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Kuih Qasidah, A Savoury Dish From Terengganu.

Kuih kasidah, sometimes pronounced qasidah or hasidah, is a rather unusual cake. Although simple basic ingredients are used, its sweet base is topped with fried shallots, making it a savoury dish. There are many variations of kasidah, ranging from that in the northern state of Perlis to the east coast state of Terengganu to the far south of Johor. This particular recipe comes from Terengganu.
In this episode, Datin Adek’s guest is Mei Ling Ludi, former Miss Universe Malaysia 2000. Let’s watch until the end of this episode to learn how to make Kuih Kasidah.
The recipe is in “Malaysia’s Culinary Heritage” by Kalsom Taib and Hamidah Abdul Hamid (Datin Adek)
Get the copy of ‘Malaysia’s Culinary Heritage’ book at
Serves 15–20 pieces depending on shape and size.
3 tbsp cooking oil/ghee
10 shallots, finely sliced 2 cups all-purpose flour
2 pandan leaves, cut into 6 cm lengths
2/3 cup coconut cream
1½ cups sugar
2 eggs, lightly beaten
2 tsp edible slaked lime water (air kapur)
½ tsp salt
drop of yellow colouring (optional)
1. Heat the oil/ghee in a pan and fry the sliced shallots until golden brown and crisp. Transfer to a paper towel to absorb the excess oil. Store in an airtight jar. Reserve 3 tbsp of shallot oil.
2. Dry-fry the flour with the pandan leaves for about 10 minutes or until the pandan leaves are dry, in order to extract moisture from the flour and to flavour it. Leave to cool, then transfer to a mixing bowl.
3. Put the coconut cream, sugar, eggs, lime water, salt and a drop of yellow colouring into another mixing bowl. Whisk to a fine batter, then sieve into a brass pot (grengseng).
4. Cook the mixture on medium to low heat. Mix and stir for about 20 minutes until the mixture slowly congeals and does not stick to the sides of the pot.
5. Add 3 tbsp shallot oil and further stir for another 5 minutes to combine.
6. There are three ways of serving kuih kasidah: (a) Grease a baking tray with a little shallot oil, pour in the mixture, level it with a spatula and leave to cool, then use a plastic cutter to slice into little squares or rhombus shapes. (b) Make little balls and with a pincer form little flowers. (c) Make little balls and press into plastic flower moulds.
7. Place the kasidah flowers on a serving dish. When cool, top with the fried shallots.
This recipe is brought to you by Sime Darby Oils and Kalsom Taib Publishing. For more information about Sime Darby Oils, visit their Instagram, Facebook, Facebook Minyak Masak ALIF and YouTube.

Written by iCookAsia

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