Ingredients (glutinous rice balls):
300g glutinous rice flour
½ cup of boiling water
1 cup of water (room temperature)
Food coloring (optional)
Ingredients (syrup):
Rock sugar to taste
3-4 slices fresh ginger (optional)
4 pcs screwpine leaves /pandan leaves (optional)
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Ingredients A:
1 grated white coconut
½ tsp salt
Ingredients B:
1 kg grated tapioca
300g castor sugar
1 tbsp tapioca flour
40g melted butter
1 tsp pandan/vanilla essence
¼ tsp of salt
2 eggs slightly beaten
300 ml of thick coconut milk
100 ml of thin coconut milk
Ingredients:
600g mango (about 2 honey mangoes)
400ml mango juice (peel fresh or any other similar brands)
125ml evaporated milk
80g sago pearls (small type)
250ml water
2~3 tbsp sugar
1 tbsp cornflour/tapioca starch
1 tbsp water
extra 100ml water
Ingredients:
170g rice flour (sifted)
150g white sugar
360ml water
3/4 tsp instant yeast
1 tbsp warm water
Ingredients:
Batter:
25g rice flour
50g plain flour
½ tsp bicarbonate soda
25g sugar
pinch of salt
25ml thick coconut milk
50 ml water
oil for greasing the pan
filling:
½ cup caster sugar
½ cup roasted peanuts (finely ground)
½ cup margarine
½ cup cream corn (optional)
Ingredients A:
½ grated coconut
½ tsp salt
Ingredients B (wash, soak for 60 minutes, drain):
300g pearl sago
Ingredient C:
160g sugar
1 tbsp corn flour
2 tsp pandan juice (thick)
¼ tsp vanilla oil
Ingredients A:
200g egg
230g sugar
Ingredients B:
230g Hong Kong flour
Ingredients C:
75 ml 7-up
Ingredients:
6 large ripe bananas, mashed
1¼ cups all-purpose flour
1 teaspoon baking powder
3 tablespoons sugar
Pinch of salt
Ingredients A:
210g sugar
150g water
6 pcs pandan leaves
Ingredients B:
50g rice flour
180g tapioca flour
480g coconut milk
½ tsp salt
¼ tsp Vanilla oil
Ingredient A:
longan in syrup : 1can (550g)
Ingredients B: (soak for 10 minutes)
Gelatine powder : 25g
water : 100g
Ingredients C:
longan syrup : 300g
water : 200g
sugar : 50g
Pandan leaves : 4 pcs
Ingredients D:
Lemon juice : 30g
Ingredients E:
Longan : 35 – 40 pcs
