咖啡椰丝糕

材料A

幼糖 60克

马六甲黄糖 150克

黄油 1小匙

鸡蛋 4粒

材料B

普通面粉 250克

发粉 1小匙

即溶咖啡粉 2小匙

可可粉 2小匙

材料C

椰漿 200毫升

上層材料

白椰丝 300克

粟米粉 1大匙半

盐 1小匙

做法

1.首先，把材料A放入搅拌机內，打至松发。

2.把材料B拌勻後，再慢慢加入搅拌机內搅拌均勻；材料C如法炮制，拌勻，备用。

3.把上層材料拌勻後，再取适量放入模型杯內。要压紧椰丝。

4.把适量面糊悉数倒入模型杯內，以大火蒸10分钟即可。

椰絲木薯沙谷糕 Tapioca Sago Layer Kuih with Grated Coconut

椰絲木薯沙谷糕

材料 (A)
400克 木薯, 200克 沙谷米(青色)

材料 (B)
100克 細砂糖, 200毫升 濃椰漿, 1大匙 蛋黃粉, 少許 食用黃色素

材料 (B)
100克 細砂糖, 150毫升 濃椰漿

材料 (D)
150克 嫩椰絲, 1/2小匙 鹽

做法

1. 把木薯去皮，用攪拌機搗爛，取出，擠乾水份。

2. 將沙谷米用清水浸泡30分鐘，撈起，瀝水備用。

3. 把材料(D)拌勻後蒸5分鐘，取出，備用。

4. 將沙谷與材料(C)拌勻，分出兩等份。先把一份倒入一個已鋪了臘紙的8吋圓形蒸盤裡，盛入預熱蒸爐，加蓋，以大火蒸10分鐘。

5. 把木薯茸與材料(B)拌均勻，倒在做法(4)上面，鋪平後蒸15分鐘。

6. 最後加入剩餘的沙谷料，繼續以中火蒸20分鐘至熟透。

7. 冷卻後盛起，切塊，沾上椰絲食用。

Tapioca Sago Layer Kuih with Grated Coconut

Ingredients (A)
400g tapioca, 200g sago(green colour)

Ingredients (B)
100g caster sugar, 200ml thick coconut milk, 1 tbsp custard powder, Few
drops of yellow colouring

Ingredients (B)
100g caster sugar, 150ml thick coconut milk

Syrup
150g grated young coconut, 1/2 tsp salt

Method

1. Peel tapioca, blend it in the blender till finely. Remove, squeezed out it's moisture and drain.

2. Soak sago in the water for 30 minutes, remove and drian.

3. Combine the ingredients D, steam it for 5 minutes, set aside.

4. Combine soaked sago with ingredients C, divide mixture into 2 equal portions. Pour one portion of sago mixture into a greased
8 inches round cake tin lined with plastic paper. Covered and steam over high heat for 10 minutes.

5. Mix blended tapioca with all ingredients B, pour onto no.(4), level the surface. Steam for 15 minutes.

6. Add in the remaining sago mixture. Covered and steam over medium heat for further 20 minutes till cooked through.

7. Remove from heat, level to cool, cut and serve with steamed grated coconut.

紫色蕃薯打南糕 Purple Sweet Potato Kuih Talam

紫色蕃薯打南糕

材料
150克 蕃薯(紫紅色)

粉漿材料
200克 粘米粉, 100克 木薯粉, 10克 沙谷粉, 300毫升 濃椰漿, 100毫
升清水

糖水
220克 細砂糖, 1/2小匙 鹽, 300毫升 清水, 5片 班蘭葉∕香蘭葉

做法

1. 將蕃薯去皮，切丁，以大火蒸熟，盛起備用。

2. 準備糖水：把糖水材料煮沸，煮至糖溶化，待用。

3. 將所有粉漿材料拌勻，加入糖水，過濾，取出400克麵糊備用。

4. 把其餘的麵糊用平底鍋以中火攪煮至微濃稠，加入蒸熟的蕃薯拌勻。

5. 先把半份(200克)白色麵糊倒入一個已鋪了臘紙的8吋圓形蒸盤裡，盛入預熱蒸爐，蓋上，以大火蒸5分鐘。

6. 把蕃薯麵糊倒在做法(5)上面，鋪平，繼續蒸10分鐘。

7. 然後再加入剩下的半份白色麵糊，蓋上，以中火蒸20-25分鐘至熟，盛起，冷卻後切塊食用。

Purple Sweet Potato Kuih Talam

Ingredients
150g sweet potatoes (purple colour)

Batter Ingredients
200g rice flour, 100g tapioca flour, 10g sago flour ,300ml thick coconut
milk, 100ml water

Syrup
220g caster sugar, 1/2 tsp salt, 300ml water, 5 blades pandan leaf

Method

1. Peel sweet potatoes, cut into cubes. Steam over high heat till cooked and tender.

2. To make syrup, cook sugar, salt with water and pandan leaves until sugar is well dissolves, remove from heat, set aside.

3. Combine all batter ingredients, add in syrup, strain. Split out batter mixture of 400g as original white batter, set aside.

