Mango & Nata De Coco Konnyaku Jelly

Recipe and picture from http://babeinthecitykl.blogspot.com

1. Follow directions on the pack of konnyaku jelly powder. Substitute some of the water for mango juice that came with the nata de coco. Adjust sweetness by reducing the sugar asked for in the directions.
2. Cube some mangoes and drained nata de coco. Place these into individual jelly moulds.
3. Add in the konnyaku into the moulds.
4. Allow the jellies to cool down before refrigerating them.
5. To serve, use a sharp knife and give it a gentle slide on the side to remove them from the moulds.

Agar-Agar Santan

Recipe and picture from http://feedmeimhungry.blogspot.com

Ingredients:
30g agar-agar powder
250ml water
750ml hot water (in a large saucepan)
300g sugar
3 screwpine (pandan) leaves, knotted*
180ml thick coconut milk
1/4 tsp any colour (food colouring)

Combine agar-agar powder with 250ml water. Stir to dissolve, then pour into the hot water. (If the agar-agar does not dissolve well, use a balloon whisk and whisk the mixture in the saucepan until smooth) Add sugar and screwpine leaves and bring to a boil for 10–15 minutes over a medium heat. Stir occasionally while cooking. Divide agar-agar into three portions. Add colouring to the two-thirds portion and pour into individual moulds or a large mould.

Bring the remaining one-thirds liquid to a gentle simmer, then add thick coconut milk. When it begins to boil, remove from the heat at once. Test the firmness of the coloured portion. It should be about set. Gently pour spoonfuls of coconut milk agar-agar mixture over the coloured jelly(take care not to break through the surface of the coloured jelly). Leave to set completely. Chill in the refrigerator before serving.

*Screwpine leaves or pandan leaves can be found in the frozen section of your local asian grocery. Alternatively, you may substitute with 1 tbsp of rose water/rose essence.

Banana Pandan Cake

Recipe and picture from http://www.pastrieslady.blogspot.com

Ingredients:
5 tsp of pandan essence
1 cup of plain flour
1 tsp of baking powder
1 cup of sugar
4 riped banana
2 eggs

Method:
1. Flour circular pan (12 inches diameter). Preheat oven to 350 deg.
2. In a bowl mix flour, baking powder and set aside.
3. Using an electric mixer to beat eggs and add pandan essence. Then add sugar and follow by banana, beat the mixer again.
4. Add flour mixer. Continue beating until well blended. Set aside.
5. Pour cake mixture into the prepare pan. Bake for 20 minute at 350 deg.
6. If it's ready to take it out, remove from the oven and cool for at least about 45 minute. Loosen the sides by tracing a metal spatula or knife

Tropical Coconut Pudding

Recipe from http://webindia123.com

Ingredients:
Coconut Milk - 1 tin
Condensed Milk - 1 tin
Gelatin - 2 tsp (or agar-agar powder – 1 ½ tsp)
Hot water - 1/4 cup
Vanilla essence - 1 drop
Egg White - 1

Method of Preparation:
1. Dissolve gelatin in 1/4 cup of hot water. Add the cook gelatin, condensed milk & try to add thick coconut milk.
2. Beat the egg white stiff, add this to the above mix and chill. Add vanilla essence for flavor.
3. Pour the mixture into a glass tray, has to go into the fridge (freezer) for setting. After 20 min set it with tropical fruits like pineapple, mango or papaya. Nor you can set in individual bowls. So that& you can serve it as individual settings.
4. This pudding won't cook, so without gelatin the pudding will not be set. Get it well melted, combine all the ingredients into the condensed milk.

Coconut Pudding Triangles

Recipe and picture from http://find.myrecipes.com

Coconut pudding, or haupia, is a traditional Hawaiian sweet usually cut into small squares. It shows up at just about every potluck on the islands.

Prep and Cook Time: about 10 minutes, plus 1 hour to chill.

Ingredients
1/2 cup sweetened flaked coconut
Vegetable oil for oiling baking dish
1 can (14 oz.) coconut milk
6 tablespoons cornstarch
1/3 cup sugar
1/2 teaspoon vanilla
1/8 teaspoon salt

Preparation
1. Preheat oven to 325°. Spread flaked coconut on a baking sheet and bake until golden brown, 6 to 8 minutes.
2. Oil an 8-in.-square baking dish. In a small bowl, stir together 1/2 cup coconut milk and cornstarch until smooth.
3. In a medium nonstick saucepan, combine 1 1/2 cups coconut milk (if you don't have enough, augment with water) and sugar. Stir over medium heat until sugar has dissolved. Drizzle cornstarch mixture slowly into saucepan, whisking, and whisk in vanilla and salt. Cook, whisking vigorously (do not allow to boil), until mixture is very thick, pulling away from pan, and no longer tastes floury, 4 to 6 minutes. Pour into prepared dish and spread evenly. Let cool briefly, then cover with plastic wrap and chill until set, at least 1 hour.

