Laksam
What is laksam? Laksam is one of Kelantan all time favourite delicacy. It is flat rice noodles...err..fettuchinee look alike and served with white sauce made from fish ,shrimp paste and coconut milk ,and garnish with raw vegetables like shredded cucumber, long beans, bean sprout and cabbage. We usually have it for breakfast but you still can have it anytime during the day, ...lunch...tea time or even for dinner. If you go to Kelantan you'll easily find it being sold at the fresh market or by the road side especially in the morning.
Laksam
Ingredients :
2 cups of rice flour (tepung beras)
1 table spoon of tapioca starch (tepung kanji/tepung ubi kayu)
1 pinch of kapur (gapo la kapur in English?)
1 pinch of salt
4 cups of water
some oil for greasing
Method:
- Fill up the steamer pot with a lot of water and boil them.
- in a bowl mix the rice flour, tapioca starch, salt and kapur together and then add in the water a cup at a time. Mix well and break any lumps.
- keep adding the water to get the right consistency .
-grease the pot cover (picture above) or baking tin and then pour 1/2 cup of the mixture and steam until it forms air bubbles on the surface (gelembung gitu), approximately 5 minutes of steaming.
- take the tin out and with a satay stick or screwer,run the edges of the laksam with its tip to loosen it up, and then start rolling the noodles by using the tip carefully, make sure it doesn't break. Repeat the same process until you have finished all the mixture.
- cut the laksam rolls into rings to serve. (it's much easier if you cut it with a pair of scissors).
rolls of Laksam ready to be cut
Laksam
Ingredients :
2 cups of rice flour (tepung beras)
1 table spoon of tapioca starch (tepung kanji/tepung ubi kayu)
1 pinch of kapur (gapo la kapur in English?)
1 pinch of salt
4 cups of water
some oil for greasing
Method:
- Fill up the steamer pot with a lot of water and boil them.
- in a bowl mix the rice flour, tapioca starch, salt and kapur together and then add in the water a cup at a time. Mix well and break any lumps.
- keep adding the water to get the right consistency .
-grease the pot cover (picture above) or baking tin and then pour 1/2 cup of the mixture and steam until it forms air bubbles on the surface (gelembung gitu), approximately 5 minutes of steaming.
- take the tin out and with a satay stick or screwer,run the edges of the laksam with its tip to loosen it up, and then start rolling the noodles by using the tip carefully, make sure it doesn't break. Repeat the same process until you have finished all the mixture.
- cut the laksam rolls into rings to serve. (it's much easier if you cut it with a pair of scissors).
rolls of Laksam ready to be cut
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