Pulut Inti

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

Kueh Talam (2 layer tradisional nonya kueh)

Ingredients 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

Kuih Bingka Bakar Gula Melaka (Baked Tapioca Cake With Gula Melaka)

Ingredients 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

Avocado Kueh Lapis (Layered Kueh)

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

Apam Berkuah

Ingredients Pancake 250 g rice flour 2 tbsp glutinous rice flour Pinch of  salt 1 tbsp Instant yeast 220 ml coconut juice 100 ml lukewarm water 125 ml coconut milk Bunga telang juice or blue colouring Sauce 4 tbsp durian paste (remove from 5 durian seeds – mashed into paste) 150 g shaved gula melaka

Soy Milk Sweet Corn Pudding

Ingredients 500 ml coconut milk (400 ml Kara Coconut milk with 100 ml water) 500 ml fresh unsweetened soy bean milk 13 g jelly powder 1 can cream corn pinch of salt 50 g shaved gula melaka 100 g castor sugar 200 g custard powder 1 tsp butter Method 1) In a deep pot, add

Chwee Kueh

Ingredients Kueh 150 g rice flour 12 g wheat starch 12 g cornflour ½ tsp salt 2 tsp oil 300 ml room temperature water 400 ml boiling water Toppings 150 g chopped chai poh 3 cloves garlic, peel and chop roughly 3 small onions, slice thinly 1 tbsp dried shrimp – soaked in hot water till

Talam Kueh Pulut Hitam

  120 g black glutinous rice 150 g white glutinous rice 150 ml coconut milk with 100 ml water 3 pandan leaves 1/2 tsp salt Kaya Top 3 large eggs 90 g rice flour 100 g castor sugar 60 g gula melaka 350 ml water with 100 ml thick pandan water 1/2 tsp salt 1

Coco Pandan Kueh Lapis

Ingredients for Pandan Layer A 160 g sago flour 160 g rice flour 200 ml coconut milk 300 ml pandan juice (blend 12 pieces pandan leaves with 300 ml water, strain off residue) Ingredients for  Pandan Layer B 200 g castor sugar 1/4 tsp salt 500 ml water Ingredients for Coco Layer C 160 g

Bingka Ambon

Ingredients A 100 ml lukewarm water 2 tsp instant yeast 2 tbsp sugar 4 tbsp plain flour Ingredients B 350 ml coconut milk 2 stalks lemongrass – bruised 6 pieces kaffir leaves – crushed roughly 1 tsp turmeric powder Ingredients C 2 whole eggs 8 egg yolks 8 tbsp tapioca flour or 100 g 4