Baked Tapioca Cake (木薯糕)

Steamed Yam Cake (芋头糕)

Home made Ondeh-ondeh kuih

Ondeh-ondeh Recipe :

Skin :
1) 200 gram glutinous rice flour
2) 100 ml coconut milk
3) 2 tablespoon pandan juice
4) 1 tablespoon sugar
5) 1 tablespoon cooking oil

Filling :
1) 100 ml gula melaka (Palm sugar) , chopped and mixed with 1 tablespoon caster sugar

Coating :
1) Fresh grated coconut
2) Half teaspoon salt

Method :
1) Mix and steam the coating ingredients for 2 minutes, set aside.
2) Pour the coconut milk into glutinous rice flour and mix in a bowl.
3) Add in the other ingredients for the skin until form a soft dough.
4) Form small balls with the dough and fill a little filling inside and seal them up.
5) Boil a pot of water and put in the dough balls and cook until the balls float up.
6) Dish and drain the balls, then coat them with the grated coconut.

** Can serve them hot or cold : D

Jagung Kuih

Recipe:

1.5 cup of custard powder

3/4 cup sugar

1 pack of coconut milk

1 tin of sweet corn(cream style)

a pinch of salt

3 cups of water

Instructions:

1) Mix all the ingredient in a mixing bowl

2) Filter the mixture

3) Boil the 3 cups of water in a pan/wok

4) When the water is boiled, pour in the mixture

5) Stir the mixture until it is smooth, thick and shinny

6) Pour it into a mold and cool/chill it in fridge.

7) It is ready to serve when it is harden into pudding.

Home made Seri Muka Kuih

Kuih Seri muka

Ingredients:

Rice Layer

300g glutinous rice (wash and soak in water for 3 to 4 hours)
180ml coconut milk
2 teaspoons of salt
1 tablespoons of sugar

Egg Custard Layer

3 large eggs
4 tablespoons of flour
4 tablespoons of corn flour
300ml coconut milk
120g castor sugar
5 leaves of natural pandan, pound it and extract the green juice.
1/4 teaspoons of salt

Method:

1. Drain rice and steam in tray for 20 minutes.

2. Remove from heat, fluff up the rice and pour in the coconut milk, sugar and salt.
Mix well. Steam for another 20-25 minutes or till cooked.

3. Using a spoon or spatula,press cooked glutinous rice firmly and use another tray to level pressed rice.

4. Mix the 2 flours mixture and add in the 3 eggs. Strain mixture. Add coconut milk, pandan juice, salt and sugar.

5. Pour in egg custard over the steamed glutinous rice and steam for 10 - 15 minutes until cooked.

Here are the pictures taken after the Kuih is done, I use natural Pandan juice without any other artificial coloring, so it looks a lot pale compare to those scarily "radioactive" green coloring.