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 :
2 lbs. cassava
200 gram granulated sugar
½ tsp. vanila
1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
100 cc water
food color

Method :
Put in sugar and vanila in a large stockpot with water and bring it to a boil. Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well. Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut. Serve at room temperature, or refrigerate for an hour and serve chilled.

Ingredients :
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

Method :
Beat the egg whites and sugar until thick and creamy. Add the coconut milk. Add the flour, coconut and vanilla fold in until well mixed. Pour into a greased baking tin. Beat the egg yolks and pour over the top of the cake mixture. Bake in 200° Celsius oven until done and golden brown

Ingredients :
75 g margarine or butter
250 ml water
150 g flour, sifted
100 g sugar
1/4 tsp salt
1 tsp vanilla
6 eggs
450 ml coconut cream
100 g raisins
100 g coconut, flesh, slivered

Method :
Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down. Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top. Cover again and continue cooking for about 5 minutes. Unmold and serve.

Ingredients :
50 gr peanut,roast, and grind coarsely.
50 gr sugar
150 gr glutineous rice fluor
1,5 teaspoon tapioca starch
salt
about 150ml warm water.
green & red food coloring

The ginger water :
300cc water
10 cm ginger, crushed
2 stalks lemon grass
2 pandan ( screwpine )leaves
300 gr sugar

Method :
Mix ground peanut with sugar. Set aside. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben). Add warm water little by little until mixture is pliant. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture. Cook the balls in hot boiling water until floating. Remove and set aside. Boil all the ginger water ingredients. Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse. Serve warm/hot with the glutineous balls.

For Risoles wrapper :
150 g all-purpose flour
1 egg
200 ml milk
salt

For filling :
150 g minced beef or chicken
3 small potatoes, cut into small cubes
2 carrots, cut into small cubes
1 onion, peeled and sliced
2 garlic cloves, peeled and sliced
1 stalk celery, chopped
1 stalk spring onion, chopped (optional)
1 tablespoon flour, mixed with a little of water
1/2 teaspoon pepper
1/2 beef bouillon cube (Maggi or Knorr block)
sugar, to the taste
1 cup water

For dipping :
1 egg
breadcrumbs

Method :
Make the wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it’s done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.
Make the filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.
Make the Risoles: take one Risoles’s wrapper then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.
Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil. Serve with fresh green bird’s eyes chillies or chilli sauce.

Ingredients :

Bottom layer :
300g glutinous rice, washed and soaked for 4 hours, drained
180ml santan (coconut milk) from 1/2 coconut
2 pandan leaves, knotted

Top layer :
4 eggs, beaten with 150g castor sugar until sugar dissolves
1 tbsp cornflour
250ml thick santan from 1 coconut
4 pandan leaves (screwpine leaves), pounded to extract juice
a little green food coloring, if desired
1/4 tsp salt

Method :
Put glutinous rice, santan (coconut milk) and pandan leaves (screwpine leaves) into a steaming tray. Steam over high heat for about 30 minutes till the rice is soft. Remove from heat and press with a piece of banana leaf or plastic till firm and level. Mix all the ingredients for the top layer to get a nice green color. Strain mixture over the glutinous rice layer. Steam over low heat till custard is cooked and firm (insert a knife to check whether custard is cooked). Leave to cool completely before cutting into pieces.