Malaysian Recipe for Rice Vermicelli in Syrup or Mee Suah Chu T'ng
INGREDIENTS- 250g rice vermicelli
- 1.5 litres water
Sugar Syrup
- 500ml water
- 200g sugar
- 2 pandan leaves (knotted)
FYI: Traditionally, this dessert is served on the morning of birthdays as the long strands of 'noodles' signifies long life. It is also offered on altar table on the night or Pai Ti Kong which is a celebration held by the Chinese of Hokkien ancestry.
- Add the water in a large pot and bring it to a boil
- Scald the rice vermicelli in hot water till cooked (2 mins)
- Remove using a slotted spoon and rinse under cold water
- Drain in a colander and set aside
- To make the sugar syrup: using a pot, bring the water, sugar and pandan leaves to a boil
- Stir in the sugar till dissolved completely
- If you prefer a ticker consistency, simmer a little longer
- To serve, place small swirls of vermicelli into bowls and top with the sugar syrup
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Enjoy this free Malay dessert recipe for making rice vermicelli in sugar syrup or mee suah chu t'ng
dessert nyonya malayan style.
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