Brown Rice Kueh Salat

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Bottom Layer Ingredients
200 g glutinous rice (soaked for 3 hours)
50 g Brown Rice (soaked for 3 hours)
150 ml santan
1/4 tsp salt
3 pieces pandan leaves, cut into halves

Top Layer
3 eggs
200 ml coconut milk
21/2 tbsp plain flour
11/2 tbsp custard powder
100 g sugar
50 ml Pandan juice
1 drop of pandan paste
Pinch of salt

1) Drain glutinous rice and brown rice. Steam the rice on pandan leaves with salt for 15-20 minutes or till tender. Remove from heat and add in coconut milk. Mix well with a wooden chopstick, transfer back to heat and steam for 20 minutes further or till cooked through.
3) Lay a banana leaf on a bottom of a 7 inch square tray, place steamed rice in the tray and press down firmly with the banana leaf on top to compact it.
4) Transfer back to steamer and steam for 5 minutes (bottom layer has to be hot when top layer is poured on.

Top Layer
1) Beat eggs in a mixing bowl lightly with a fork. Mix in the plain flour and custard powder. Strain.
2) Cook coconut milk, pandan juice, sugar, salt and green coloring over low heat. Keep stirring  and add in egg mixture. Stir continuously  over low heat until mixture thickens.
3) Pour the green mixture over the steamed rice slowly. Steam over low heat for 20 minutes or until set.
4) Leave to cool completely before cutting it to serve.


Soon Kueh

Soon Kueh

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Soon Kueh 2

Ingredients For Wrapper
200 g rice flour
60 g tapioca flour
Extra tapioca flour for dusting
1/4 tsp salt
1 tbsp shallot oil
400 ml water

Banana leaf

1) Sieve rice and tapioca flour into a big mixing bowl.
2) Boil 400 ml water with salt. When boiled, pour into the flour mixture and stir vigorously with a wooden spoon or stick till flour is well combined and cooked.
3) Pour cooked rice dough on to a floured table top. Add in 1 tbsp shallot oil and knead till smooth, adding more tapioca flour if needed. Rest dough for 10 minutes.
4) Dip hands with water and knead dough again till smooth and pliable. Cover dough with dry towel to prevent drying. Divide dough into small balls.
5) Take a ball of dough on a plastic sheet and roll out into circle. Wrap 1 tbsp filling in center and fold in semi circle.  Press the edges together to seal.
6) Arrange soon kueh on greased steaming tray lined with banana leaf. Steam over high for 10 minutes, when kueh puffs up, it is ready.


7) Remove and brush with shallot oil. Topped with crispy fried shallots and dredge with sweet sauce or chilli sauce.

Ingredients for Fillings:

250 bangkwang  – shredded
1 shallot – sliced thinly
100 g bamboo shoot – shredded
50 g dried prawns – soaked till soft and drain
3 dried mushrooms – soaked till soft and shredded
50 g chicken fillet/pork  – boiled and shredded
3 cloves garlic – minced
2 tbsp corn oil

1 tsp light soy sauce
1 tsp sesame oil
1 tsp sugar
Salt to taste
1/2 tbsp oyster sauce
50 ml water
1/2 tsp white pepper

1) Heat oil in wok, fry chopped garlics, shallot, mushrooms and dried prawns till fragrant.  Add in bamboo shoot, bangkuang, chicken shreds, stir to mix well.  Add seasoning and some water and stir fry till all ingredients are cooked through and almost dry. Taste accordingly and adjust to your preference. Dish up and set aside to cool before using.


Crystal Mooncake aka Ang Ku Kueh

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Green Beans Fillings
150 g – Cooked Green Beans
80 g castor sugar
150 ml Coconut milk
100 ml fresh milk
2 tsp Agar Agar powder
10 g Instant Jelly powder or Gelatin powder

Crystal Skin
300 ml coconut milk
15 g 0Green Bean flour (Hoon Kwee)
4 tsp Agar agar powder
15 g Instant jelly or Gelatin Powder
700 ml water
200 g sugar

A few drops of red and green colour (Colouring of your choice)

Green Beans Filling
1) Blend all ingredients in a blender till smooth.
2) Pour mixture into a saucepan and bring to boil. Then pour into a tray (3 x 6 inch). When fillings is cool, cut into pieces and set aside,

Crystal Skin
1) Mix coconut milk with green bean flour and stir till well blended. Set aside.
2) Combine agar agar powder, instant jelly or gelatin, water and sugar. Bring to boil, stir in coconut milk mixture and bring to boil again, divide into 2 equal portion and add in green colour to onto one portion and red colour to the other portion.
3) Fill ang ko kueh moulds half full with crystal skin mixture.  When mixture is 1/2 set, add a piece of filling then fill moulds to the brim with crystal skin mixture. Place moulds in refrigerator.
4) Remove ang koo kueh from moulds when set.


