Pulut Inti

Ang Ku Kue

Putu Ayu

Dadar Gulung

9 Layers Cake

Ingredients:
500g tapioca flour
180g rice flour
800 ml coconut milk
400-450g sugar
560 ml warm water
3/4 tsp pandan essence/paste
coloring

Method:
1. Mix all ingredients and divide into three portions.
2. Add pandan essence into one portion, red into one, and green into one.
3. Pour about 1 cup of batter into pan, steam on high heat about 7 minutes.
4.Finally, steam the last layer about 10 minutes.

Kue Kosui

Ingredients:
(A)
300g gula melaka
500 ml water
1 tbsp santan powder
2 pandan leaves

(B)
100g tapioca flour
160g rice flour
20g glutinous rice flour
500 ml water
3/4 tsp alkaline water

Method:
1. Cook (A) in a saucepan, bring to a boil until sugar has dissolved. Strain any unnecessary lumps, leave aside.
2. Mix (B) till smooth batter formed. Add in gula melaka syrup, cook on low heat till slightly thickened-stirring constantly.
3. Steam freshly grated coconut for about 8 minutes-leave aside for use later.
4. Pour batter on tray and steam about 15 minutes.
5. Cool and cut into squares, dusted with grated coconut

Ondeh Ondeh

Ingredients:
300g glutinous rice flour
2 tbsp sugar
20 pandan leaves
200ml wwater
1/2 tsp alkaline water
100g gula melaka (chopped)
150g grated coconut
some salt

Method:
1. Sift glutinous rice flour onto a plate and combine with sugar. Blend pandan leaves with water into juice.
2. Mix pandan juice with alkaline water then add into the flour mixture. Put a small piece of dough into boiling water, cook till it floats. Remove and knead in with the rest of dough. Set aside for about 15 minutes before dividing into 40 balls.
3. Fill each dough with gula melaka and shape into ball. Lay balls on plate sprinkled with glutinous rice flour to prevent sticking on the plate.
4. Bring a pot of wwater to a boil. Cook the balls till they float. Continue boiling for a minute. Remove-rinse with ater-drain.
5. Combine grated coconut with salt. Steam mixture on high heat about 5 minutes. Coat balls into steamed grated coconut.

Tips: It is not advisable to coat balls wwith raw grated coconuts. The grated coconut has to be mixed with salt and steamed before using-allowing it to last longer.