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Ingredients A: 200g butter 60g sugar 1pc egg 1tsp vanilla essence Ingredients B: 260g plain flour (sifted) 1tsp baking powder (sifted) 1pc egg white 160g icing sugar (sifted) 1tsp corn flour (sifted) Jam adequate

Skin: 100g mashed sweet potato. 300g glutinous rice flour ( sifted) 1 tsp baking soda. 150g castor sugar. 100-120ml boiling water. Filling: 400g peanuts (fried and chopped) 100g castor sugar. 50ml oil. To Coat: 150g sesame seed (for coating). Oil for deep-frying.

Ingredient A: 4 pcs egg whites ⅛ tsp salt 160g castor sugar 1tsp almond essence 100g plain flour 50g melted butter Ingredient B: 100g plain flour 100g flaked almonds 120g pumpkin seeds

Ingredient A: 100g butter 130g sugar ⅛ tsp salt ¼ tsp ammonia Ingredient B: 1pc  egg ¼ tsp vanilla essence Ingredient C (sieve): 230g plain flour ½ tsp baking soda 20g ground almond Ingredient D: 60g nibbed almond Ingredient E: adequate egg yoke adequate almond

Ingredients: 10-15 shallots 2 tsp flour oil (for deep frying)

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