Baked Spicy Tapioca Kueh

Baked Spicy Tapioca Cake

750 g grated tapioca
10 g plain flour and 10 g tapioca flour
200 ml Ayam Brand coconut milk
150 ml water
25 g butter
1 egg – lightly beaten
5 shallots – sliced
25 g dried shrimp (soaked ) – minced coarsely
2 fresh red chillies – mincec coarsely
1 stalks spring onion – diced

Seasoning Ingredients
11/2 tbsp light soy sauce
1/2 tsp sugar
Dash of white pepper
1/2 tsp chicken powder
1/2 tsp red chilli powder
1/2 tsp curry powder
Salt to taste
1 piece banana leaf  (7 x 7 “) scalded


1) Combine flour, tapioca flour, egg, coconut milk and water together. Strain through a sieve and mix with grated tapioca.
2) Heat a wok with 3 tbsp oil, saute onions, dried shrimps till aromatic. Add in red chilli, spring onion, (No.1), butter and seasoning, stir to combine well.
3) Pour mixture into a square 7 x 7 ” tray lined with banana leaf. Baked in pre heated oven 180 C for 40-45 minutes till golden and cooked through.
4) Cool for a couple of hours before slicing.

Salted Egg Yolk Ku Kueh

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Salted Egg Yolk Ku Kueh 1.jpg

Salted Egg Yok Ku Kueh 2.jpg

For Fillings
80 g green mung bean – soaked for 4-5 hours
100 g Knorr Golden Salted Egg Yolk Powder
100 g castor sugar
1 tbsp peanut oil
1/2 tsp salt
100 ml water
2 pieces pandan leaves

1) Steam green mung beans after draining off water for 30 minutes or till soft. Mash fine while still hot.
2) In a wok, add in sugar, water, salt and pandan leaves, Bring to a boil, add in mash green mung bean and salted egg yolk powder, oil and continue to fry till mixture is dry and binds well. Discard pandan leaves, remove fillings and set aside to cool. Divide into 15 g portions, roll into balls.

Ingredients for Skin Layer A
150 g glutinous rice flour
100 g sweet potato – peeled , sliced thinly, steamed until soft and mash.

Ingredients for Skin Layer B
80 ml concentrated coconut milk
75 ml water
20 g castor sugar
a little purple coloring

Ingredient C
2 tbsp oil

Ingredient D
Some extra glutinous rice flour
Some banana leaves (cut into rounds and brush center with oil)

For Glazing
2  tbsp pre-cooked peanut oil

1) Sieve ingredient A onto a clean table-top or mixing bowl. Make a well in the center.
2) Bring Ingredients B to a quick boil. Add in a little at a time and work slowly to bind ingredients into a soft dough. Lastly add in Ingredient C and knead dough till pliable and smooth.
3)  Divide dough into equal parts at 40 g each. Flatten and wrap in filling. Seal and shape into a round.  Dust with Ingredient D and press firmly into angku mould. Knock and dislodge angku from mould. Place on the oiled banana leaf and continue process with remaining dough pieces.
4) Steam angku kueh over medium heat for 8-10 minutes. Remove and glaze hot surface with pre-cooked oil.

Black Koo – Kueh (Black Glutinous Flour and Coconut)

Ku Kueh

Ku Kueh 2

Ku Kueh 3

For the Skin/Dough
100 g sweet potato – steamed and pureed
150 g black glutinous flour
1 tbsp sugar
2 tbsp corn oil
120 ml water (add slowly and could be less)

1) Mix all the ingredients together until you get a smooth dough. Pinch about 20 g of dough (depending on the size of the mould) flatten it with your palm, add a tsp of coconut fillings and wrap it up. Insert wrapped dough into well coated with flour mould and knocked it out and place on a piece of oiled banana leaf. Repeat till all dough is used up.
2) Steamed in medium heat for 10-15 minutes, oil the surface to prevent sticking.

Coconut Fillings
150 g shredded white coconut
50 g gula melaka
10 g brown sugar
3 tbsp water

1) Place the coconut in a saucepan. Add the sugar and cook under low heat, stirring until well combined. Add the water and continue stirring til almost dry. Dish out and leave it aside to cool down before using.

Ondeh Ondeh

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300 g glutinous rice flour
200 g sweet potatoes
2 tbsp Tapioca flour
10 pandan leaves
A few drops of green food colouring
Pinch of salt
200 g Gula Melaka
(grated and mixed with 2 tbsp castor sugar)
250 g grated white coconut

1) Steamed white grated coconut with 2 pieces pandan leaves and a pinch of salt for 10 minutes. Leave aside to cool.
2) Skin sweet potatoes and steam for 15-20 minutes or until cooked. Mash while still hot.
3) Crushed pandan leaves until fine. Add water to make 200 ml pandan juice. Sift, add pinch of salt and green coloring.
4) In a mixing bowl, add sieve glutinous flour and tapioca flour. Add in mashed sweet potatoes and pour in pandan water, mix and knead till dough is smooth, soft in texture and not sticky. Add more water if it is too dry.
5) Form in marble or your desire size balls. Flatten each ball lightly and fill with a teaspoon of gula melaka. Press edges together and shape into small ball.
6) Drop into boiling water, a few at a time, when cooked, glutinous rice balls will rise to the surface. Dish out with a perforated ladle and roll into steamed grated coconut.

