Part 3 of the #VanishingHomeRecipes series.
Jump to the recipe:
00:00 Eurasian Putugal – less well-known Eurasian kueh.
02:32 Mrs Cecil’s Sugee Cake – One Eurasian family’s tried and tested way of making it.
05:22 Mdm Milah’s Buginese Saba Banana Kueh (Barongko) – a traditional Bugis kueh.
Part 1: Rice Dumpling, Hakka Noodles, Oyster Omelette & Red Wine Chicken Mee Sua
Part 2: Mushroom Rendang, Blue Ginger Chicken, Nasi Ayam Lebanon https://youtu.be/UPb5dMufkFw
CNA Insider’s series of #VanishingHomeRecipes features the secrets of home cooks from Singapore, Malaysia and Indonesia.
For more, SUBSCRIBE to CNA INSIDER!
https://cna.asia/insideryoutubesub
Below are the ingredients you’d need for each recipe. Watch the video to learn how to make each of these desserts!
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EURASIAN PUTUGAL
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This recipe serves 10 to 12 people.
INGREDIENTS
1 cup (80g) grated coconut
1/4 cup warm water
750g tapioca, drained of water
40g sugar
½ tsp blue colouring, or juice from bunga telang (blue pea flower)
100g fully ripened local banana
Greased banana leaves, or greaseproof paper to line a cake tin (7 inches diameter round pan, 3 inches deep)
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MRS CECIL’S SUGEE CAKE
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This recipe serves 10-12 people.
INGREDIENTS
150g semolina
200g butter
150g sugar
6 egg yolks
3 egg whites
2 tbsp vanilla essence
4 tsp baking powder
80g plain flour
1 tsp salt
40g chopped almonds
2 tablespoons brandy
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BUGINESE SABA BANANA KUEH (BARONGKO)
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This recipe makes about 8 to 10 banana kuehs.
INGREDIENTS
13 ripe saba bananas
4 eggs
60g sugar
1-2 tablespoon of condensed milk
2-3 drops of vanilla essence
2 cups of coconut milk
13 8×6-inch young banana leaves
13 2×3-inch young banana leaves
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