Pulut Inti

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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)

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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.


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

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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

Banana leaves

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.


Avocado Kueh Lapis (Layered Kueh)

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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.



Apam Berkuah

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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

4 tbsp durian paste (remove from 5 durian seeds – mashed into paste)
150 g shaved gula melaka
150 ml thick coconut milk
200 ml water
2 pandan leaves
2 tbsps rice flour
pinch of salt

1) Combine all the ingredients (except bunga telang juice) in a bowl and stir with a wire whisk. Leave to ferment for about 1 – 2 hours or overnight in a refrigerator.
2) Grease and heat a small non stick skillet over low heat. Slowly pour 1-11/2 tbsps of the batter in a circle. Add a drop of bunga telang juice in the middle of the batter.  Cooked over low heat and top layer dries up, apam is cooked. Remove from pan (Repeat till batter is used up) If you have the mould, fill the mould 3/4 full with the batter.
3) Heat apam over low heat till holes appear and apam is cooked. Unmould and repeat step 2 and 3 till batter is used up. (this is for the mould).

1) Bring gula melaka, water, salt and pandan leaves to a boil.
2) Add thick coconut milk and rice flour, stir over heat till sauce thickens. Add in durian paste and stir to combine evenly.
3) Remove from heat immediately after it boils.

To Serve
Place apam on a saucer and top with durian sauce.

Soy Milk Sweet Corn Pudding

Corn pudding

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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

1) In a deep pot, add in soy milk, sugar, gula melaka, jelly powder, bring to boil, lower heat and simmer till sugar dissolved completely. Sieve it. Transfer to a clean pot.
2) Add custard powder to coconut milk and sieve it.
3) Bring soy milk mixture to a boil, add in cream corn, salt, stir to well mix and slowly pour in the coconut milk mixture, stirring all the while over low heat.  Add in butter and continue to stir till custard is cooked.
4) Spoon to your desired mould or pour to loaf pan or square pan.
5) Let it set completely and chilled it in the fridge before serving.

Chwee Kueh

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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

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 soft and chopped roughly
¼ tsp dark soya sauce
120 ml vegetable oil
2 tbsp sugar
1 tsp pepper
1 tbsp roasted sesame seeds

1) Blend rice flour, wheat starch, corn flour and salt with 300 ml water till smooth. Pour in 400 ml  boiling water, mix well and pour into greased small swee kueh cups. Arrange cups on steamer tray and steam over high heat for 15- 20 minutes. Remove and let it cool.
2) Heat 2 tbsp oil in wok, stir fry garlics, onions and dried shrimps till fragrant. Add in chopped chai poh along with seasoning. Stir fry till fragrant and well mixed. Taste accordingly and adjust to your preference.
3) Serve chwee kueh topped with radish toppings and sambal at the sides.

Talam Kueh Pulut Hitam

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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 tsp green coloring (optional)

1) Soak glutinous rice n black glutinous rice for at least 3-4 hours. Drain,
2) Steam the rice with pandan leaves and salt for abt 15-20 minutes or till tender. Remove from heat and add in coconut milk. Mix well with a wooden chopstick.
3) Transfer back to heat and steam for a further 20 minutes or till cooked.
4) Lay a banana leaf on the bottom of a 7 ” x 7″ square pan. Put steamed rice in the pan and press down firmly with a banana leaf on top to compact it. Return back to steamer and steam for another 5-8 minutes. (the bottom layer has to be hot when the top layer is poured on).
5) Beat eggs lightly with a fork and mix in rice flour. Strain.
6) Cook coconut milk, pandan water, sugar, salt and green coloring (optional)over low heat , keep stirring and add in the egg mixtures. Stir continuously over low heat until mixture thickens. Pour the mixtures over to the steamed rice slowly. Steam for a further 20-25 minutes or until set.
7) Cool the kueh before cutting.


Coco Pandan Kueh Lapis

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Coco Kueh Lapis 2

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 sago flour
160 g rice flour
1 tbsp coco powder (or 1/2 tsp chocolate paste)
300 ml coconut milk
200 ml water

Ingredients for Coco Layer D
180 g castor sugar
500 ml water

1) Combine ingredients A together and strain. Set aside,
2) Bring ingredients B to a boil,  pour from a height into No. 1 and stir well. Divide into 4 portions.
3) Combine Ingredients C together and strain. Set aside.
4) Bring Ingredients D to a boil, pour from a height into No. 3 and stir well, divide into 4 portions.
5) In a plastic sheet lined 9 inches square tray or  2 loaf pan, pour in a portion of No. 2 steam for 4- 5 minutes till it has set, pour in a portion of No. 4 and steam. Alternate till all portions are used up. Steam the final layer for 25-30 minutes to ensure it is well steamed. (when a skewer insert comes up clean).
6) Cool for at least 4 hours before slicing with a plastic knife.

Bingka Ambon

bingka ambon

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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 tbsp glutinous rice flour or 50 g
(Sieve both flours together)
150 g sugar
1 tbsp melted butter

1) Yeast mixture
Make yeast mixture by mixing flour, sugar, instant yeast and water. Let it proof for 20 minutes.

2) Hot  Coconut Milk
Cook coconut milk, lemongrass, kaffir leaves, and turmeric powder in a small pot over low heat, stir constantly until it comes to a slow boil. Add in butter and set aside.
3) Mix and Proof
Whisk eggs and sugar till pale and foamy. Add flour mixture and mix well. Add yeast mixture and cooled strained coconut milk into the egg mixture. Mix well and let it proof for 2 hours or more.

4) Grease a 7 x 7 square baking pan using butter.
5) Pour batter into greased pan and baked in pre heated oven 200 C bottom heat on middle rack. Open the oven door a bit and bake for 45 minutes.
6) Close the oven door and continue baking in highest rack for 10 minutes.
7) Let it cool completely, remove from pan, slice and serve.