4. Cut haupia into 22 to 24 triangles and sprinkle each with a pinch of toasted coconut.

Makes 22 to 24 triangles

Yam Cake (Wu Tau Kou)

Recipe and picture from http://chinneeq.files.wordpress.com

Ingredients
1 yam, diced (about 250g)
5 cloves garlic

(A) Mix Well
1 packet blended rice flour (about 125g rice flour)
2 tbsp tapioca flour
1 cup water

Seasoning – salt, 5 spice powder, sugar to taste

Garnishing – shallot crisp, dried prawns crisps

Method
1. Heat oil and sauté shallots and dried prawns (separately) till crisp. Dish out and set aside.
2. Saute garlic with remaining oil, add in yam and stir-fry till fragrant. Mix in water and bring to boil.
3. Add in mixture (A) and seasoning, cook until batter becomes thick. Pour out batter into a greased tray to steam (30minutes).

Once yam cake is cooled, add garnishing and serve with your favourite sauce (I use sweet black sauce from the market).

Coconut Black Rice Pudding

Recipe and picture from http://blog.fatfreevegan.com

Ingredients
2 cups black rice (black glutinous rice or forbidden rice)
3/4 cups sugar
6 1/2 cups water
1/2 tsp. salt
2 cinnamon sticks, broken
5 cardamom pods, lightly crushed
3 cloves
1/2 cup grated fresh coconut (or dried flaked coconut)

Method:
1. Rinse the rice a couple of times, and check it for pebbles or other impurities. Put the water, rice, and salt in the pressure cooker, and begin heating it. Add the sugar and stir until dissolved.
2. Place the cinnamon, cardamom pods, and cloves into a bag formed of cheesecloth, tie it, and place it into the pot.
3. Over high heat, bring the cooker to high pressure; lower heat to maintain high pressure and cook for 35 minutes.
4. Allow the pressure to come down naturally. Open the cooker and stir the rice. Add the coconut, and continue cooking over medium-low heat, stirring regularly, until rice is completely cooked and the liquid has become a thick syrup. How long this takes may depend on your rice. (Mine took a lot longer than I expected, about 45 minutes.) The longer you cook, the thicker this will become, so cook it as long as you can.
5. Remove the spice bag, and spoon the rice into serving dishes. You may serve this warm, at room temperature, or, how I like it, cold. This is particularly good topped with fresh mango. Serves 6-8 (unless the cook is home alone with it all day; then anyone else is lucky to get any!)

According to the original recipe, you can make this without a pressure cooker. Soak the rice for 24 hours before cooking. Simmer in a heavy pot, adding water as needed, for at least 90 minutes or until the rice is done and the pudding is thick.

Time consuming? Yes. Worth it? Absolutely!

Bubur Kacang Hijau

Recipe and picture from www.penangfaces.chanlilian.net

Ingredients
200 gms green bean
100 gms glutinious rice
1 liter water

1 block gula melaka or palm sugar
100 gms sago pearls (soak in water before cooking)
300-400 mls coconut milk
a few pandan leaves
a pinch of salt

Method
1. Ideally, you have a the slow cooker to cook this because it is tricky business to slow boil the green beans without getting a burnt pot. Use very, very low fire.
2. Boil the green bean, glutionious rice, water and gula melaka for several hours. It will cook faster if you have soaked the green beans and glutinous rice overnight. I left the bean, rice and sugar to cook overnight in the slow cooker.
3. When the beans and rice are soft and mushy, add in coconut milk, sago, pandan and pinch of salt.

Be prepared to give away a big portion to friends and neighbours because even with this little quantity, I still end up with a big pot. Note that the husk of the mungbean may cause a gassy tummy to some people, so don’t overeat! It is fattening too.

Black Glutinous Rice Porridge

Recipe from www.kuali.com

also known as Bubur Pulut Hitam
Recipe by Amy Beh

Ingredients
300g black glutinous rice
5 litres water
100g castor sugar
100g palm sugar
75g dried longans, rinsed
2–3 pandan leaves, knotted

Combine:
2 tbsp corn flour
3 tbsp water
thick milk from 1 coconut
1/2 tsp salt

Method
1. Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.
2. Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)
3. Add thickening to the glutinous rice and bring to a boil, then remove from heat.

