Pulut Inti

pulut inti 1.jpg


500 g glutinous rice
350 ml coconut milk
1/2 tsp of salt
2-3 pieces pandan leaves – shredded
a bit of blue coloring or blue pea flower soaked in water

300 g grated white coconut
120 g gula melaka
1/2 tsp salt
1 tbsp brown sugar
50 g small rock sugar
100 ml water

Banana leaves (scalded in hot water till soft)

1) Soak glutinous rice for about 1-2  hours. Drain  and steam  with pandan leaves and salt for about 15-20 minutes or till tender. Remove from heat and add in coconut milk, stir with chopstick to mix well with the rice. Slowly sprinkle the  blue colouring all over the rice.
2) Transfer back to heat again and steam for a further 10-15 minutes or till cooked. Leave to cool.

1) In a saucepan, add in gula melaka, rock sugar, brown sugar and 100 ml water,cook over low heat till sugar dissolves, strain the mixture.
2) Combine shredded white coconut and salt with the sugar syrup and cook over low heat till dry but not burnt. Set aside.

To wrap:
1) Place 2 tbsps of the glutinous rice at the center of the a piece of banana leaf  (13 x 15 cm) and top with 1 tbsp of coconut fillings. Fold up the sides to the center to overlap slightly.


Kueh Talam (2 layer tradisional nonya kueh)

kueh talam.jpg

kueh talam 1.jpg

kueh talam 2.jpg

kueh talam 3.jpg

White Top Layer
180 g sugar
100 g corn flour
35 g mung bean flour (green pea flour)
700 ml water. a pinch of salt
600 ml coconut milk

Green Bottom layer
50 g rice flour
120 g corn flour
180 g sugar
500 ml coconut milk
500 ml water
100 ml pandan juice (10 pieces pandan leaves bland with 50 ml water to get 100 ml juice)
1 drop of green colouring (optional)

Bottom Layer
1) In a saucepan, add in water and sugar, boil till sugar melts.
2) Mix coconut milk with rice flour and corn flour. Add pandan juice, stir to mix well, sieve and pour into the sugar syrup from (1). Cook over low heat until batter thickens slightly. Pour into 8″ square tray lined with a plastic sheet. Steam for 10 minutes, open the cover every 5 minutes while steaming.

3) Top Layer
a) In a saucepan, add in water and sugar, boil till sugar melts.
b) Mix coconut milk, corn flour, mung bean flour together and mix well, sieve and pour into the sugar syrup from (a). Cook over low heat until batter thickens slightly, stirring continously till smooth .
c) Slowly pour the mixture over the green layer. Steam with lid covered for 15 – 20 minutes, Open the cover every 5 minutes.
d) Cool for 4-5 hours before cutting to your preference shape.


Ondeh Ondeh SnowSkin Mooncake

ondeh ondeh mooncake

ondeh ondeh mooncake 1.jpg

ondeh ondeh mooncake 2.jpg

ondeh ondeh mooncake 3

ondeh ondeh mooncake 4.jpg

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.



Avocado Kueh Lapis (Layered Kueh)

Avocado Kueh Lapis.jpg

Avocado Kueh Lapis1.jpg
Ingredients A
40 g sago flour
40 g rice flour
50 g tapioca flour
125 ml coconut cream
100 ml plain water

Ingredients B
100 g castor sugar
175 ml plain water
1/2 tsp salt
2 blades pandan leaves (knotted)
green coloring and red coloring

Ingredients C
70 g tapioca flour
60 g rice flour
100 ml coconut cream
100 ml plain water
21/2 tbsp Nutrimix Avocadopowder

Ingredients D
90 g castor sugar
200 ml plain water

1-2 fresh Acocado  cut into small chunks

1) Combine ingredients together, mix well, strain and set aside.
2) In a saucepan, add in Ingredients B and bring to a boil, discard pandan leaves. Pour the syrup into No.(1) and mix well. Divide into 3 portions, color the 1st portion green, 2nd portion red and 3rd portions remains neutral.
3) Combine ingredients C together, set aside.
4) Bring Ingredients (D) to a quick boil. Pour the syrup into No. (3), mix well. Pour the combined mixtures into a plastic sheet lined 7 inch square pan. Steam kueh for 5 minutes, pour in green portion, steam for 4 minutes, pour in plain portion, steam for 4 minutes and lastly the red portion, steam for 15-20 minutes. Occasionally add in boiling water to the steamer.
5) Cool kueh 3-4 hours before slicing with a oiled plastic knife.
6) Serve with freshly cut fresh Avocado bits.



