• 200g glutinous rice flour
• 40g shortening
• 120ml water
• 2 bananas, sliced
• Some Mandarin orange segments
• 3 tbsp orange liqueur (Cointreau)

• 150g castor sugar
• 1 litre water

1. Put glutinous rice flour in a mixing bowl. Add shortening and mix until crumbly. Pour in water and mix to a soft dough. Cut out a piece of dough as big as your fist and drop into a pot of boiling water. Cook until soft then remove and mix with the remaining dough. Knead to a smooth dough until it is no longer sticky.
2. Pinch off small portions of dough and roll into small balls. Divide into smaller portions and roll into smaller round balls so that you will have two different sizes of tong yuen.
3. Drop the tong yuen in boiling water. When they float, remove and soak in ice water for 10 minutes.
4. Bring syrup ingredients to a boil until sugar dissolves. Turn off the heat and add bananas and mandarin segments.
5. Put the prepared tong yuen in the syrup and stir in Cointreau. Dish out and serve immediately.

• 200 grammes of pork tenderloins (sliced thinly)
• 1 packet of enoki mushrooms (cut off and discard the bottom of the cluster of mushrooms and gently rinse them to remove any dirt)
• 1/2 piece of carrot (julienned) - for added colour to the dish
• 3 cloves garlic (chopped)
• 2 tablespoons of cooking oil (preferably palm oil)
• 50 ml of warm water
• Corn starch (prepared using 1 tablespoon of corn flour mixed with 5 tablespoons of water)

• 1 tablespoon of light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon of corn flour

• 3/4 tablespoons of oyster sauce
• 1 tablespoon of chinese cooking wine
• Salt

1. Marinade pork tenderloin for about 30 minutes.
2. Heat oil in wok on high heat and stir-fry the garlic till beginning to brown. Add pork tenderloin and carrots and stir-fry till meat is almost cooked. Add oyster sauce and salt to taste followed by water and bring gravy to boil. Then add the enoki mushrooms and chinese cooking wine and stir well for 30 seconds.
3. If it is too dry to your liking, add a little bit more warm water. If the gravy is too runny, add a tablespoon of corn starch at a time.
4. Serve hot with steaming white rice.

• 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.