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.
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.