Dessert

Wadai Kipeng

by Lisa K. on Fri, May 25, 2018

In the Banjar language, ‘wadai’ means kuih and ‘kipeng’ means pieces. Wadai Kipeng is usually made during a festival by the Malay Banjar community. They get together and knead glutinous rice into little balls with family members before the feasting.

A fun family kuih to make together!

Serves 6 - 8 people

Air kapur gives the kuih a nice bite.

Keep the small pieces of dough in water so it doesn't dry out.

Foodster's Verdict

Wadai Kipeng

Difficulty

  • Preparation
    30minutes
  • Total
    45minutes
INGREDIENTS
    Dough
    2 cups glutinous rice flour
    1 tbsp. air kapur (limewater)
    ½ tsp. salt
    140ml water

    Sauce
    6 tbsp. gula merah
    4 tbsp. sugar
    1 pandan leaf, knotted
    1 cup water
    1 cup thick coconut milk
    Pinch of salt
METHOD

The process of making dough

1.Combine flour, air kapur and salt in a large bowl. Mix it well to incorporate.

2.Add water bit by bit until it forms a dough. Dough should not be too soft or too hard.

3.Portion dough into small circles, roughly the size of marbles, and make an indentation with your little finger.

4.For the sauce, cook both sugars with water and pandan leaf until it simmers. Strain to discard pandan leaf and impurities.

5.Add coconut milk and salt in sugar syrup. Stir on medium heat and don’t allow the sauce to pecah minyak (split). Add extra water if the sauce is too thick.

6.Once simmered, put in the little rice dumplings. Wait until they float up. Taste for sweetness and richness.

7.Durian meat can be added to the sauce, this is optional.

The little indentation creates a little 'bowl' so every piece eaten has a little serving of sauce

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