• 100 g green beans
• Sugar to taste
• 50 g freshly grated coconut
• 1 screwpine leaf (daun pandan)
• enough water for boiling

• 1 cup rice flour
• 1 - 2 eggs
• a pinch salt
• 1 cup water
• 1/2 teaspoon tumeric powder

1. Boil the green beans till soft.
2. Add the other ingredients and cook till slightly dry.
3. Take a bit of the mixture and make it into a ball, then flatten it.
4. Leave aside.

1. Mix well the above ingredients. Make sure there's no crumbles.
2. Heat enough oil in a frying pan.
3. Dip the filling, into the bater and fry till golden brown.

• 200g rice flour
• 1 Tbsp tapioca flour
• 1 Tbsp green bean flour (lok tau fun)
• 150ml water
• 100ml thick coconut milk
• 1/8 tsp rose pink colouring

• 150ml water
• 125g castor sugar
• ½ tsp salt
• 2 screwpine leaves, knotted

• 60g red beans, soaked for several hours
• 100g rice flour
• 1 Tbsp tapioca flour
• 100ml water
• 50ml thick coconut milk

• 100g castor sugar
• 100ml water
• 1 tsp salt
• 2 screwpine leaves, knotted

1. Combine rice flour, tapioca flour, green bean flour, water and thick coconut milk in a mixing bowl. Strain the batter to remove any lumps. Add colouring to mixture.
2. Put sugar, salt, water and screwpine leaves in a saucepan. Bring to a boil and heat until sugar dissolves. Strain the syrup into the batter to mix. Add 2 tablespoons of cooked red beans to the batter. Cook the batter over low heat for 1 minute.

1. Pressure-cook the red beans until soft. Drain the beans and set aside.
2. Combine rice flour, tapioca flour, water and thick coconut milk in a mixing bowl.
3. Put sugar, salt, water and screwpine leaves in a saucepan. Bring to a simmering boil and heat ingredients until sugar dissolves. Strain the syrup into the batter. Add remaining beans to mix. Cook the batter over a low heat for 1–2 minutes.
4. Lightly grease a 22cm square cake tin. Warm the tin in the steamer for 1–2 minutes. Pour in two-thirds of the pink batter and steam over medium-high heat for 8–10 minutes. After the batter has set, add the red bean batter. Steam for 10-15 minutes. Add remaining pink batter and continue to steam for 30–40 minutes over medium-low heat until the kuih is firm. Remove and leave to cool completely before cutting into slices.

• 400 gm creamy sweet corn (罐頭碎玉米粒 400克)
• 150 gm sugar (糖 150克)
• 100 gm custard powder (蛋黃粉 100克)
• 20 gm corn flour (玉米粉 20克)
• 400 gm coconut milk (椰漿 400克)
• 600 gm water (水 600克)
• 5 pieces pandan leaf (香蘭葉 5片)

1. Place the corn flour and sugar into the bowl, add in coconut milk to become evenly batters. (將玉米粉和糖放在鍋子，加入椰漿攪拌均勻成麵糊)
2. Add in water, creamy sweet corn and pandan leaf and mix evenly. (加入水、罐頭碎玉米粒、香蘭葉拌勻)
3. On medium baking temperature, while boil agitation well in order to avoid the base falls burnt. (開中火，一邊煮一遍攪拌，以免底部焦掉)
4. Boils till cook then changes the small flame and continue to boil for 10 minutes, till batters thick. (煮至滾改小火繼續煮10分鐘左右，至麵糊濃稠)
5. Pours into mold immediately, put to coolling (離火，馬上倒入模子內，放涼后凝固，冷藏后食用更佳)

• 糯米--500克
• 粘米粉--250克
• 薯粉--約50克
• 糖--300克
• 椰漿--200毫升
• 水--（放入蒸鍋後，稍微蓋過糯米）適量
• 班蘭汁--900毫升
• 鹽--少許

1. 首先，把糯米、鹽及100毫升的班蘭汁攪勻，再放入鍋內蒸30分鐘，至有關材料成為糯米飯團。
2. 然後，把糯米飯團平鋪在容器內，作為糯米青糕的低層。
3. 接下來，把剩餘的材料混合煮濃，再倒入容器內和之前的糯米飯團一起蒸約35分鐘就可以了。把蒸好的糯米青糕攤涼，即可切塊享用。）

(A)

• 125ml lukewarm water
• 1 tbsp sugar
• 1 tsp instant yeast

• 600gm flour
• 400gm fresh prawns (small)
• 1/2 cup dried prawns
• 3 onions
• 3 fresh red chillies
• 2 sprigs Chinese celery
• salt to taste

1. Shell and wash fresh prawns. Drain. Wash and thoroughly pound dried prawns. Finely slice onions, chillies and celery.
2. Sieve flour and mix well with water into a soft consistency. Add in the other ingredients. Mix well.
3. Drop spoonfuls of the mixture (or use your fingers) into a kuali of hot oil for deep frying. Drain on kitchen paper.
4. Cucur udang is best served warm and dipped in chilli sauce.