To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

Bubur Cha-Cha

Recipe and picture from www.petertan.com

Ingredients:
300g yam, diced
300g sweet potato, diced
80g black-eyed beans, soaked in hot water for 2 hours
100g sago pearls
100g tapioca starch
boiling water
3 cups thick coconut milk
100g sugar, or to taste
3 pandan leaves, knotted

Method
1. Steam yam and sweet potato separately until soft (about 20 minutes) and set aside.
2. Remove the beans from the water it had been soaking in and cook in boiling water until soft. Remove and set aside.
3. Cook sago pearls in a pot of boiling until they become translucent (about one half hour). Remove and set aside.
4. Using a spatula, add boiling water to the tapioca starch in a mixing bowl, bit by bit until it becomes doughy. Mix well. When it can be handled with bare hands, roll into 1cm thickness and cut into strips. Cook in boiling water until they become translucent (about one half hour). Remove and soak in iced water until needed.
5. Put coconut milk, sugar and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously. Add yam, sweet potato, black-eyed beans, tapioca jelly and sago pearls and mix well. Serve hot or cold.

Sago Pearls Dessert

Recipe and picture from www.audreycooks.com

Recipe serves 5

Ingredients
120 gm dried sago pearls
1 litre of filtered water
Cream of 1 coconut
Pinch of salt
150 gm chopped gula melaka
2 pandan leaves (bruised and knotted)
20 ml hot boiling water

1. Bring the litre of water to boil. Pour in the dried sago pearls slowly, stir well with a spoon.
2. Boil sago over low heat and cover with a lid. Stir constantly until sago pearls turn transparent approximately 10 minutes.
3. Pour sago into a huge small-holed sieve and run cold water through. The purpose of this method is to wash away all the unwanted starch generated while boiling in order to get beautiful individual tiny pearls.
4. Scoop into serving glasses and refrigerate.

Gula Melaka
Next, combine the chopped gula melaka with the hot boiling water and pandan leaves. Bring to boil for 3 - 5 minutes on low heat until all the gula melaka turns to liquid syrup. Remove from heat, discard pandan leaves and set aside to cool in a jug.

Coconut Cream
Add a little salt to the coconut cream and keep refrigerated in a small jug.

When ready to serve, just take out the sago glasses, pour in gula melaka syrup and topped with santan. (I usually let my guests do this themselves so that it will be according to their own preference of sweetness.)

Kuih Talam

Recipe and picture from www.lilyng2000.blogspot.com
Ingredients:

For bottom green layer:
(A):
70g rice flour
30g green bean flour
300ml water

(B):
250g sugar
250ml water
1 tsp pandan paste
A few drops of green colouring
3/4 tsp potassium carbonate & sodium bi-carbonate solution.

For top white layer:
(C):
40g rice flour
1 1/2 tbsp green bean flour
1/2 tsp salt
300ml coconut milk

Method:
1. Mix (A) and leave aside to soak for about 10 to 15 minutes.
2. Cook sugar and water until sugar dissolves. Mix in the pandan paste,green coloring and potassium carbonate & sodium bi-carbonate solution(kan sui).
3. Pour syrup into (A). Cook in microwave for 1 minute on high , stir continuously with a whick, keep cooking for 1 minute at a time on high until batter becomes fairly thick and translucent but still runny.
4. Pour the hot batter into a greased 7 inch cake tin. If batter has turned too thick, you would have to smooth and level the surface with a plastic spatula.
5. Steam over rapidly boiling water for 15 to 20 minutes.

To prepare the white layer
1. Mix ingredients (C) together and soak for 10 minutes.
2. Cook in the microwave for 1 minute on high, stir and then another more minute. Batter must be runny.
3. Scratch the surface of the green layer before pouring in the top layer.
4. Pour the topping layer over the cooked green layer. Steam for about 10 minutes.

Cool the kuih well. Slice into small diamond-shaped pieces.

Kheer (Rice Pudding)

Recipe and picture from www.allrecipes.com

INGREDIENTS
2 cups coconut milk
2 cups milk
3 tablespoons white sugar
1/2 cup Basmati rice
1/4 cup raisins
1/2 teaspoon ground cardamom
1/2 teaspoon rose water (optional)
1/4 cup sliced almonds, toasted
1/4 cup chopped pistachio nuts

DIRECTIONS
1. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
2. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Durian Cake

Recipe and picture from www.lilyng2000.blogspot.com

Ingredients:
120 g margarine
125 g sugar
1/4 tsp salt
160 g durian flesh
3 large eggs
20 ml milk/coconut milk
150 g all purpose flour )
1/4 tsp baking powder )Sieve together
1 tsp custard powder )

Method:
1. Preheat oven to 350f. Grease the bundt pan and dust with flour.
2. Cream margarine, sugar and salt until fluffy.
3. Add durian and mix well to combine.
4. Beat in eggs one at a time, followed by milk.
5. Fold in sieved flour.
6. Check for dropping consistency, if too stiff, add a tbsp of milk.
7. Pour mixture into prepared bundt pan and bake for about 45 minutes.

