Free Online Recipes

Bottom layer: Ingredient A: 200 g rice flour 20g tapioca flour 1½ tsp salt 300ml coconut milk 700 ml water Ingredients B: 200g yam- chopped cubes, steam for 5 minutes, mix with purple colouring

Ingredients A: 150g rice flour 100g green peas flour 60g sugar 1000ml santan (2 coconut) 150g sago Pinch of salt Ingredients B: 600ml santan 90g rice flour 100g tapioca flour 2tbsp pandan juice 150g sugar

Ingredients A: 300g grated tapioca 100g sago (soak in the water for 10 minutes) 100ml thick coconut milk 120g caster sugar 1 tbsp custard powder 1 tsp concentrated pandan paste Ingredient B: 120g grated young coconut ¼ tsp salt

Ingredients A: 80g high protein flour 80g plain flour 50g green pea flour 1 tbsp custard powder 2 tsp baking powder Ingredients B: 160g caster sugar 3 eggs 1 tsp cake stabilizer 120ml melted butter 180ml water A few drops vanilla essence

Ingredients:- 100g red bean 2 pieces pandan leaf (knotted) 500ml water 200g sugar 600ml water 200g rice flour 100g wheat starch / tang ming flour 400g thick coconut milk

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: 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: 250g self raising flour 250ml coconut milk 1 medium/large egg 1 big piece of gula Melaka (Palm Sugar) 50ml water 300g sweet potato (about 3-4 small sweet potato)

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