4. Cook the rest of remaining batter in a non-stick pan over medium heat until begins to thicken. Add in cooked sweet potatoes, mix well.

5. Pour 1/2 portion of the white batter(200g) in a greased 8 inches round cake tin lined with plastic sheet. Covered and steam over
high heat for 5 minutes.

6. Pour sweet potato batter mixture onto no.(5), level the surface. Steam for further 10 minutes.

7. Then, pour in the remaining white batter. Covered and steam over medium heat for 20-25 minutes till cooked. Remove from heat,
leave to cool, cut and serve.

香兰椰丝卷 Kueh Dadar

香兰椰丝卷

椰子馅
材料1
椰糖 : 125g (切碎)
水 : 25g
香兰叶 : 5片 (洗净, 剪段)

材料2
白椰丝 : 200g (½ 粒)

1) 小火将材料1搅煮至糖溶
2) 加入白椰丝翻炒至香熟 (约10分钟)
3) 盛起, 拿掉香兰叶, 放一旁待用

..................................................................................

香兰皮料

材料1
香兰叶 : 15片 (洗净, 剪小段)
水 : 300g

材料2
椰丝 : ½ 粒
盐 : ¼ tsp

材料3 (搅至糖溶)
鸡蛋 : 1粒
糖 : 1tbsp

材料4
面粉 : 200g

方法
1) 把材料1放进搅果汁里搅碎, 然后全部倒在钢盆里
2) 加入材料2 混均, 挤出335g的香兰椰浆
3) 加入材料3混均
4) 把面粉放在深盆内, 倒入香兰椰浆混合液, 拌均成面糊, 过沥
5) 以小火烧热不黏底的平底锅, 抹上少许油, 倒入适量面糊，
转动平底锅, 使面糊成圆形薄片, 煎香两面至熟, 取出
6) 放上椰子馅, 卷成筒状, 即可享用

产量: 约15个

Kueh Dadar

Coconut Fillings:
Ingredients A
Gula melaka : 125g (chopped)
Water : 25g
Pandan leaf : 5 leaf (washed, cut into small section)

Ingredients B
White grated coconut : 200g (about ½ coconut)

Method:
1) Cook Ingredients A over low flame till sugar dissolve
2) Add white grated coconut, toss fry till fragrant (about 10 min.)
3) Dish up, remove pandan leaf, set aside for use later
………………………………………………….

Batter:
Ingredients A
Pandan Leaf : 15 leaves (washed, cut into small section)
Water : 300g

Ingredients B
Grated coconut : ½ no.
Salt : ¼ tsp

Ingredients C (Stir till sugar dissolve)
Egg : 1 no.
Sugar : 1tbsp

Ingredients D
Plain Flour : 200g

Method:
1) Blend Ingredients A in a blender, pour everything into a bowl
2) Add Ingredients B, squeeze out 335g of pandan coconut milk
3) Mix in Ingredients C till well combined
4) Put flour in a deep mixing bowl, stir in coconut milk mixture from above, strain
5) Heat up a non-stick flat bottom pan, grease with a little oil, pour in a suitable amount of batter, turn pan around so that batter form a thin round pancake, fry on both side till cooked, remove
6) Wrap in coconut fillings, roll up and serve

Yield: about 15 rolls

蒸木薯粿 Steam Tapioca Kueh

蒸木薯粿
材料1 (混均，蒸10分钟)
白椰丝 : ½ 粒
盐 : ¼ tsp

材料2
木薯泥 : 500g
浓椰浆 : 200g
糖 : 150g
盐 : ½ tsp

方法
1) 20cm方形或圆形烘盆涂油铺上香蕉叶
2) 将材料2的所有材料放入钢盆内, 搅拌均匀, 倒入烘盆内
3) 放进蒸锅内, 以大火蒸约30分钟至熟, 取出
4) 待冷却后切块, 沾上白椰丝


Steam Tapioca kueh
Ingredients A: (mixed and steam for 10 min.)
½ grated white coconut
½ tsp salt

Ingredients B:
500g grated tapioca
200g thick coconut milk
150g sugar
¼ tsp salt

Method:
1) Grease baking tin (20cm) and line with banana leaf
2) Mix Ingredients B in a mixing bowl till well combined.
Pour into baking tin
3) Place in steamer and steam with high heat for 30 mins till cooked
4) Leave to cool. Cut and coat with grated white coconut

咖椰糯米饭

咖椰糯米饭 (Seri Muka)
1个9"x 3"圆形蒸盘,涂油

下层材料 (白色糯米饭)
糯米 : 300g (洗净, 浸水4小时, 滤干)
(glutinous rice)
稀椰浆 : 180g
盐 : 1 tsp.
香兰叶 : 4片

方法:
1. 把滤干的糯米放进已涂上油的蒸盘里
2. 加入稀椰浆, 盐, 拌均匀
3.把香兰叶放在糯米上面
4.大火蒸15分钟后,打开锅盖,取出香兰叶, 用筷子把糯米饭翻松,
5.然后用饭匙把糯米饭压实,盖上锅盖,再蒸15分钟,熄火