• Yam 500 grams
• Sugar 300 grams
• Coconut milk 1600 litres
• Rice flour 300 grams
• Tapioca flour 200 grams
• Purple coloring few drops

1. Yam cut into cubes steam till cooked。
2. Mixed rice flour, tapioca flour, sugar and coconut milk together, bring to a simmering boil until combination thick。
3. Add in purple coloring, divide batter into 3 equal portions。
4. Lightly grease a 20cm square cake pan, pour in 1 portion of the batter and place it in a steamer. Steam for 5-10 minutes。
5. The second portion batter add in cooked cubes yam, steam for 10-15 minutes。
6. The remaining batter would be the final layer. When all the layers have been completed, steam for 15-20 minutes。

• 170 gms rice flour (粘米粉 170克)
• 170 gms tapioca flour (木薯粉 170克)
• 240 gms sugar (糖 240克)

• 1000 ml water (水 1000毫升)
• 200 ml coconut milk / 1 coconut (椰漿 200毫升/1粒椰子）
• 1 teaspoon rose essence (玫瑰香精 1茶匙)
• 1 teaspoon pink coloring (粉紅色素 1茶匙)

1. Pours ingredients (A) into bowl to mix evenly, slowly adds in water and coconut milk stir to sugar dissolute, adds in few drops rose essence, divides average into 9 bowls, 4 of the bowls adds in pink coloring. (將材料Ａ倒入碗中拌均勻，慢慢加入水和椰漿攪拌至糖溶解，加入幾滴玫瑰香精，平均將米漿分為9碗，4碗加入粉紅色素。)
2. Apply a thin layer of oil to steam pan and put to steams till hot, pour in a layer pink mixture and put to steam for 5 minutes using medium heat, then add in 1 bowl of white mixture and continue to steam for another 5 minutes. Repeat the same process till all 8 bowls of mixture is done, steam for another 15 minutes, take out for cooling then cut into pieces. Ready to serve. (蒸盤抹油，蒸熱，倒入一層粉紅色米漿，加蓋以中火蒸5分鐘至熟，再倒入一碗白色米漿，繼續蒸5分鐘。重複同樣的步驟至完成第8碗米漿，再蒸15分鐘即可，冷卻后即可切塊。)

• 150 gm rice flour (粘米粉 150克)
• 50 gm mung bean flour (綠豆汀粉 50克)
• 240 gm sugar (糖 240克)
• 900 litre pandan water (班蘭水 900克)
• 1/2 teaspoon alkaline water (鹼水 半茶匙)

• 800 litre coconut milk (椰漿 800克)
• 100 gm rice flour (粘米粉 100克)
• 100 gm tapioca flour (木薯粉 100克)
• 1 teaspoon salt (鹽 1茶匙)

1. The bottom layer, mix all the ingredients evenly. Boil till thick then pour into steam pan that had already apply with oil. Steam for 30 minutes. (下層，將所有下層的材料混合拌勻。用小火煮至濃稠，倒入抹過油的蒸盤，以中火蒸30分鐘即可)
2. The top layer, mix all the ingredients evenly. Boil till thick then pour on the surface of batter then steam for 15 minutes. (上層，將所有上層的材料拌勻，用小火煮至稍微濃稠，將麵糊倒在蒸好的底層表面，再以中火蒸15鐘即可)

• 1 cup glutinous rice
• 1 cup water
• 3 cups light coconut milk
• 1/4 teaspoon salt
• 6 tablespoons cornflour
• 6 tablespoons plain flour
• 2 eggs (or 4 egg whites)
• 1 cup sugar
• 1/2 teaspoon green food coloring

1. Soak glutinous rice for 5-10 minutes.
2. Drain glutinous rice of water.
3. Add 1 cup of coconut milk and 2 cup of water to the rice.
4. Microwave rice for 5 mins on high.
5. While rice is in microwave: mix cornflour, flour, egg, sugar and 2 cups of coconut milk together.
6. Add colouring to the mix.
7. Check rice after microwave is done, if required add more water, microwave for an additional 5 mins on high.
8. Put the rice on a tray of desired size and shape and press it down until firm.
9. Pour the green mixture over the rice.
10. Microwave for 4 mins on high, then for an additional 40 mins on medium-low heat.
11. Let cool and cut into desired size.

