How to make Durian Apom Balik

Ingredients

30g rice flour 300g plain flour 300g caster sugar 1 tsp baking powder 100g durian puree 3 eggs 8 pandan leaves 150ml thick coconut milk 250ml water a pinch of salt

Method: 1. Wash and blend pandan leaves with the 250ml water and strain out the juice. 2. Sift rice flour, plain flour, salt and baking powder into a mixing bowl. 3. Mix sugar, eggs and durian puree with 150ml thick coconut milk. Stir till sugar dissolves. 4. Mix sifted ingredients from (2) with 250ml pandan water to make a smooth batter. Gradually add this batter to the egg mixture. Mix well and strain mixture. 5. Heat kwali until hot. Reduce the heat and grease slightly with oil. 6. Pour the batter into the kwali. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apom balik turns golden brown. Fold the apom balik into half.

How to make Onde-onde

INGREDIENTS: 14 oz glutinous rice flour 10 oz sweet potato 3 tbsp pandan juice tsp salt 2 tbsp water 4 oz gula Melaka 2 cups fresh grated coconut

To Prepare : Break up the gula Melaka into small pieces [about half to an inch piece size]

Peel, cook and mash sweet potato

Sieve glutinous flour into a large bowl

Add mashed sweet potato and pandan juice

Mix well to combine and knead into a dough

Form dough into small balls, about 1 inch diameter

Make a hole in the center of the ball and fill with a small piece of gula Melaka

Roll again to make it into a small ball

Bring a pot of water to a boil, add the dough balls

When they float to the surface of the water, remove and place on a draining tray or sieve

Add salt to the fresh grated coconut [Substitute: desiccated coconut or coconut flakes]. Mix well

Roll the cooked glutinous balls over the coconut

Best served warm

How to make Binga Ubi

Ingredients: 1 lb grated tapioca 2 large eggs 1/4 tsp salt 1 cup sugar 1 cup coconut cream and 1 tbsp for glazing 1 stick (4 ozs) butter

Method:

Grease a 6" x 6" square tin.

Preheat oven at 375 F

Mix all the ingredients in a large glass bowl and microwave on high 1 minute at a time until mixture is thick.

Pour into greased tin and bake for 30 minutes.

Glaze the top with 1 tbsp of coconut cream and grill until brown.

Cool before cutting into pieces.

How to make Pulut Tai Tai

Ingredients * 5 petals of Bunga Telang (blue flower) * 50ml warm water * 200g glutinous rice, soaked about five hours * A few pandan leaves * 170g coconut milk * salt to taste

Method Seep flowers in warm water.

Then, strain flowers and squeeze petals to drizzle out colour to the pre-soaked glutinous rice. Mix coconut milk with salt and add to rice. Add in pandan leaves. Steam until rice is cooked. Let it cool and serve with kaya.

Kaya Ingredients * 200g thick coconut milk * 200g sugar * 3 eggs * 3 pandan leaves

Method Place eggs and sugar in a mixing bowl and cook over bain marie until slightly thick. Add in coconut milk and pandan leaves and cook for another few minutes until it thickens. Place into a container, cover with a cheese cloth and steam for about 20 to 30 minutes, stirring occassionaly if needed. Cool and serve with pulut.