Ingredients:

300g orange-fleshed sweet potatoes
300g Japanese sweet potatoes
50g dried longans
2500 ml water
120g rock sugar
3 pandan leaves, knotted
1 thumb-sized piece ginger

Method:

1.  Peel and cut sweet potatoes into chunks.  Wash and flatten ginger with the back of a cleaver.
2.  Place 2.5 litres of water in a pot together with the ginger and pandan leaves.  Bring to a boil.
3.  Add in the dried longans, sweet potatoes and rock sugar.  Simmer for 15 to 20 minutes or until the sweet potatoes are just tender.
4.  Discard pandan leaves and serve.

Ingredients:

1 packet agar agar powder

1 cup sugar

4 cups water

4 tbsp evaporated milk

1 tsp almond essence

Method:

1. Measure 4 cups water and 1 cup sugar into a saucepan.

2. Sprinkle the agar agar powder on top of the water and stir well.

3. Bring to the boil, stirring continuously.

4. When boiled lower flame and add in evaporated milk and almond essence.

5. Pour into rinsed jelly mould and leave to set.

6. Chill before serving with fruit cocktail or longans.

1 packet agar agar powder

1 cup sugar

4 cups water

Method:

1.  Melt 1 cup of sugar till sugar turns brownish.

2.  Sprinkle agar agar powder on top of 4 cups of water and stir well.  Add in caramelised sugar and bring to boil.  Strain agar agar mixture when boiled and let half of it set, keeping the other half warm over a pot of hot water.

Ingredients for Coconut Jelly:

1 packet agar agar powder

1/2 cup sugar

2 cups water

2 cups coconut milk

1 tsp salt

Method:

1.  Boil agar agar powder with sugar and 2 cups water and strain mixture.

2.  Add 2 cups coconut milk and boil again.  Let half of coconut jelly set on top of caramel jelly.

3.  When coconut jelly is nearly set, heat up the other half of caramel jelly and pour on top.

4.  When caramel jelly is nearly set, heat up the other half of coconut jelly and pour on top.

5.  Let jelly set and chill before serving.

Ingredients:

300g plain flour

250g brown sugar

200ml thick coconut milk

50ml water

1 egg

1 tsp double action baking powder

5 pandan leaves

Method:

1.  Boil the brown sugar and 50ml water till sugar dissolves. Strain and leave to cool.
2.  Pound the pandan leaves and extract the juice.
3.  Mix the egg with the thick coconut milk and pandan juice.
4.  Mix the shifted flour with the cool sugar solution and mix well, then add in the thick coconut milk mixture.
5.  Dissolve the double action baking powder with 2 tbsp of hot water and add to the mixture.
6.  Pour mixture into small containers and steam immediately for about 20 minutes.

10 eggs
600g sugar
500ml thick coconut milk
4 pandan leaves, knotted
a pinch of salt
a slice of ginger

Method:
1.  Stir eggs and sugar together till sugar dissolves.
2.  Add half the amount of coconut milk with a pinch of salt to the egg mixture and stir well to mix.  Add the ginger and the pandan leaves.
3.  Heat mixture in double-boiler over a low heat.  Stir constantly with a wooden spoon till the sugar is completely dissolved.  Remove the ginger and pandan leaves and strain mixture.
3.  Add the other half amount of coconut milk and continue stirring till the mixture is thick and creamy.
4.  Wrap lid of double-boiler with a dry tea-towel, cover and steam kaya for 3 hrs over a moderate heat.

Method:

1.  Blend pandan leaves with 300ml water and strain out the pandan flavoured water.
2.  Cream the eggs with sugar till sugar dissolves.  Add in the thick coconut milk and pandan flavoured water.
3.  Fold in the flour and mix well. Strain the mixture.
4.  Melt the ghee in a 9 inches round tin.  Pour in the mixture.
5.  Bake in a preheated oven at 350 degress F for about an hour.
6.  Let kueh cool in tin before turning out.

600g glutinous rice
250ml water
300ml thick coconut milk
150ml thin coconut milk
300g gula melaka
150g sugar
6 pandan leaves
a pinch of salt

Method:

1.  Wash the glutinous rice in several changes of water and soak overnight.
2.  Spread the drained glutinous rice in a steaming tray and steam the rice for 30 minutes.  Add 250ml water to the steamed rice and mix well.  Add the pandan leaves and steam for a further 30 minutes.  Gently fluff up rice and set aside.
3.  Bring the thin coconut milk, chopped gula melaka, sugar and pandan leaves to a boil.  Stir continuously over a low heat till the sugar dissolves.  Add in the thick coconut milk, stir well and strain solution.
4.  Add the steamed rice.  Cook over a low flame, stirring continuously till mixture thickens.
5.  Spread the cooked wajik on a tray lined with banana leaves.  Press down firmly and smoothen the surface.  Cool till it hardens slightly before cutting.

2 tsp dry yeast
180g plain flour
300ml water

Method: Mix dissolved yeast with the plain flour and water and leave to rise for 5 to 8 hrs.

Ingredients:

450g plain flour
110 tapioca flour
90g sugar
500ml water
2 eggs
2 tsp alkaline water
1 tsp bicarbonate of soda

Method:
1.  Sieve plain flour and tapioca flour together into a mixing bowl.
2.  Add in the sugar, bicarbonate of soda, alkaline water and eggs.
3.  Add water gradually and stir until combined then add risen dough and mix well. Cover and keep batter aside for 1-2 hours.
4.  Heat a brass mould or a non-stick pan. Pour a thin layer of batter onto heated, greased mould and spread batter to form a round thin pancake.  Sprinkle with a bit of sugar, cover and cook over medium low  heat until cooked. Sprinkle with coconut or peanut fillings, fold kueh over and remove from mould.

600g plain flour
500g brown sugar
300g sweet potatoes
1 to 11/2 rice bowls water
1 tbsp dried yeast
10 pandan leaves

Method:

1.  Remove skin of sweet potatoes, wash and cut into pieces. Boil with some water till cooked, drain and  mash till fine.
2.  Pound pandan leaves and extract the juice.
3.  Sift flour into a mixing bowl, add the brown sugar and mix thoroughly.
4.  Add the pandan juice and cooled, mashed sweet potatoes.
5.  Add in the water bit by bit till enough to form a thick batter.
6.  Dissolve the dried yeast in 2 tbsp lukewarm water, leave till foamy then mix with the batter.  Mix well, cover and leave to prove for 1 hour.
7.  Pour batter into  2-5″ round tins lined with banana leaves and steam over vigorously boiling water for 1 hour.

300g rice flour
1200ml water
1 tsp salt
3 tsp alkaline water

Method:
1.  Sieve rice flour into a mixing bowl.  Add in the salt, 600ml water and the alkaline water and mix well. Rest mixture for 10-15 mins before straining.
2.  Boil remaining 600ml water.  When boiled, pour the rice flour mixture into it and stir till thick.
3.  Line a 9 inches round tray with cellophane paper.  Pour the rice flour mixture into it and smoothen the surface with 2 tbsp water.   Steam over high heat for about 1/2 hour or till cooked.
4.  Cool kueh before cutting into serving pieces. Serve with palm sugar syrup.

Palm Sugar Syrup:

300g gula melaka
150g caster sugar
150cc water
2 pandan leaves

Method:

1.  Boil the above ingredients together until thick.
2.  Remove pandan leaves and sieve.