• 35g wheat starch (tang mein fun)
• 100ml freshly-boiled water
• 200g glutinous rice flour
• 300-350ml water

• 100ml UHT milk
• 15g cornflour
• 20g custard powder
• 45g castor sugar
• 1/8 tsp salt
• 150ml hot water
• 10g butter
• 100g puréed sweet corn paste
• Ginger syrup
• 130g mature ginger
• 80g brown sugar
• 20g palm sugar (gula Melaka)
• 100g castor sugar
• 1.2 litres water
• 5–6 screwpine leaves, knotted

1. To prepare the custard, combine milk, cornflour, custard powder, sugar and salt in a saucepan. Stir in hot water and mix well. Cook the mixture over a low heat, stirring continuously until it thickens.
2. Remove saucepan from heat and add butter and puréed sweet corn paste. Keep stirring until well mixed. Dish out and set aside to cool completely.
3. Refrigerate before use.
4. To prepare glutinous rice ball dough, put wheat starch in a bowl and pour in boiling water. Stir well with a pair of chopsticks until a soft dough is formed.
5. Combine glutinous rice flour and the cooked dough in a large mixing bowl. Stir in water and knead to form a soft dough. Divide dough into small balls. Flatten each ball into a thin disk. Spoon a little custard filling in the centre and wrap up to secure the filling.
6. Repeat with the rest of the dough. Bring a pot of water to the boil; drop in the prepared balls of dough. When the balls float, remove with a slotted spoon and place in cold water for 10 minutes. Serve tong yuen in hot heavy ginger syrup.
7. To prepare ginger syrup, grate ginger and set aside. Bring water to the boil with the three types of sugar. Put in the grated ginger and simmer for 15 minutes. Strain the syrup and set over a gentle low heat to heat up.

Dressing :

• 1/2 cup lemon juice
• 1/2 cup water
• 1/2 cup sugar

Directions :

1. In a bowl, combine the lemon juice, water and sugar. Stir until the sugar is dissolved.
2. Peel the banana and slice thickly and add to the dressing straight away to prevent discoloration. Add the orange wedges and toss well.
3. Combine the grapes, watermelon, honey dew, strawberry and kiwi in a large glass bowl. Add in the orange and banana mixture, and stir to mix well.
4. Cover with cling film and refrigerate until ready to serve.

• 200g peanuts (can use 200g ready-ground peanuts, dry-frying it yourself gives it a better taste)
• 200g plain flour
• 1/2 tsp baking powder
• 100g icing sugar
• 1/4 tsp + a small pinch more of salt
• 50-100g coarsely chopped peanuts, dry fry in a wok till fragrant
• 100g groundnut oil, plus more if needed
• 1egg for wash

1. Preheat oven to 165C.
2. Dry fry the 200g of peanuts in a wok over low heat, stirring continously, until fragrant. This will take about 5-10mins. Let peanuts cool completely, rub off skin and grind them into a powder. I used a food processor to do this but I think a coffee grinder or blender would work as well. I also added the salt into the grinder so that it gets evenly distributed into the ground peanut mixture.
3. In a large bowl, mix the flour, baking powder and icing sugar. Add in the ground peanut and salt mixture, and the caosrsely chopped peanuts and mix well.
4. Add in oil and mix with your hands until a pliable dough forms. You may need to add a little more oil to get the dough to come together into a ball.
5. Pinch off little bits of dough and roll into balls. If you desire a uniform button shape like in the picture above, use a small bottle-cap, line the hollow bit with cling wrap, and press the dough into the cling-wrapped cavity. Lift the cling-wrap to release the dough and place onto a baking tray.
6. Using a pastry or paint brush, gently brush the cookies with the egg/milk wash.
7. Bake at 165C for 20mins until golden brown.