Kueh Dadar (香兰椰丝卷）

Ingredients

- 50g flour

- 1 egg

- 180ml coconut milk

- 1 tsp some green colouring

- 100g grated coconut without skin

- 2 pieces gula melaka

Method

1. Cook gula melaka with half bowl of water under low heat for 25 minutes.

2. Mix 2-3 tbsp melted gula melaka with the grated coconut. Microwave for 1 minute.

3. Mix flour, egg & colouring well in a bowl.

4. Put 1 tbsp of the mixture in a heated non-stick pan. Fry under medium heat for 2 minutes.

5. Use satay stick to remove the cooked skin from pan.

6. Put filing on the skin. Roll, wrap & serve.

Sweet Potato & Coconut Ball

Ingredients A

- 500g glutinous rice flour

- 70g sugar

- 450ml water

- 350g mashed sweet potato

- 100g shortening

Ingredients B

- 100g wheat flour

- 150ml boiled water

Ingredients C

- 1 grated coconut

- 500g red bean paste

Method

1. Mix the grated coconut with a little salt. Slightly steam the red bean paste.

2. Place the wheat flour into a bowl. Pour in boiled water slowly. Stir well to form cooked dough.

3. Place the dough & ingredients A into a mixer (pour in water slowly). Blend well slowly until soft dough is formed.

4. Divide soft dough into small balls. Wrap in red bean paste.

5. Cook the balls in boiling water. Remove when they are floating.

6. Coat well wth grated coconut. Serve.

Kueh Koci Santan (椰汁糕粿子）

Ingredients A

- 300g glutinous rice flour

- 3 tbsp pandan juice

- 1/2 tsp salt

- 3 tbsp cooking oil

- 200ml coconut milk

- 2 tbsp sugar

- 1 tbsp wheat flour

- some green food colouring

Ingredients B

- 20 pieces banana leaf (6x5 inches)

Filing

- 1/2 young coconut (extract flesh)

- 4 tbsp sugar

- 1 coconut sugar

- 4 tbsp oil

- 4 pieces pandan leaf

Method

1. Mix ingredients A & blend well. Divide the dough into 20 portions.

2. Mix coconut sugar with warm oil. Heat up a pot, fry coconut meat, sugar & panda leaves, pour in coconut sugar juice & mix well. Set aside.

3. Wrap in fillings with dough. Fold banana leaves into cone shapes. Put the dough in the cone & seat.

4. Steam in a steamer for 15 minutes. Serve.

Cooking tips

• Slightly roast the banana leaves till soft before use, so as to obtain a better shape when folded.

Rainbow Sago Pudding

Ingredients A

- 350g sago

- 100g grated coconut

- 150g sugar

- 1 tsp salt

- 2 tbsp pandan juice

- 60g coconut milk

Ingredients B

- 180g sago

- 60g grated coconut

- 100g coconut sugar

- 50g coconut milk

- 1/2 tsp salt

Ingredients C

- 1 grated coconut

- 2 tsp salt

- 1 tbsp sugar

Method

1. Mix ingredients C & steam for 10 minutes. Set aside.

2. Soak all sago in water for 15 minutes & drain. Divide the sago into 2 portions, 350g & 180g each.

3. Add red colouring to the first portion (for ingredients A), add green colouring to another portion (for ingredients B).

4. Mix ingredients A & ingredients B respectively.

5. Pour ingredients A into an 8x8 inch steaming tray, steam for 15 minutes.

6. Add ingredients B & steam for 15 minutes.

7. Serve with steam ingredients C.

Nagasari (香蕉粉粿）

Ingredients

- 60g mung bean flour

- 120g sugar

- 1/2 tsp salt

- 400ml coconut milk

- 4 bananas (cut into slices)

- a few banana leaves (8x5 inches)

Method

1. Mix mung bean flour, sugar & salt with coconut milk.

2. Cook over low heat until well combined.

3. Wrap 1 tbsp of cooked mung bean flour mixture & 1 piece of banana with a banana leaf.

4. Chill & serve.

Cooking tips

• Slightly roast the banana leaves before use for easier wrapping. Grease some oil on banana leaves before wrapping.

Tapioca Kueh with Sweet Grated Coconut (木薯椰丝糕）

Ingredients A

- 800g steamed tapioca

- 100g sugar

- 2 tsp salt

Ingredients B

- 1 grated coconut

- 120g coconut sugar

- 3 tbsp sugar

- 100g corn oil

- 3 pandan leaves

Method

1. Heat up some oil in pot, fry ingredients B until fragrant. Remove pandan leaves.

2. Mash the steamed tapioca, mix with sugar & salt.

3. Place a layer of mashed potato into a tray, follow by a layer of cooked ingredients B.

4. Repeat the step. Garnish with some grated coconut on top. Serve.

Steamed Colourful Tapioca Kueh

Ingredients
- 1kg Blended Tapioca
- 250g Sugar
- Pinch Of Salt
- A few Drops of Different Food Colouring Each
- 250g Fresh Grated White Coconut
- 2 Pandan Leaves

Directions
1. Steam grated white coconut with salt and pandan leavs over low heat for about 5 minutes, then set aside to cool.
2. Peel the skin of tapioca, wash and cut into small pieces, blend them in a few batches with some water in a blender until smooth.
3. Squeeze the liquid from the blended tapioca under the running tap for a few times.
4. Mix the tapioca with sugar and a pinch of salt.
5. Divide the mixture into 4 portions.
6. Add one food colouring to each portion, place in a microwave plastic container and steam over medium heat for about 10-15 minutes.
7. Remove from heat, cool completely, and roll it in desire shapes and coat in grated coconut and serve.

Steamed White Cake

Ingredients
- 170g of rice flour, sifted
- 150 g of white sugar/ brown sugar/ gula melaka
- 360ml of water
- 3/4 tsp of instant yeast (Bake King brand)
- 1 tbsp of warm water

Directions
1. Combine the instant yeast with warm water in a small bowl & allow it to ferment for about 5-10 mins (until see a lot of bubbles).
2. Combine the rice flour with sugar & water, stir until mix well.
3. Cook the rice flour mixture over low heat, keep stirring till mixture is slightly thickened (less than 5 mins).
4. Strain the mixture into a big mixing bowl then let it cool in a basin of water then add in the yeast mixture & stir well.
5. Cover the mixture with clingwrap & set aside in a warm place for about 2 hours or more until you see a lot of bubbles on the surface.
6. Pour the mixture into a lightly greased 7" square baking tin & steam over high heat for about 25 mins.
7. Let it cool before cutting into serving pieces.

Ondeh Ondeh

Ingredients (15 balls or more)
- 1/2 steamed sweet potato
- 6-7 tbspn of glutinous rice flour (a flat heap)
- 1 pandan leaf, soaked in 2 tbspn of warm boiled water (squeeze out the juice)
- 7 tbspn of water
- 1/2 block of gula melaka, finely chopped into bits
- food colouring (optional)
- grated coconut (mix in a little salt then steam for a minute)

Methods
1. Steam sweet potato till soft.
2. In a bowl, mash the sweet potato till it's even without lumpy bits.
3. Add in the glutinous rice flour, pandan juice, water, colouring and mix well into a dough.
4. Pinch a fifty-cent size of dough, roll it into a ball, flatten.
5. Add in the finely chopped gula melaka.
6. Seal it and shape into a ball.
7. Cook the ondeh ondeh in a pot of boiling water till float.
8. Drain the water and run the cooked ondeh ondeh under cold water.
9. Mixed well with the grated coconut. Serve.