Test for doneness.
Cool in bundt pan and using the hot towel method, remove cake and let cool on rack. (Hot towel method: the cake has to cool in pan to set then use very hot towel and let pan sit on the hot towel for 2 minutes. the cake will dislodge easily)

Kuih Dadar

Recipe and picture from www.lilyng2000.blogspot.com

Ingredients
For the crepe:
1/2 cup of all purpose flour
2 large eggs
1 cup of milk
1 tbsp of melted butter
1 tsp sugar
pinch of salt

For the Filling:
A:
3 tbsp sugar
10 oz grated palm sugar(gula melaka)
3 tbsp water

B:
20 oz grated coconut - white only
1 tbsp cornflour mixed with 2 tbsps water

Method:
For the crepe:
1. Mix the flour, sugar and salt in a large bowl.
2. Make a 'well' in the center of the flour mixture and add eggs, melted butter and half of the milk.
3. With a whisk or wooden spoon, gradually stir the flour into the liquid mixture.
4. While stirring gradually add more milk until the consistency is that of cream.
5. When all milk is added, beat or whisk to remove all lumps.(sieve if you must)
6. Pour 1/4 cup of the crepe batter into preheated pan. Cook both sides on low heat until cooked (do not cook until brown)
7. Put 2 tbsp of coconut filling and roll like you would the spring roll.

For the filling:
Boil A to dissolve sugar. Add coconut, lower heat, stirring till almost dry.
Add the cornflour mixture and cook for 5 minutes.

Cool.

Jin Dui

Recipe and picture from www.lilyng2000.blogspot.com

Ingredients:

6 cups oil for deep-frying, or as needed

1 cup brown sugar
14 tablespoons (just under 1 cup) warm water
2 1/2 cups glutinous rice flour

Filling:

1/2 cup chopped roasted peanuts with 1/4 cup sugar

Method:
1. In a wok, pre-heat the oil for deep-frying to 320F.
2. Dissolve the brown sugar in the warm water.
3. Place the rice flour in a large bowl.
4. Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture.
5. Stir until you have a sticky, caramel-colored dough.
6. Pinch off a piece of dough roughly the size of an average golf ball.
7. Push your thumb into the dough to make an indentation. Place a small amount of filling (no more than 1 teaspoon) into the indentation , and shape the dough over the top to seal.
8. Repeat the process with the remainder of the balls.

9. Deep fry the balls, three at a time, in the hot oil(check oil with thermometer and if oil is 320 f, shut off the fire). Once the balls start floating to the surface (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok. Continue applying pressure to expand approximately 3 times(desirable size) their normal size. Turn fire on again and fry balls till golden brown. Repeat procedure for frying until all the balls are done.

Drain the deep-fried balls on baking rack then transfer to paper towels.

Rainbow Agar-Agar

Recipe and picture from lilyng2000.blogspot.com

Ingredients:

The Transparent Layer:
2 tbsp agar agar powder
1200 ml water
200 gm castor sugar
Colorings - green is a must and i use pandan paste, it not only gives the green, it fragrants the whole jelly.

The Coconut Milk Layer:
2 tbsp agar agar powder
400 ml concentrated coconut milk
800 ml water
200 gm of castor sugar
1/2 tsp salt

Method:
1. Boil above ingredients for the transparent layer except colourings till dissolved. Sieve mixture and return to pot. Leave it on the stove on the lowest heat or doubleboil to keep the mixture warm until the coconut layer is ready for assembling.
2. Boil the agar agar, sugar and water for the coconut layer till dissolved, then add in coconut milk and salt. Sieve mixture and return to pot. Leave it on very low heat .

Assembling:
1. Measure about 250 ml of transparent agar agar and colour it in the colour you like. Leave it to harden slightly(not too hard if not the jelly will not stick together. If too hard, just use a fork to lightly scratch the surface before adding the next layer.)
2. The second layer will be 250 ml of the coconut milk agar agar. Leave to harden slightly
3. Do the same alternating between the transparent layer and the coconut milk layer until all the agar agar have been used up.

Leave the whole jelly to cool down before refrigerating it for at least a few hours.