Kuih Bom

Growing up, kuih bom is one of my favorite kuih. This kuih can be served for breakfast or for an afternoon snack. It goes well with a cup of milk, hot tea or hot coffee. This kuih has been improvised over the years and many recipes are created for the chewy and flavorful kuih bom. This morning, I decided to cook a simple and authentic my mom’s way of cooking this kuih.

Ingredients:
2 cups glutinous rice flour
½ cup all purpose flour
1 ½ cups water
2 tablespoons sugar
½ teaspoon salt
Sesame seeds
Olive oil to fry

Ingredients for the filling:
2 cups unsweetened coconut flakes
1 cup brown sugar
1 pandanus leaf
1 cup water

Cook the coconut filling by combining all the ingredients until coconut flakes soften. Remove the pandan leaf.
Set aside to cool.

For the dough, add flour, sugar and salt.
Then add water little by little until dough is formed.
Take a piece of the dough. Flatten it with your hand.
Set a small amount of filling in the center and fold.
Cover the dough with sesame seeds.
Set aside.
Continue making the kuih bom with the rest of the dough and filling.
Heat olive oil at 400 degree F.
Fry the kuih bom until golden brown.


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