Just in time for Ramadan and Raya, Ayam Brand has introduced a limited-edition Ayam Brand Santan 200ml for the nostalgic taste, creaminess and health benefits it adds to any dish.
Coconut milk, a staple of Malaysian cuisine, is perfect for making that nostalgic regional delights of ‘kuih muih’ as light desserts of all types.
The Ayam Brand Coconut Milk is squeezed from selected ripe coconuts, then sealed in tetra packs using Ultra High Temperature (UHT) technology. It is as good as squeezing by hand but without the hassle of cleaning up after.
You can use Ayam Brand Santan, Ayam Brand Santan Trim (45% reduced in fat) or Ayam Brand Santan Super Light (only 5% of fat) depending on your preference.
Ayam Brand’s recipe developers have created five ‘kuih’ or dessert recipes for traditional delights using santan that you can make at home.
They have thoughtfully simplified the recipes to suit regular kitchen equipment and worked with nutritionists to cut down the sugar and fat content with an eye on health.
All the five kuih recipes have the nostalgic creamy nutty goodness of Ayam Brand coconut milk: Kuih Akok from the East Coast, Kuih Tako, also known as Kuih Limas from the South, Bubur Pulut Hitam from the North, Kuih Seri Muka Labu Kuning from Kelantan and Sago Gula Melaka.
Consumers can participate in the Ayam Brand ‘Masak dan Menang’ contest by simply whip up a dish using Ayam Brand Coconut Milk, take a pix and upload to their Facebook/Instagram and use the hashtag #santanayambrand to be in the running to win all-in-one Innochef cooker prizes worth up to RM17,300.
Contest period is from 12 April 2021 to 16 May 2021. For details, visit https://www.ayambrand.com.my/masakdanmenang
Here are the Ramadan delights recipes using Ayam Brand Coconut Milk to prepare for Iftar and Sahur. You can find all these recipes and more at www.ayambrand.com.my.
1. Kuih Akok
Required just a muffin pan and an oven. Boil Gula Melaka (coconut palm sugar) and thinly sliced pandan leaves until the sugar is dissolved and the mixture is fragrant. Remove from stove and pour in the Ayam Brand Coconut Milk. Let it cool. In the meantime, heat the oven and oil your muffin pans. Add egg and sieved flour to the coconut mixture, and stir well. Divide the kuih batter evenly among the 12 muffin tins. Bake for 25 minutes or until the top is browned.
Healthy tips:
You can reduce the gula melaka, but it will lose some of the caramelised taste; and do not substitute with white sugar as it will not taste as good. For a lower fat option, use Ayam Brand Super Light santan that has only 5% of fat.
2. Kuih Tako (also known as Kuih Limas)
This simplified version has sweet corn and water chestnuts as the secret filling for texture and fibre. The first step is to make 30 pandan cases. Next, prepare the base by combining green bean flour, sugar, salt and water. Cook on low heat until thickened, then turn off the heat. Add some water chestnuts in each pandan case, then pour in the base mixture and allow it to cool and set.
In another pot, make the topping by combining coconut milk, green bean flour and water until thickened. Adding the topping to the set base and decorate with a teaspoon of corn in each pandan case. Allow to set in the fridge – perfect for sahur.
Healthy tips:
The sugar content has been reduced so it is less sweet, the green bean flour, Ayam Brand Sweet Corn and water chestnuts add fibre and vitamins. Cold out of the fridge for sahur, this will give you sustained energy.
3. Bubur Pulut Hitam
Bubur pulut hitam or black glutinous rice porridge is a surprisingly easy-to-prepare treat. Cook the black glutinous rice, pandan leaves and water in low heat with the lid on. Simmer for an hour or until the rice has softened. Simultaneously heat the coconut milk, salt and sugar to taste. To serve, scoop the lusciously gooey rice into a bowl and add the coconut milk mixture.
Quick tips:
If you have a pressure cooker, the time can be reduced significantly. You can also heat the coconut milk mixture in the microwave instead of on the stove. Make a double batch, that can be refrigerated and heated for another day’s iftar or sahur.
4. Kuih Seri Muka Labu Kuning
Make the glutinous rice base according to the Ayam Brand website recipe. For pumpkin custard topping mix eggs, coconut milk, mashed pumpkin, sugar and flour until smooth, and double boil for a creamy, smooth custard.
Compact the glutinous rice mixture into a pan, so it can hold its shape when cut. Then use a sieve to pour over the pumpkin custard topping. Steam on medium heat. Allow to cool before cutting into the traditional diamond shapes.
Quick and healthy tips:
Use a rice cooker to get the base mixture done. Ripe pumpkin is naturally sweet, so you can reduce the sugar further. The eggs provide protein, while the pumpkin and coconut milk add fiber, vitamins and flavour for an excellent buka puasa treat.
5. Sago Gula Melaka
Simmer the sago in a pot of hot water for 30 min., stir frequently to keep from sticking. While the sago cooks, boil the coconut milk with water and salt. Allow to cool. Dice the palm sugar, and heat until fragrant. To serve, mound the sago, pour on the coconut milk and add the palm sugar mixture to taste.
Healthy tips:
You can reduce the palm sugar and brown sugar. For a more intense flavour, heat the palm sugar until it caramelises
