Nyonya Kuih Genggang


    Kuih genggang is easy and cheap to do, and also delicious to eat. Its texture is sticky and gooey. It is a favorite tea time treat for many. Kids enjoy eating it by peeling off a layer by a layer. It is made by steaming it a layer by a layer also but it doesn't take very long to complete. It is best eaten on the same day that it's made as it can't keep for very long.


    Melaka, Malaysia
    1 person made this


    • 180 g rice flour
    • 550 ml water
    • 180 g sugar
    • 2 screwpine (pandan) leaves, knotted
    • 250 ml thick coconut milk
    • 1/8 tsp salt
    • 1-2 drops red/pink coloring


    1. Mix the rice flour with 200ml of water together and leave aside for 1 hour.
    2. Boil 350ml of water with the sugar and pandan leaves together and leave the sugar syrup to cool.
    3. Add the coconut milk, salt and sugar syrup into the rice flour mixture after 1 hour. Stir well and divide the portion equally into 2. Color one of it with 1-2 drops red/pink coloring.
    4. Heat up an 8 inch round pan in a steamer setting. Grease it lightly with cooking oil first. Pour half cup of the white batter, cover the steamer with lid and steam for 5 mins or until the layer is cooked.
    5. Do the same with the next batch of 1/2 cup red/pink batter. For the final top layer, you can add more red/pink coloring to distinguish it or for presentation sake. Leave to cool completely before cutting into diamond shape.


    Note: make sure to give the batter a really good stir each time before taking 1/2 cup to pour for steaming

    See it on my blog

    Check out this recipe from Petite Nyonya's blog

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    this for how many portion??  -  12 Jun 2013