Ondeh Ondeh Tapioca Kueh

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1 kg blended tapioca
1 tbsp tapioca/sago flour
1 large egg – beaten lightly
150 g sugar
200 ml coconut milk

Some green coloring
1 tbsp pandan juice

Coconut Fillings
300 g grated white coconut
200 g shaved gula melaka
50 g sugar
(Cooked gula melaka and sugar with a bit of salt till melted, add in grated coconut and stir to well combined and continue to cook till almost dry, set aside to cool and divide into 2 portion)

200 grated white coconut – steamed for 10 minutes with a bit of salt and some pandan leaves

Banana leaf

1) Mixed the grated tapioca, tapioca/sago flour, coconut milk, sugar, egg, pandan juice, green coloring and a pinch of salt in a mixing bowl.  Cook the mixture in a non stick wok till the mixture thickens (stirring all the while for 10-15 minutes). Divide into 3 portions.
2) Line a 7 x 7 ” square pan with banana leaf.  Put a portion of the tapioca mixture on the banana and smooth them evenly with a spatula. Place a portion of the coconut mixture on top of the tapioca and spread it out evenly. Pour another portion of the tapioca mixture on top of coconut , follow by coconut. and lastly tapioca mixture.
3) Steam for 40-45 minutes or until cooked. Remove from steamer and transfer to pre heated oven 170 C and bake for 15 minutes.
4) Leave the cake to cool down completely and cut into pieces. Coat them with steamed grated coconut.

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Ku Chai Kueh (Dumpling)

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200 g ku chai (Chives) chopped
80 g minced chicken meat/pork
40 g carrots – diced
50 g bangkuang/bamboo shoot – diced
40 g dried shrimps – soaked till soft and minced coarsely

1 tsp sesame oil
2 tsp oyster sauce
1/2 tsp white pepper
2 tsp light soy sauce
1/2 tbsp garlic oil

50 g steamed yam – mashed

250 g rice flour
40 g tapioca flour
420 ml water
11/2 tbsp oil

1) Filling – Heat 1 tbsp oil and stir fry dried shrimps, minced meat till meat is opaque. Dish out into a mixing bowl. Add in carrot, bangkuang, ku chai and seasoning, mix well and set aside,
2) Dough
Combine rice flour and tapioca flour with water and stir till smooth. Cook mixture till thickened into a ball of dough, stirring constantly. Add mashed yam and mix well. Add garlic oil to dough and knead till smooth. Cover dough with damp cloth and set aside to cool.  Divide into small ball of your choice.
3) Take a ball of dough and roll out into circle. Wrap 1 tbsp of filling in the center and press edges together to seal. Arrange the kueh on greased steaming tray lined with banana leaf. Steam for 10-12 minutes. Remove kueh and brush with garlic oil and sprinkle with roasted sesame seed.

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Steamed Yam Kueh

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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.

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Pulut Tai Tai With Gula Melaka Kaya

Pulut Tai Tai

Kaya 1

2 cups glutinous rice
100 ml Kara Coconut milk (mixed with 2 cups water)
1/2 tsp salt
5 pieces pandan leaves

1) Wash glutinous rice, add in 2 cups of diluted coconut milk, pandan leaves, salt and cook in the rice cooker.
2) Before the rice is cooked, scatter green colour or blue pea colouring to  the rice and let it cook till rice is cooked through.
3) Take the rice out from the cooker, use a fork or chopstick to flip the rice.
4) Place the rice on a greased square baking tray with cellophane sheet, press hard and until compact as possible. Use your hand or spoon.
5) Steam over rapidly boiling water for a further 10 minutes so that they will bind well. Remove from steamer and let it cool completely and cut into your desire sizes.
Squeeze Gula Melaka Kaya on top of the rice before serving.

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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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

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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.