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From dusk to dawn at Hjh Maimunah’s central kitchen in Bedok, chef Supinah makes some 25 varieties of handmade kuehs daily.  

Chef Supinah came to Singapore from her hometown Indramayu, West Java when she married her Singaporean husband in 2003. A few years later, she started working for Hjh Maimunah Restaurant and Catering, a family-owned business offering traditional Malay and Indonesian cuisine. She has been their kueh chef for more than a decade.

Chef Supinah, Hjh Maimunah Kueh recipes hjh maimunah wajik kole kole

Chef Supinah, Hjh Maimunah

Among the kuehs she makes, some of the lesser-known varieties include kueh wajik and kueh kole kole. Often eaten during weddings and celebratory occasions, wajik is a sweet and sticky morsel made with glutinous rice, palm sugar and coconut cream. The well-loved snack kole kole on the other hand, has a somewhat chocolatey flavour, but is made with green bean paste, palm sugar and a shower of coconut bits.

Says chef Supinah, “There are a lot of happy memories that I treasure while doing kueh in these 10 years. One example is the satisfaction of the customer in finding my kueh different than the others not only in appearance but also in the taste. These feeling is what kept me going strong. I feel honoured coming from a family that is talented in cooking. Our family often helps to supply food during weddings or festivals in the village where I grew up. There I was given the opportunity to observe how to do the kole kole and wajik from my late grandmother. I was very young at the time so I was not able to practice with my late grandmother. Thus when I grew up, I created my own version of kole kole and wajik for everyone to enjoy.”

Hjh Maimunah's wajik Kueh recipes hjh maimunah wajik kole kole

Hjh Maimunah’s wajik

Wajik
By chef Supinah, Hjh Maimunah
30 pcs
Medium

Ingredients
875g block of gula melaka
625g glutinous rice
500ml water
1/4 tbsp salt
2 tsp brown colouring
375ml coconut cream
11/2 tbsp sunflower oil

Preparation of the gula melaka

1. Heat gula melaka in a pot or pan till it melts and starts to bubble and caramelise into a golden-brown liquid, about 5-10 min. Set aside to cool.

Preparation of the glutinous rice

2. Soak the glutinous rice in water for about 15-30 mins.

3. Prepare the the steamer by boiling water for 30 mins.

4. Drain rice and transfer to the steamer.

5. Separately, boil enough water to fill the stainless steel bowl to the brim.

6. After 30 mins, open the lid of the steamer and slowly pour the boiled water into the steamed glutinous rice, while stirring the rice consistently.

7. Close the lid of the steamer and let it continue steaming for around 15-20 mins while cooking the coconut cream.

Cooking

8. Switch on the fire (150°C), add the gula melaka, salt, brown colouring and coconut cream and stir for about 10 mins until it becomes thick and heavy and the coconut cream rises to the top.

9. Once it is thick and heavy, open the lid of the steamer and add all the rice in. Ensure that the rice is not wet when adding into the pot. This is to prevent high moisture content and increase the shelf life of the product. Add 1 tbsp oil to the mixture to prevent the product from being too sticky.

10. Mix it well and evenly together until it becomes thick and hot air can be seen. Reduce heat to low heat. Remember to switch off the steamer fire.

11. Spread oil onto two square silver container and place a plastic layer on top. You are free to choose any container shape and sizes.

12. Spread another set of oil onto the silver container. (Ensure that all corners are covered and the plastic is covered by oil.)

13. Fill up the cooked wajik.

14. Once filled up, let it cool down at room temperature (about 25°C) for about 20-30 mins before cutting the Wajik into pieces. To cut, ensure that the knife is clean from any residues. Cut the rows first before cutting them into small columns. Clean knife each time after cutting to achieve the perfect desired shape.

15. Cut the wajik into 15 pieces each tray. Once cut, serve the wajik on a plate.

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Hjh Maimunah's kueh with kole kole in the foreground -Kueh recipes hjh maimunah wajik kole kole

Hjh Maimunah’s kueh with kole kole in the foreground

Kole Kole
By chef Supinah, Hjh Maimunah
30pcs
Medium

Ingredients
150g block of gula melaka (no recommendation)
525ml water
1/4 tbsp salt
15g margarine
15g brown colouring
175g green bean flour
125ml coconut cream
15g of coconut bits

Coconut bits:
1kg coconut cream
525ml sunflower oil

Preparation of the gula melaka

1. Heat gula melaka in a pot or pan till it melts and starts to bubble and caramelise into a golden-brown liquid, about 5-10 min. Set aside to cool.

Preparation of the coconut bits

2. Heat over low fire mixing the coconut cream and sunflower oil.

3. Stir continuously until it is dried and becomes small tiny coconut bits, roughly 30-45 mins.

4. Ensure it is dried before transferring to let it cool to room temperature (25°C) for about 20-30 mins.

Hjh Maimunah's kole kole Kueh recipes hjh maimunah wajik kole kole

Hjh Maimunah’s kole kole

Cooking

5. Switch on the fire (150°C), add the gula melaka, salt, margarine, brown colouring, water (250ml) and coconut cream and stir for about 10 mins until it becomes thick and heavy and the coconut cream rises to the top.

6. Mix the green bean flour and water (275ml) and whisk it evenly for about 15 mins.

7. Once it is thick and heavy, pour in the whisked green bean flour. Continue stirring while pouring.

8. Mix it well and evenly together until it becomes thick and hot air can be seen. Reduce heat to low heat.

9. Spread oil onto two square silver container and place a plastic layer on top. You are free to choose any container shape and sizes.

10. Spread another set of oil onto the silver container. (Ensure that all corners are covered and the plastic is covered by oil.)

11. Fill up the cooked Kole Kole. Even the layer using a flat plastic knife. It is important to ensure all holes and corners are covered to create the desired shape.

12. Pour and spread the coconut bits on top of the Kole Kole while it is still hot.

13. Let it cool down at room temperature (25°C) for about 20-30 mins before cutting the Kole Kole. To cut, ensure that the knife is clean from any residues. Cut the rows first before cutting them into small columns. Clean knife each time after cutting to achieve the perfect desired shape.

14. Cut the Kole Kole into 15 pieces each tray. Once cut, serve the Kole Kole on a plate.

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Other kueh recipes you might like:
Ratu Lemper’s premium lapis legit chempedak
Ratu Lemper’s pandam bika ambon

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