Monday, April 15, 2013

Kuih Tahi Itik Kelantan - Kelantan Dish 6


Kuih Tahi Itik (duck’s dropping cake) is very popular in The East Coast of Malaysia especially in Kelantan, my opinion not because of its taste, but probably because of its notorious name. In the olden days, it was more economic for people to raise ducks for their eggs rather than chickens because duck eggs are so much larger, and some say with a better flavor. Chickens were raised more for their meat to feed the family. So traditionally, people used duck eggs for their baking, not chicken. When making Kuih Jala Emas (Golden Net Cake) and Kuih Pauh Di Layang (Cut Mango Cake) which uses only the duck egg yolks, there would always be unused egg whites. So it's inevitable Kuih Tahi Itik would also be made. If you make these two kuihs, you must make the other, kind of like 'The Three Musketeers' of the Kuih world. Since this Kuih Tahi Itik is made from this 'by-product' (egg white diet wasn't in fashion then so no one gave a toss to worry about high calories, fat and cholesterol), it derives its name Tahi, which is also a 'by-product'.


The appearance of the Kuih doesn't help either as it does resemble duck's droppings, whitish in color and in clumps. Trust the olden day people to have such a sick sense of humor... lol. Another theory of mine ( please don't quote me on this ) as to why this kuih is named as such, is because when you stir the kuih, the mixture will take a greenish hue from the pandan leaves which makes you even more aware of how close the color is to duck's droppings! From greenish in color to whitish and in clumps! Just as its namesake looks! I guess you spread it on toast but I much prefer to have it as it is. The shape of my Kuih Tahi Itik is not traditional... for my sake purely! I don't think I can bear eating something that looks vaguely like its name. I have also reduced the amount of sugar but in my opinion, you can reduce it even more if you prefer. I have always wondered about this Kuih Tahi Itik, now I wonder no more.


Ingredients:
Adapted from: FZMenu

5 (about 150 gram) egg whites
120 gram sugar
1 1/2 tsp flour
2 screwpine leaves / daun pandan, knotted
4 cloves / bunga cengkih

1. Through a fine sieve, strain egg whites into a mixing bowl. Stir in sugar and flour. Continue stirring until sugar is dissolved. Transfer mixture into a small saucepan.
2. Add to saucepan pandan leaves and cloves, then cook over medium heat, stirring with a wooden spoon, until dry and mixture is of custard consistency.
3. Serve hot or cold, spread on toast if prefer

I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets.

12 comments:

Ann@Anncoo Journal said...

I've never tried this Kuih Tahi Itik before. Sounds healthy using egg whites and look pretty too!

Phong Hong said...

Gertrude, when I read the recipe in Betty Saw's book, it didn't sound appealing to me apart from the name :) So after looking at Wendy's and now yours, my curiosity is satisfied.

Ummi said...

Morning Gert! Waaaahh rajinnya you buat kuih tahi itik ni....i pernah rasa sekali adik yg duduk di Kelantan tu bawak balik....manisnyaaaa, x boleh habiskan laaa... Wish you best of luck in this Kelantan Food Festival... ^__^

Gee® said...

First time tengok kuih tahi itik dan tak pernah makan lagi...manis yer...? Btw cantik kuih new version ni...

Cheah ~ No-Frills Recipes said...

I've never heard of this kuih before.... recipe looks simple. I can picture that it resembles scramble egg, without the yolks.

suituapui said...

Eyewwwww!!!! And I thought batang buruk was a horrible name to name a kuih. This is even worse!

cikmanggis said...

Walaupun I orang Kelantan tapi tak pernah makan kuih Tahi Itik sebab I takut kerana terlalu manis.Mungkin selepas ini I kena masak sendiri kuih tahi itik dan reduce gulanya ;)

Wah memang kagum dengan Gert sebab berjaya menghasilkan kuih tradisi orang Kelantan ini.

Shereen said...

I like what you wrote as it really makes sense and of course you didn't use the dreaded word 'poop' for food!!! .. Lol! Good job, Gert. I've really enjoyed this month's MFF:))

Jeannie Tay said...

I saw Wendy's post on this and find it very interesting, but not going to do it as I would be the only one eating it lol!

ICook4Fun said...

Ann, yes but still have to cut down on the sugar.

Phong Hong, ha ha I was curious too :)

Ummi, thank you and apa kabar? Memang kuih ni manis. Kalau nak buat kena kurangkan gula lagi.

Gee, thank you. Kalau you nak buat kena kurang gula lagi.

Cheah, yes simple enough. For me the texture is a bit like kaya.

Arthur, name is bad only. Taste wise is ok :)

Cikmanggis, ha ha because of MFF punya pasal kenalah buat kan. Yes make sure you reduce the sugar.

Shereen, thank you ;)

Jeannie, :)



Sonia ~ Nasi Lemak Lover said...

Now at least I know how it taste ! after we had it during Kelantan trip..

Sonia ~ Nasi Lemak Lover said...

Now at least I know how it taste ! after we had it during Kelantan trip..