is...I wouldn't have recognized it before last summer, when I learned how to make it from my grandmother.
You see, I myself am more used to the deep-fried kind. (you know, the one coated with sesame, that you can find easily at roadside/pasar malam* stalls) I like that one better, but it's too much work so I made the steamed type.
I only made mini-balls...and I had to steam them four by four on a small dish because I didn't have anything bigger to steam it in. It took quite some time because of that...what you see in the photo isn't all I made; I took the photo while one "quartet" (lol) was steaming and I was eating ;P
I couldn't quite figure out what it is...but there was something a little different about the ta pa kuih I made (compared to the ones I ate last summer). I'm still wondering, but in the meantime...
Want some? ;)* pasar malam = night market
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Wow, Wee Pin... i want to try that when you are back to Malaysia! It seems like one kind of kuih... 'no mai chi' in Cantonese. It's made from tepung pulut, is it? Remember to prepare it for me when we meet... ok... :D
ReplyDeleteYup, tepung pulut...so it's called "no mai chi"? I'll have to check whether it's really the same thing! :P
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