• 2 egg whites
• 1 pinch salt
• 1/3 cup sugar
• 2 cups shredded coconut
• 1/2 teaspoon almond extract
• 1/4 teaspoon nutmeg
• 3 tablespoons cornstarch
• maraschino cherries (optional)

1. Preheat oven to 350 degrees.
2. Line cookie sheet with parchment paper.
3. In a medium size bowl with an electric mixer, beat the egg whites and salt together until they form soft peaks, then sprinkle in the sugar and continue beating until peaks are stiff.
4. Add almond extract and give it a quick buzz with the beaters just to incorporate it.
5. Now, with a wooden spoon stir in half the coconut; then the nutmeg;then the flour; then finally fold in the remaining coconut.
6. Using a scoop or just working with two spoons, form snowballs a couple of inches apart on your cookie sheets--aim for about 10 so that you can keep them on the same sheet.
7. Press half a maraschino cherry in the top of cookie.
8. Bake for 15 minutes, or less time if you make small ones, just until they are a light and golden colour.
9. Remove cookie tray from oven, remove the cookies to a cooling rack and let cool.

• Pig bone 2lbs (猪骨2lbs)
• Corn 5 roots (玉米5根)
• Carrot 3 roots (胡萝卜3根)
• Tomato 2 (番茄2个)
• Ginger 4 pieces (姜4片)
• Salty 2 soupspoon (盐2勺)

1. Cut and slice the pig bone into small pieces, clean and soak in the water for a while to remove away bloody water, clean the corn then with your hand breaks off into 3 sections, clean the carrot skins and cuts into uneven slice, clean the tomato then all cut into two pieces. (猪骨切块洗净在水里浸泡一会儿去掉些血水，玉米洗净后用手掰成3段，胡萝卜洗净去皮后切滚刀块，番茄洗净后一切二)
2. When the water boiled, put in the pig bone, skim off floats end, then put in the corn, carrot, tomato and the ginger piece. Use high flame till boil then transfer praises for 3 hours to the medium, lastly put the salt to blend flavors. (锅里水烧开后放入猪骨，撇去浮末，然后放入玉米，胡萝卜，番茄和姜片，先大火烧开再转至中小火褒3小时，临出锅时放盐调味)

• 25 gm agar-agar strips, soaked for 10-15 minutes
• 200 gm soft brown sugar
• 1 litre water
• 2 cups (500ml) thick coconut milk (from 2 grated white coconuts)
• 2 pandan leaves, shredded and knotted
• 350 gm cendol, well drained

Directions :

1. Put water, sugar and pandan leaves in a saucepan and bring to a boil over medium heat.
2. Add dissolved agar-agar and boil for 12-15 minutes, stirring frequently unti sugar and agar-agar have dissolved completely. Discard pandan leaves.
3. Stir in coconut milk and bring to a boil, then remove from heat.
4. Pour the jelly mixture straight into a 23cm square tin.
5. Add the cendol and stir lightly to mix. Leave aside to cool completely.
6. Chill the jelly well in the refrigerator before cutting into serving pieces.

• 20 grammes of barley
• About 15 to 20 pieces of ginkgo nuts
• 1 to 2 pieces of foo chuk
• 4 pieces of Screw pine leaves / Daun Pandan (washed and tied to a knot)
• Sugar to taste
• About 1 litre of water

1. Bring water to boil in a large pot. Add screwpine leaves, barley and ginkgo nuts and let it boil on medium heat for 45 minutes. Add foo chuk and sugar to taste and let it boil for another 15 minutes or so before serving.
2. Cooking time and amount of ingredients is approximate as it is dependant on your liking. However, the ingredients are essential, of course. You can make do without the screwpine leaves but you will miss out on the fragrance which it imparts.

• 250g dried lotus seeds (len chee)
• 1/2 tsp bicarbonate soda
• 1.5 litres water
• 2 pandan leaves, knotted
• 100g dried longan
• 75g rock sugar

1. Put dried lotus seeds into a basin. Put just enough cold water to cover the lotus seeds and add bicarbonate of soda. Set aside for two to two and a half hours. Drain, then wash thoroughly.
2. Bring water to a boil. Add soaked lotus seeds and cook until the seeds turn soft. Add dried longan and rock sugar. Simmer until longan turns soft and sugar dissolves. Add pandan leaves at the final stage.
3. Serve this dessert either hot or cold.