• 10 gm aiyu powder (愛玉粉 10克)
• 50 gm sugar (糖 50克)
• 1000 ml water (水 1000毫升)
• 1 lemon (檸檬 1粒)
• 1/2 glass honey (蜜糖 半杯)
• 1 can longan (罐頭龍眼 一罐)

1. Mix evenly aiyu powder and sugar, add in water boil. (將愛玉粉加糖拌勻，加入水拌勻，煮至滾)
2. Pours into the mould to cool, puts in the refrigerator for two hours. (倒入模型冷卻，放入冰箱兩個小時)
3. For serving add in honey, longan syrup, and lemon juice. (吃的時候，加入蜜糖，龍眼糖水，和檸檬汁即可)

• 200 grammes or 1 bowl of sugar snap peas
• 2 tablespoons tiny anchovies (give a quick very rinse of water to get rid of dust / dirt)
• 4 cloves garlic (chopped)
• 2 tablespoon of cooking oil (palm oil)
• Warm water for sprinkling

• 1 tablespoon oyster sauce

1. Heat oil in wok. Add tiny anchovies and reduce heat to medium. Fry the anchovies till golden brown. Remove anchovies and set aside to cool.
2. With remaining oil in wok, add garlic and fry till aromatic. Increase heat to high and add sugar snap peas. Stir fry continually for 2 to 3 minutes whilst adding oyster sauce. Sprinkle some warm water occasionally to prevent drying up.
3. Serve on plate and sprinkle fried anchovies on top of the sugar snap peas.

• 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.

• 250 grammes of asparagus (cut to 4 or 5cm lengths)
• about 5 to 10 medium sized prawns (remove shell with tail intact, devein)
• 4 cloves garlic (chopped finely)
• 30 ml warm water
• 2 tablespoons palm oil

• 1 teaspoon of light soya sauce
• a pinch of salt
• a dash or two of white pepper powder

1. Heat oil in wok on high heat. Saute garlic till beginning to brown. Add prawns and stir till begins to turn red. Add asparagus and seasoning.
2. Stir well and add water. Cover lid for 30 seconds to a minute. Check to ensure that dish does not dry out. Add a little bit more water if it is dried out. Asparagus should be cooked in less than 2 minutes with just a little gravy to keep the dish moist.

Direction:

1. Sift cake flour and icing sugar at least 3 times to make sure no more lumps.
2. Add 95ml water into cake flour and icing sugar,stir till smooth batter.
3. Dissolve baking powder in 10ml water. Then add into batter. Stir well and rest for 5 minutes.
4. Pour into moulds. Steam over rapid boiling water about 20 minutes.

Notes:

1. Don't open when fatt koh are steamed. After 20 minutes, slowly open the cover lid, take the fatt koh after awhile.
2. The water must fully steamed, put your fatt koh to steam only over rapid boiling water.
3. You can use rice cooker to steam fatt koh.
4. Don't put too much fatt koh to steam at once, it may reduce the fatt koh to raise up.