Steamed Carrot Cake With Chai Po

carrot cake

carrot cake 4

carrot cake 3


800 g grated coarsely white carrot
1-2 dried chicken/pork sausage – diced finely
4 shitake mushroom – soaked till soft – squeezed dried and diced finely (retained the water)
11/2 tbsp dried shrimp -soaked till soft and chopped finely
4 pieces dried scallops – soaked till soft and chopped coarsely
2 tbsp sweet chai po (perserved dried radish) – optional
2 shallots – sliced finely
11/2 tbsp corn oil

Ingredients A
1 tbsp soy sauce
1/2 tsp sugar

Ingredients B
1 tsp chicken/mushroom powder
200 ml chicken broth
1/2 tsp white pepper
Pinch of salt

Flour mixtures
300 g rice flour
30 g corn flour
250 ml carrot juice + mushroom , dried shrimp and scallops water
300 ml chicken broth
1/2 tsp sugar
Salt to taste

Makes 2 x 20 cm square trays


1) In a mixing bowl, add in flour mixtures and mix till well combined. The batter should be runny. Set aside.
2) Heat oil in a non stick wok till hot, add in shallots and saute till fragrant,  add  chai po, chopped and minced ingredients, stir fry over high heat for about 1 minute.
3) Add in seasoning A and cook for another 1 minute and add in grated carrot and stir to mix well.  Add in Ingredient B and stir to combine well. Taste accordingly and adjust to your preference.
4) Turn heat to low and slowly pour in flour mixtures, stir quickly to make sure all ingredients are well incorporated.
5) Cook till mixture turns into a paste, drizzle with a bit of oil for smoother consistency.
6) Scoop the batter to a greased heatproof pan/plate/dish and steam for 40-45 minutes or until skewer /toothpick inserted comes out clean.
7) Remove from heat and let it cool completely and serve with chilli sauce. Can be eaten on its own or pan fried till crisp on both sides.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Soya Milk Pandan Jelly Cake

soya milk panda jelly cake 1

soya milk pandan jelly cake

soya milk pandan cake.jpg

soya milk pandan cake 1

soya milk pandan cake 2

Ingredients (A)
Pandan Jelly
300 ml water
300 ml fresh pandan juice (blend 12 pcs pandan leaves with water to make 300 ml)
50 g sugar
5 g jelly powder

Ingedients (B)
Soya Milk layer
400 ml water
200 ml fresh sugarless soya milk/fresh milk
100 g sugar
10 g jelly powder

1) For Ingredients(A), add in water, pandan juice, sugar and jelly powder in a saucepan and cook over low heat, stirring all the while till sugar and jelly powder has dissolve completely.  Pour into a square mould and leave in the fridge to set for 2 hours. Cut into your desire cubes.
2) Combine Ingredients B in a saucepan, Stir as you cook and once it comes to a big boil, off heat.
3) Pour 150 ml of (2) into 7″ round cake pan, scatter the cut pandan jelly over it and press it down gently using a spoon. Leave to 1/2 set. Pour the balance of (2) over it and add the rest of the cut jelly. Using the spoon to gently press the pandan jelly down. Leave to set and chill in fridge.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Kueh Ko Sui

Kueh Ko sui.jpg

kueh ko sui 1.jpg

kueh ko sui 2.jpg

Ingredients  A

1 Cup Grated Coconut
1/2 tsp salt Sea Salt
1 Pandan Leaf – cut into small pieces

Ingredients B
250 g gula  melaka
30 g sugar (optional)
500 ml  coconut milk (250 ml coconut cream mixed with 250 ml water
2 blades pandan leaves – tied into a knot

