Miniature Food Art

"This are not real food? Sure or not?" This was the response I get from my facebook personal account when I post the photographs of the workshop I attended last Saturday. Even my hubby was impressed. In fact, he took one photo of the miniature together with his finger to show how small it was. (Last photo of this post). Little girls could not resist the miniature. One of them was spotted playing with the instructor's display set. (Middle picture of the first photo)

Last Saturday, I was so excited to attend Miniature Food Art organised by the library led by AiClay (http://www.aiclay.com/) to make my favorite Nonya Kueh- Ang Ku Kueh, Kueh Lapis Sagu, Kueh Dadar ( Kueh Ketayap) using polymer clay. The instructor from AiClay even brought a set of real kueh into the class. The smell was very tempting! It provoked a series of loving memories I had for these kueh. I forgot to ask the instructor where she gets the kueh from.

We were showed step by step live using what looked like a microscope which was projected onto a screen. How advanced!

There was even a discount offer to buy their Pocket Kitchen Set for sale. I admit it is very tempting but I do not have the budget. :(

I was pretty excited looking at these miniature cakes and pastries the instructor. Looks like a lot of effort is required.

Most of the items required to make the kuehs are here.

I would not talk more on Ang Ku Kueh since I have blogged on that before. I would blog on the 2 other kueh instead.

I used to like peeling Lapis Sagu layer by layer to eat when I was a child. It is said that by doing that, you are savoring or enjoying your life slowly. When I grow up, I think eating that way is a bit troublesome and I prefered to eat the Indonesian Kueh Lapis instead. Both are made layers by layers. Major difference are Lapis Sagu is more colourful, always 9 layers and is steamed while Kueh Lapis are in 2 tones of brown and is baked.

Grazing Kueh Lapis Sagu and Kueh Dadar after baking. See how many Lapis Sagu I had made but only the best ones will sit on the wooden tray.

Ta-dah! Presenting the Ang Ku Kueh, Kueh Dadar and Kueh Lapis Sagu. So mini and so cute! We can use it as a magnet just by sticking a magnet at the back. Otherwise, it would be a contribution to Little One's Kitchen Play Set.

Kueh Dadar is one of my favorite too! It is a crepe with grated coconut fillings! Yum! Among the 3 miniature nonya kueh that were taught in this workshop, I think this is probably the most difficult to make. I do not know why but the green crepe, which I had made coarse with sandpaper, tend to fold into waves when I was scrapping it gently from the tile. Hence I had some problems trying to unfold the miniature skin. The recipe for this kueh however seemed easy enough to make. Perhaps one day, I would try!

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Little One's New Love- Ang Ku Kueh

Different kuehs

Traditionally, Ang Ku Kueh (Hokkien for Red Tortoise cake) are red in colour, filled with cooked mung beans or grounded peanuts and sugar.The soft sticky skin is made from glutinous rice flour and sweet potatoes. Now there are a lot more varieties. Ang Ku Kueh are presented on  square pieces of banana leaf.

From the above picture, the red ones contain the fillings of traditional grounded peanuts or mung beans.  The purple and black are variations, containing yam and mung beans with salt respectively. The white kueh is not a ku kueh but it is one of my favorite with grated coconut fillings. I have bought this as a package from Seng Siong due to sudden craving for Ang Ku Kueh. I personally likes variety and hence chosen the pack of assorted flavours. I offered Little One the kueh to try a small bite, I was not a fan when I was young because it was sticky and oily! So, when she said she likes it and ate one whole kueh, it surprised me!

The Origin

Ang Ku Kueh are shaped like tortoise shells because the Chinese traditionally believed that eating tortoises would bring longevity to those who are eating it. Also, they bring about good fortune and prosperity. Each Ang Ku Kueh are made from mould with the Chinese Word 寿 which means longevity. 

When is it available?

Ang Ku Kuehs are traditionally prepared to celebrate auspicious Chinese festivals (see Wikipedia) , birthdays and baby showers. Now it is available all year round in some supermarket (eg, Seng Siong), some pastry shops and bakery such as Bangawan Solo. I do see some food centres which sells them and also some shopping centres in Orchard. Don't buy a lot unless you intend to share. Food made from glutinous rice are very starchy and filling. There is some popular stalls which sells this kueh, I have yet to try. Ji Xiang Confectionery at Everton Park. Poh Cheu at Bukit Merah Lane 1. Kuehs and Snacks at Bukit Merah Lane 1 too. If you do, please let me know your review.

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