Ingredients :
250 gr sago flour
100 gr rice flour
250 gr sugar
1/2 tea spoon of vanila
1/2 tea spoon of salt
800 cc coconut milk, separate 200 cc to be boiled
Cooking oil for polishing
Food coloring that suit your taste

Methods :
Dissolved 50 gr sago flour with 50 cc coconut milk. Add the 200 cc coconut milk that had been boiled first, then add sugar. Stir and leave them to cold. Mix the rest of the sago flour with rice flour, vanila and sugar. Pour them on top of the cold sago batter, then pour the rest of the coconut milk slowly until the batter become slick. Separate some of the batter as much as you please, to give it food coloring. Prepare a 20 x 20 cm brass, polish it with cooking oil. Pour about 6 table spoon of the white batter, then steam it for 5 minutes. Then, pour about 6 table spoon of the coloring batter and steam it for 5 minutes. Do it repeatedly, until all the batter is used. Steam them until cooked, then leave it to cold. Cut the layer with a knife that covered with papaya leaf, so the knife won’t stick to the layer.

Ingredients:
200 gr. glutinous rice flour
1 Tbs. slaked lime water
Banana leaves
¼ grated coconut
pinch of salt
Palm sugar syrup

Methods:
Soak the glutinuous rice in water for an hour and drain. Add the slaked lime water to make the rice rolls more solid, and stir. Take a piece of banana leaf and fill it ¾ full with glutinuous rice (just like making rice rolls). Secure the ends and tie rolls with string so that they will not burst during the boiling. Put the rolls in a saucepan and cover with water. Boil for 4 hours, drain and allow the rolls to cool. Add more hot water during the cooking when necessary. Serve the rolls by cutting it into 2 cm thick slices. Sprinkle the grated coconut which a pinch of salt has been added on top of the rolls and pour the palm sugar syrup over them.

Ingredients:
500 gram wheat flour
150 gram granulated sugar
½ tsp. salt
½ tsp. vanilla
2 eggs, lightly beaten
1 Tbs. cooking oil
100 cc water
½ Tbs. cocoa powder
800 cc oil for frying

Methods:
Thoroughly mix sugar, salt and vanilla. Add the beaten eggs and stir well.
Add oil, stir once more, and then divide in half.Divide the flour in half as well. Take 1 Tbs of flour from one part and add it to the other. Mix the flour with each half of the sugar and egg mixture. Add cocoa powder to the smaller mix. Add 50 cc of water to each half. Knead until smooth and not sticky to the touch. There will be two types of dough, white and brown. Separately, roll both pieces of dough out on a plastic covered cutting board until they are about 1 mm thick. Place the two together, then roll up. Wrap with plastic and place in the refrigerator for approximately an hour or until the dough hardens. With a sharp knife, cut the dough vertically into flat cylinders about 2 mm thick. Flatten once more with a rolling pin. Fry in hot oil until crisp. Remove, drain.

Ingredients:

Rice Cakes:
1 cup glutinous rice flour
½ cup tapioca starch
¾ cup water
¼ tsp. salt

Sauce:
3 cups water
1 cup coconut milk
½ cup palm sugar syrup
1 pandan leaf
Pinch of salt

Methods:
Rice Cake:
Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center. Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry. Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length. Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.
Sauce:
Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil. Add rice cakes and simmer for 20 minutes.
Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

Tips:
When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

Ingredients :
30 eggs (only the yellow part)
2 eggs (only the white part)
350 gr  orchid butter (shake it)
120 gr wheat flour
300 g sugar
20 gr milk powder
1 table spoon of chocolate paste
1/2 tea spoon of vanilla
1 table spoon of rum

Methods :
Shake the yellow and white eggs, sugar, vanilla and rum until the batter rise.  Add wheat flour, milk powder and butter. Shake again. Divide the batter into 3 bowl. Give chocolate paste on one bowl. Baked each batter in 200 degree celcius. After it is cooked, arrange the cake into 3 layers (with chocolate layer in the middle). Use jam or butter cream between layer (to stick them).

Ingredients :
30 eggs (the yellow part)
525 – 600 gr of shaked butter
100 gr wheat flour
300 gr sugar
3 table spoon of sweet milk
1 table spoon of layer cake spice (can be buy in supermarket)
1/2 tea spoon of vanilla

Methods :
Mix the eggs, sugar and vanilla, shake them all. Add the layer cake spice, wheat flour and butter. Prepare the baking plate with heat above 200 celcius. Use the 20×20x8 cm plate. Lubricate the plate with butter and bread paper, then lubricate it again with butter. Put 3-4 table spoon of the batter, baked it for 5 minutes. After it turned to yellow, lubricate the plate with the shake butter.
Press slowly the cooked layer, repeat the process from putting the batter again until the batter is all used. After the layers are baked, pull the cake out of the plate (by placing the plate up side down).  Cut it to squares and serve them.

Filling :
Srikaya jam as needed

Decoration :
Pandanus leaf

Methods :
Mix the wheat flour with milk, yeast and sugar, stir them. Add egg and liquid margarine, stir again. Leave them for 30 minutes. Prepare a thin frying pan, cover it with margarine. Pour the batter each in a medium spoon size and baked it. Lift it while it’s still hot, cover with with srikaya jam, fold it and tied it with pandanus leaf. Serve them with tea or coffee.

Ingredients :
2 eggs, use only the white part
100 gr sugar
175 gr butter, shake it
175 gr wheat flour

Methods :
Mix the white egg and sugar. Add the shaked butter and wheat flour.
Shape them to a cat tongue figure. Baked them and serve.

Ingredients :
300 gr sticky rice flour
30 gr sagu
8-10 suji leaves
150 gr brown sugar
300 gr coconut.

Methods :
Grind suji finely, mix it with water. Shred the coconut. Mix the rice and sagu flour, add the grind suji and a little water. Form the batter to balls, put brown sugar inside. Boil them until cooked

Ingredients :
300 gr sago/kanji/tapioka flour
1 table spoon of sugar
1/2 tea spoon of vanila powder
200 ml water
Food colouring (red and green), as needed
1/2 size of old coconut, peel, grate and steam it
Sugar as needed or red sugar syrup (200gr red sugar boiled with 150 ml water)

Methods :
Boil water with vanilla powder and sugar. Put sago/tapioka flour in a bowl, add hot water into the bowl slowly while stirring with wooden spoon. Then pound the batter with hands until it can be shaped. Divide the batter into three parts, mix the two parts with food coloring, so you will get a red, green and white batter.
Take one tea spoon of the batter, shape to an elips with sharp end (both sides). Boiled the shaped batter, until they can float. Lift and sprinkle them with the grate coconut, on top.  Serve them.