400 g grated Tapioca (place into a strainer over a bowl. Leave for about 30 minutes. Pour off excess liquid slowly, leaving behind tapioca starch at the bottom of the bowl).
100 g grated white coconut
1 large egg – lightly beaten
1/4 tsp salt
200 ml coconut milk
60 ml pandan water
80 g sugar
60 g shaved gula melaka
5 g butter – cut into small cubes
50 grated gula melaka ( divide into 2 parts)
1) Lined a loaf pan with a banana leaf, oiled on the shiny side. Pre heat oven to 170 C.
2) In a big mixing bowl, add in grated Tapioca, reserve tapioca starch, sugar, gula melaka, beaten egg and salt. Stir well till sugar is dissolved.
Add in coconut milk, butter and pandan water. Mix thoroughly.
3) Pour mixture into loaf pan. Smooth the top with a spatula. Topped with 1 part of the gula melaka, press it down softly. Sprinkle the top again with the balance part of the gula melaka.
4) Baked in pre heated oven until golden brown and crisp on the surface for about 1 – 1.5 hours.
5) Let it cool completely before cutting.
250 g Self Raising Flour
1/2 tsp salt
(combined and sieve together)
250 g Unsalted Butter
120 g Castor Sugar
4 Egg yolk
1/2 tsp vanilla essence
2 tbsp fresh milk
200 g cempedak flesh (cut into tiny pieces using a pair of scissor) Coat with a bit of Self raising flour
4 egg whites
70 g castor sugar
1) Pre heat oven to 180 C.
2) In a mixing bowl, cream butter and sugar till light and creamy. Add in egg yolk one at a time and mix to combine well. Add in vanilla essence and mix till incorporated.
3) Stir in flour mixtures and milk alternately and mix till well combined. Set aside.
4) In a clean mixing bowl, beat egg whites till frothy, gradually add in sugar and whisk till soft peak.
5) Fold 1/3 of the meringue to the egg yolk mixture, gently fold until just blended, pour the batter back to the balance of the 2/3 meringue and fold until mixture is well blended. Gently add in the cempedak flesh and mix in softly till well mixed.
6) Divide it into two greased loaf pan and bake for 35-45 minutes or when a skewer inserted in the center and comes out clean.
16 medium/big prawns (remove heads and shell except the tails)
1 tbsp corn flour
1/2 tsp each: Salt, pepper and chicken powder
125 g rice flour/corn flour
350 g potato (peeled, steamed and mashed)
1 tsp chicken powder
1 tsp sugar
1 tsp pepper
A bit of salt and chicken powder
11/2 tbsp shredded chedder cheese
1 tbsp olive oil
80 g bread crumbs panko
6 tbsp rice flour
2 eggs – lightly beaten
1) Mix Ingredients A and marinate for 10-15 mins.
2) Combine Ingredients B evenly. Divide the mixture into 16 portions. With lightly greased hands, wrap the potato mixture around the prawns except the tail. Coat with rice flour, egg-wash and then bread crumbs.
3) Gently set coated prawns into hot oil on medium heat and fry till golden brown. Drain and arrange on serving plate. Serve hot with sweet and spicy sauce. The prawns should turn out with a crispy surface and soft insides.
For the Skin
55 g glutinous rice flour
45 g rice flour
25 g wheat starch flour
60 g castor sugar
30 ml condensed milk
190 ml fresh milk
25 ml vegetable oil
40 ml pandan juice
2-3 drops pandan paste
2-3 tbsp cooked glutinous rice flour (for coating)
1) In a large mixing bowl, combine glutinous rice flour, rice flour, wheat starch flour and sugar well.
2) Mix milk, condensed milk, pandan juice, oil and pandan paste together. Pour into flour mixtures and stir to combine well. Drain through a fine sieve into a large and shallow pan.
3) Steam the batter in a wok over medium high heat, for about 15-20 minutes. Try a bit of the dough, if it does not have any raw flour taste, it’s cooked through. Remove from wok and let it cool down. Scrape the dough out onto a plastic board lined with a plastic film. Lightly knead by hand until smooth. Cut dough into 14 – 15 portions weighing 30 g each.
Ondeh Ondeh Paste fillings
200 g peeled split mung beans
50 g castor sugar
200 g shaved gula melaka
3 tbsp dessicated coconut
100 ml coconut milk
60 ml vegetable oil
1/4 tsp salt
2 tbsp wheat starch flour
1) Rinse mung beans, soak overnight or at least 5 hours.
2) Transfer the mung beans to a large shallow pan and cover with boiling water with 1 cm depth. (the beans will continue to absorb as much water along the way of cooking). Steam in a wok over medium high heat for about 20-25 minutes or until it’s easily smashed with your finger tips.
3) Drain beans out and discard excess water, use a large spoon to press through a fine sieve. You will get a very smooth mung bean puree, transfer the puree into a non stick fry pan, add sugar, gula melaka, coconut milk, vegetable oil, salt and dessicated coconut. Combine well.
4) Cook over medium high heat until moisture is reduced by two-thirds. Sift in wheat flour in batches and stir to combine well between each addition. Reduce heat to low and simmer until thickened, stirring constantly for about 30-35 minutes. Transfer into a large bowl and let it cool down completely.
4) Divide ondeh ondeh fillings into 14-15 portions weighing 20 g each. Roll into round shape , wrap each filling ball with the dough portion, roll with your palm and lightly coat with cooked glutinous rice flour. Shake off excess flour and place into moon cake mould, press to print the pattern. Repeat this step until finish all the dough and fillings.
5) Store the moon cakes into an airtight container, place a kitchen paper on top to prevent any condensed water dropped on the moon cake surface. Refrigerante overnight.