Ingredients C
Flour mixture
500 ml water
160 g tapioca flour
120 g rice flour
10 g glutinous rice flour
1 tsp alkaline water (kan sui)

1) Combine all  flour mixture in a deep pot, mix well until it’s smooth. Strain and set aside.
2) In a deep pan, bring Ingredients B to a boil. Simmer gently for 5 minutes or till sugar ha dissolved totally, off heat and discard pandan leaves.
3) Pour (1) into gula melaka syrup, whisk till smooth and cook over low heat still slightly thickened, stirring constantly.
4) Pour batter into a greased/lined with plastice square baking pan. Steam over rapidly hot water for about 40 minutes.
5) Steam the grated coconut for about 5 minutes and set aside.
5) Cool the kueh before cutting into pieces and coated with steamed  grated coconut .

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Jelly Tau Fu Hua (Tau Huay)/Beancurd

Jelly Tau Fu Hua.jpg

Gula Melaka syrup.jpg

Jelly Tau Fu Hua 1.jpg

1/3 packet of jelly strip
250 ml water
1 box sugarless Vita Soy Milk/fresh soy milk (1.4 litre)
6 pieces pandan leaves – tied into a knot

1) Add water, soy milk, jelly strip  and pandan leaves in a pot and boil till well dissolved, strain and cool in the fridge for 3-4 hours.

Gula Melaka Syrup
2 small blocks of gula melaka
800 ml water

1) Put gula melaka and water in a pot, boil till well dissolved and strain.

To Serve
Scoop some jelly tai fu hua in a serving bowl, drizzle with sone gula melaka syrup and serve hot or cold.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Steamed Yam Kueh

yam kueh.jpg

yam kueh 1.jpg

yam kueh 3

600 g yam
340 g rice flour
50 g tapioca flour
1.2 litres water (divide into 2 portions)

200 g chicken meat -boil till cooked and mince finely
80 g dried shrimps – soaked in water till soft, drain and chopped.
20 dried mushrooms (soaked till soft – drain and chopped)
6 cloves garlics – minced finely

Seasoning ingredients
1 tbsp chicken granules
1/2 tsp Five spice powder
1 tsp white pepper
1 tsp salt

6 tbsp oil

For Garnishing
100 g sliced shallots – fried till crispy
Sliced spting onions
Sliced red chilli

1) Skin yam, shred 300 g and the balance cut into small cube.
2) Mix rice flour with tapioca flour with 1 portion of the water, stir to mix well.
3) Heat oil in a non stick wok and saute garlics and dried shrimps till aromatic. Then add in mushrooms, chicken meat, shredded yam, cube yam. remaining portion of water, seasoning ingredients. Simmer till it boils, reduce heat.
4) Lastly, stir in flour solution from (2), stir to mix well.
5) Grease a 8 ” square tray and line it with a sheet of white plastic. Pour in the yam mixture and steam over high heat for 45 minutes or till cooked through.
6) Garnish with sliced spring onions, chilli and shallots, serve with chilli sauce.

Chilli Sauce
200 g fresh chilli (pounded)
50 g shallots (pounded)
3 tbsp tomato sauce
1 tbsp Thai chilli sauce
2 tbsp sugar
1 tbsp lime juice
1/2 tsp salt
200 ml water
3 tbsp oil

1) Heat wok with oil, saute pounded ingredients, over medium heat, keep on stir frying for 5 minutes till aromatic.
2) Add in remaining ingredients and stir till sauce thickens.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Pengat Ubi Kayu

Pengat Ubi Kayu.jpg

Pengat Ubi Kayu 1.jpg

600 g tender fresh tapioca
Gula Melaka syrup
3 Pandan leaves (screwpine leave)
70 gm Grated gula melaka
150 g rock sugar
200 ml water
200 ml coconut milk
a pinch of salt

1) Peel and cut into tapioca into strips or pieces or chunks
2) Boil tapioca with pandan leaves and salt till tender or cook through. Drain and set aside.
3) Boil gula melaka and rock sugar in 200 ml water, strain the mixture.
4) Cook tapioca and gula melaka syrup together over low heat and slowly stir in coconut milk, stir to mix well and cook till sauce thickened.
5) Serve hot or cold.