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.

Talam Merah

Top dark layer:
20g rice flour
40g tapioca starch
40g plain flour
150g gula melaka
100g sugar
350ml water
1 pandan leaf

Bottom wwhite layer:
40g rice flour
10g tapioca starch
150ml thick coconut milk
1/2 tsp salt
100ml water

Method:
1. Bottom Layer: Sift rice flour, tapioca starch abd plain flour together. Boil both types of sugar and pandan leaf with 200ml water till dissolved. Remove pandan leaf and strain the syrup. Mix well flour mixture with the rest of (150ml) water-adding it into the syrup.
2. Stir over medium heat till mixture thickens. Bring water in steamer into a boil. Pour mixture into 6 inch greased pan, steamed over medium heat for 15 minutes till cooked.
3.Top Layer: SIft rice flour and tapioca starch-combine with thick coconut milk, salt and water. Filter and stir over low heat till slightly thickened.
4. When top layer is cooked, pour in bottom layer mixture. Steam over high ehat about 15 minutes. Leave to cool.

Tips:
If batter becomes lumpy when cooked, quickly break lumps with a whisk.
After the first layer is cooked, make sure surface is dry before laying second layer otherwise they will not stick.

Jemput Pisang

Ingredients:
450g bananas (peeled)
200g plain flour (sifted)
3 tbsp sugar
1 egg

Method:
1. Mash bananas and sift in plain flour.
2. Combine well mashed bananas with flour, sugar and egg. Set aside for 15 minutes.
3. Heat 6 cups of oil. Put in 1 tbsp of banana batter and deep-fry over low heat till golden brown.

Tips: For best results, use ripen bananas. If bananas are very sweet, use less sugar.