Bubur Cha Cha Kuih

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Bottom Layer Ingredients (A)
60 g rice flour/glutinous rice flour
80 g tapioca flour
35 g sago flour
(sieve the flour mixture)
150 ml coconut milk
100 ml water

Bottom Layer Ingredients (B)
120 g sugar
1/2 tsp salt
100 ml coconut milk
150 ml water

1 cup mixed sweet potato and yam – cut into small cubes

Top Layer Ingredients (C)
30 g rice flour
50 g tapioca flour
(sieve the flour mixture)
75 ml coconut milk
50 ml water

Top Layer Ingredients (D)
120 g shredded gula melaka
1/4 tsp salt
175 ml water
2 pieces pandan leaves – tied into a knot

2 tbsp ready made cendol stirps

1) Combine ingredients (A) together and set aside.
2) Place ingredients (B) in a deep sauce pan and bring to a boil, pour into (1) and stir as you mix in sweet potato and yam cubes. Pour the batter into a plastic sheet lined 7″ square tin. Steam over medium heat for 10 minutes. Set aside.
3) Combine Ingredients (C)  together and set aside.
4) Combine Ingredients (D) into a clean saucepan, bring to a boil, off heat and discard pandan leaves. Add in cendol strips and slowly pour onto (3) and mix together. Pour on top of No (2) and smooth the top with a spatula. Steam for 25-30 minutes.
5) Cool down for at least 4-5 hours before slicing with a plastic oil knife.

Rempah Udang

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Pulut Ingredients
600 g glutinous rice
250ml coconut milk with 100 ml water
4 pandan leaves
Some blue coloring
Banana Leave (5 x 6″)
1 tsp salt
2 tsp sugar

Blended Ingredients
6 shallots
2 cloves garlic
4 pieces candlenuts
2 stalks lemongrass
1 tbsp coriander powder
3 red chillies
1 tsp oil
50 ml water

200 g grated white coconut – mixed with 1 tsp turmeric powder
2 tbsp dried shrimp – soaked and drained

Seasoning Ingredients
1/2 tsp salt
2 tbsp sugar
11/2 tbsp gula melaka
6 tbsp oil

1) Heat wok until hot, turn to low heat and add in coconut, dried shrimp and fry till crispy and golden. Transfer to a serving plate.
2) Heat oil in a wok and saute blended ingredients till fragrant, add in seasoning ingredients and stir fry for 5 minutes. Add in fried coconut mixture and stir to mix well.
3) Dish up the filling and leave to cool/

1) Soak the glutinous rice for 1-2 hours, preferably overnight.
2) Scaled the banana leaves in boiling water till soft. Wipe dry/
3) Mix rice with coconut milk, water, salt and sugar. Steam over rapidly boiling water for 25 minutes. Remove from steamer.
4) Place 11/2 tbsp of rice and spread in the center of the banana leaf. Put 2 tsp of fillings on it/ make a ball with fillings and roll up into a neat roll and secure ends with toothpicks and brush with a bit of oil.
5) Grill over charcoal fire or electric grill for 5-10 minutes, turning the rolls occasionally.

Kueh Salat/Seri Muka


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Kueh Salat 2

Bottom Layer
300 g glutinous rice (soaked for 3 – 4  hours). Drain
100 ml water (soaked with 20 blue pea flower – optional)
200 ml santan (thick coconut milk)
1/2 tsp of salt

3 pieces pandan leaves – cut into halves

Top Layer
3 eggs
100 g sugar
1-2 drops of pandan paste (you can use fresh pandan leaves)
2 tbsp plain flour
1 tsp tapioca flour
1 tbsp full custard powder
150 ml santan
125 ml water
Pinch of salt

1) Mix glutinous rice with salt, steam with pandan leaves for 10 minutes.  Remove from heat and add in coconut milk. Mix well with a wooden chopstick. Add in blue pea flower water in patches, fluff the rice again.  Transfer back to heat and steam for a further 20 minutes or till cooked.
2) Lay a banana leaf at the bottom of a 7″ x 7″ square tray. Place steamed rice into the tray and press down firmly.
3) (Meanwhile mix top layer ingredients in a mixing bowl. Whisk till smooth, sieve for smooth consistency  and stir over low heat until thickens slightly. Once mixture stick to the back of a spoon, it is ready.
4) Heat up compressed rice in the steamer and slowly pour the pandan mixture over it.
5) Steam over low heat for 20-25 minutes or until firm. Remove from steamer and let it cool totally before cutting.