• 10 pandan leaf (香蘭葉 10片)
• 240 ml water (水 240毫升)
• 300 gm glutinous flour (糯米粉 300克)
• 100 gm gula melaka (椰糖 100克)
• 1 coconut flakes (椰絲 1粒)
• 1 teaspoon salt (鹽 1茶匙)

1. Put pandan leaf and water into the blender, then filter to be used(將香蘭葉和水一起放入食物調理機打碎，過濾待用)
2. Glutinous flour add in salt and pandan juice, mix well to form a dough (糯米粉加入鹽和香蘭葉汁搓成麵團)
3. Takes a small dough then wrap up with a bit gula melaka and roll into a small ball (取一小塊麵團包入椰糖搓成小圓球)
4. In the pot put half pot of water to boil, then put in all the small balls (鍋裡放半鍋水煮滾，放入包餡的小麵團)
5. Boils till floats then take out, roll over the coconut flakes before serve (煮至浮起即可撈起，沾椰絲食用。拌勻冷藏后即可)

• 350g glutinous rice, washed and soak for 4 hours
• 1/4 tsp salt
• 30 pieces bunga telang
• 2-3 pandan leaves

• 1 cup pati santan
• 2 cups general santan

1. You will need to extract blue colouring from the flowers. To do this, wash and pound the flowers to extract a few drops of blue colouring.
2. Place a piece of muslin cloth at the bottom of a porous steaming pan. Put the rice, pandan leaves and add half the general santan to the rice. Steam over rapidly boiling water for 10 minutes. Add the rest of the general santan and continue to steam for 10 more minutes.
3. Remove the pan from the steamer and add the pati santan and salt. Mix well with a pair of chopsticks. Colour about a quarter of the rice blue and return to the steamer to cook it for 10 minutes.
4. Line a square tin with greased banana leaves. Spoon in the cooked rice, alternating the blue portion with the white rice. Mix well. Press down the rice with a banana leaf.
5. Cover the top of the rice with a banana leaf and weigh it down with a heavy object. Leave to cool. Cut into pieces and serve with kaya.

• 300 gm sagu
• 1/4 grain coconut
• 1/2 cup sugar
• salt
• 3 glass red colour water

1. Wash and dry the sagu.
2. Boil sugar with water.
3. Add in sagu, red colour water and pandan leaf, still evenly.
4. Then pour into a pan for cooling.
5. Cut in pieces and add in coconut rasp for serving.

• 150g rice flour
• 50g green bean flour
• 280ml coconut milk
• ¼ tsp alkaline water
• ¼ tsp salt
• 150g palm sugar or brown sugar
• 100g superfine sugar
• 336ml water
• 2 pandan leaves

1. In a pot, boil the following palm sugar, sugar, 336ml water and 2 pandan leaves till everything dissolves.
2. In a mixing bowl, combine the rice flout, green bean flour, salt, coconut milk and alkaline water.
3. Mix well till everything is incorporated.
4. Add in the cooled sugar syrup into the flout batch.
5. Stir well to form a liquidy batter.
6. Pout the batter into hot ramkins and steam in steamer for about 15 mins or till set.
7. Serve with grated coconut.

• 70g rice flour
• 30g green bean flour
• 200ml water

• 120g sugar
• 100ml water
• 2 pandan leaves (knotted)
• 3tbsp pandan paster (or use juice from 5 pandan leaves)

• 50g sugar
• 70g palm sugar
• 100ml water
• ½ tsp alkaline or lyre water
• 150g freshly grated coconut (white part only)
• ¼ tsp salt (or to taste)

1. Mix rice flour and green bean flour with 200ml water.
2. Leave to soak for at least 1 to 2 hours.
3. In large mixing bowl, combine the flour mixture, cooled syrup and alkaline water.
4. Stir to a smooth consistency.
5. Strain mixture and add enough water to get about 480ml batter.
6. Prepare steamer to heat kosui moulds or use any small shallow cups or ramekins for 5 mins.
7. Stir the batter well before pouring into the heated cups.
8. Cover steamer and steam over high heat for 10 mins.
9. Allow kuih to cool down completely before removing from cup.
10. Serve with grate coconut that has been mixed with salt.

1. Boil the sugar, water and pandan leaves in a pot.
2. Stir to dissolve sugar.
3. Cool and add the pandan juice or paste.
4. Stir well.

Brown Sugar Syrup:

1. Boil the sugar, palm sugar and water in a pot.
2. Stir to dissolve sugar.
3. Cool before use.

• 5 eggs (雞蛋 5粒)
• 200 gm sugar (糖 200克)
• 250 gm plain flour (麵粉 250克)
• 1 teaspoon baking powder (發粉 1茶匙)
• 2 tablespoon pandan juice (香蘭汁 2大匙)
• 200 ml coconut milk (椰漿 200毫升)

• Half grain coconut flakes (椰絲 半粒)
• 1 teaspoon salt (鹽 1小匙)

1. Mix egg and sugar evenly about 10 minutes till the egg turns to cream color (將雞蛋和糖打發，大約10分鐘左右，至蛋糊變成乳白色)
2. Add in plain flour and baking powder to mix evenly (加入篩過的麵粉和發粉拌勻)
3. Add in coconut milk and pandan juice to mix evenly (加入椰漿和香蘭汁拌勻)
4. Mix evenly the coconut flakes and salt, takes a small spoon to fill in the mold base (將椰絲和鹽拌均勻，取一小匙填在模子底部)
5. Then pour batter again above, steams for eight minutes (再將麵糊倒在上面，以大火蒸八分鐘即可)