Ingredient A:
70g margarine
40g shortening
150g sugar
½ tsp salt
1 tbsp maltose
35g fermented bean curb
¼ tsp ammonia
Ingredient B:
1pc egg
Ingredient C:
½ tsp five spice powder
½ tsp pepper
30g garlic (minced very finely)
80g toasted sesame
Ingredient D:
350g plain flour
2 tsp baking powder
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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:
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
Coconut Fillings:
Ingredients A:
125g (chopped) gula melaka
25ml water
5 leaf pandan leaf (washed, cut into small section)
Ingredients B:
200g white grated coconut (about ½ coconut)
Ingredients:
6 large ripe bananas, mashed
1¼ cups all-purpose flour
1 teaspoon baking powder
3 tablespoons sugar
Pinch of salt
Ingredients:
2 cups rice flour
¾ tsp salt
150 -160 ml water
Filling:
½ cup desiccated coconut
½ cup gula melaka, grated
Pandan leaves, cut into squares
½ cup coconut without skin, grated (optional)
Ingredients :
100 g sweet potato
50 g glutinous rice flour
30 ml warm water (I use more to form into soft dough)
1 tbsp fresh pandan juice
Filling:
100g gula melaka (palm sugar) – chop finely
Coating (Mix them together):
1/2 cup grated white coconut
pinch of salt
Ingredient:
500g sweet potato (Peel, cut into small pieces)
2 tbsp sugar
40g – 50g plain flour (sifted)
50g tapioca flour
Ingredients :
150g rice flour
1 ½ tbsp wheat starch flour
2 tbsp corn flour
1 tbsp oil
2 cups water
½ tsp salt
