Kuih Dangai ( Makes 4 wedges)
You can definitely double the portion, just double all ingredients mentioned. For baking/toasting , you can also use a regular baking dish for this kuih. If the portion doubled, fit in a bigger pan. This kuih is great to serve warm, it gets soggy when cooled. Pop in the oven or microwave or on stove for reheating.
- 2 cups grated fresh coconut, press and drain off the juice ever so slightly until you obtain about 1/3 cup coconut milk ( keep it for other use)
- ½ cup glutinous rice flour ( sweet rice flour)
- 2 teaspoons white granulated sugar
- ¼ teaspoon salt
- 2 tbsp light brown sugar, ( for sprinkling) add 1-2 teaspoons for sweeter but no more than that.
1- Preheat the oven to 400 F/ 205 Celsius .
2- Grease well a small cast iron pan (yes, this is what I used) with canola oil. Set Aside.
3- In a mixing bowl, mix grated coconut, glutinous flour, white sugar and salt. Stir until well combined. It looks crumbly at this point. Take a scoop of the mixture, pack it up in your palm.. if it comes together, you are good to continue the next step. If otherwise, add 1 teaspoon of glutinous flour.. bit by bit until it comes together if pressing. ( DO NOT add too much flour to the mixture, kuih dangai will be tough and taste more flour than coconut).
4- In a well greased iron cast pan, scoop half of the coconut mixture in. Press with finger or spatula to fill and fit the pan fully. (why you want to do this? So the sugar won’t oozes to the bottom of the pan while baking.)
5- Sprinkle light brown sugar on the press mixture, leave out the edges about 1/2 inch apart.
6- The other half of the mixture remained, repeat the same thing in step-4.
7- Bake for 20-25 minutes or until the edges browned and crispy.. the top browned and toasted. Remove from the oven. Let it cool for 10 minutes so that caramelized brown sugar is settled and then cut into wedges. Enjoy while it is still warm.
Note: If using sandwhich makers/toaster, do not toast too long.. 8-10 minutes should be good enough. Sandwhich makers cooks kuih dangai much faster because the heat is direct and comes from the top and the bottom.
If using cast iron, you can also toast/cook on a stove on low heat.