上层材料 (青色咖椰)
浓椰浆 : 400g
细砂糖 : 220g
全蛋 : 2粒
香兰叶汁 : 2 tbsp
玉米粉 : 30g
面粉 : 15g
盐 : ½ tsp

方法
1. 把浓椰浆, 细砂糖, 全蛋, 香兰叶汁, 放进钢盆里,
用打蛋器搅拌至糖溶
2. 加入玉米粉, 面粉, 盐, 混合均匀, 过滤,倒进锅内
3. 以中小火不停搅煮至半熟(糊状) 然后倒进已蒸熟的糯米饭上,
用饭匙把咖椰表面抹平
4. 中小火蒸20分钟,取出,待冷

注：要等到完全冷却后才能切

Seri Muka

Bottom layer :
Glutinous rice : 300g (washed, soaked for 4 hours and drained)
Coconut milk : 180g (½coconut, squeezed 180g coconut milk)
Salt : 1 tsp
Pandan leaves : 4 pieces

Method :
1. Put Glutinous rice into a 22cm steaming tray
2. Add in Coconut milk, Salt, and mix well
3. Place the pandan leaves on top
4. Steam with high heat about 15 mins, discard pandan leaves, fluff up rice and press with table spoon until firm
5. steam for another 15 mins

Top layer :
Thick coconut milk : 400g (1coconut, squeezed 400g coconut milk)
Sugar : 220g
Egg : 2
Pandan juice : 2 tbsp (used 5 pandan leaves)
Corn flour : 30g
Plain flour : 15g
Salt : ½ tsp

Method :
1. Stir thick coconut milk, sugar, egg and pandan juice lightly until sugar dissolved
2. Add in Corn flour, Plain flour, salt, mix well and strain into a saucepan cook with low fire and stir until thick, pour into the bottom layer
3. Steam with medium low heat about 20 mins
4. Remove and leave to cool before cutting into pieces

椰香糯米糕 Glutinous Rice Pudding

椰香糯米糕
材料1
椰糖 : 280g (切小块)
椰浆 : 125g
香兰叶 : 5 片

材料2
糯米 : 500g (洗净, 浸泡4小时, 沥干)

材料3
椰浆 : 350g
盐 : 1tsp
香兰叶 : 5 片

材料4
香蕉叶 : 1片 (20cmx20cm)

方法
1) 把材料1放进小锅内, 以小火不停搅煮至糖溶及浓,
熄火, 过沥, 待用
2) 把糯米放进已铺上香蕉叶的20cm 方形蒸盆内
加入材料3拌均匀
3) 大火蒸15分钟, 打开锅盖, 用筷子把糯米饭翻松,
再蒸15分钟至熟
4) 取出, 淋上椰糖浆, 充分拌均
5) 用饭匙把糯米饭压实, 放回锅内, 蒸30分钟,
取出待冷切块

Glutinous Rice Pudding
Ingredients A
Gula Melaka : 280g (cut into small pieces)
Coconut Milk : 125g
Pandan Leaves : 5 nos

Ingredients B
Glutinous Rice : 500g (washed, soaked for 4 hours, drained)

IngredientsＣ
Coconut Milk : 350g
Salt : 1tsp
Pandan Leave : 5 nos

Ingredients D
Banana Leaves : 1no (20cmx20cm)

Methods
1) Place Ingredients A in a small pot, dissolve gula melaka
over low heat, turn off heat, strain , set aside
2) Place glutinous rice into a pre-lined with banana leaf
baking tin(20cm), mix well with Ingredients C
3) Steam with high heat for 15 mins, fluff the rice with a pair
of chopstick, steam for another 15 mins till it’s cooked
4) Remove from steamer, mix well with Ingredients A
5) Press the rice with table spoon till firm, steam for another
30 mins, remove from steamer, let cool, cut into pieces

香辣糯米饭筒 Rempah Udang

香辣糯米饭筒

糯米饭

材料1
糯米 : 500g (洗净, 浸泡4小时, 沥干)

材料2
椰浆 : 375g
盐 : ½ tsp
香兰叶 : 4片

* 香蕉叶 : 1片 (铺蒸盆用)

* 蓝色素 / 蓝花汁 : 少许 (可不加)

方法
1) 把糯米放进已铺上香蕉叶的22cm蒸盆内, 加入材料2拌均
2) 放入蒸笼, 大火蒸15分钟, 打开锅盖, 用筷子把糯米饭翻松,
再蒸15分钟至熟, 取出
3) 加入少许蓝花汁, 随意把糯米饭拌成白, 蓝色

................................................................................

馅料
材料1
油 : 100g

材料2 (全部搅烂)
辣椒干 : 10 条 (洗净, 用热水泡软后, 沥干)
葱头 : 150g
蒜头 : 50g
Buah keras : 6粒
香茅 : 3 根 (只取根部约 ½ 寸)
黄姜 : 1小块
马拉煎 : 1小块

材料3
虾米 : 100g (洗净, 浸泡5分钟, 沥干, 搅碎)

材料4
白椰丝 : 100g

* 香蕉叶 6"x 6" → 约20片 (洗净, 烫软)

方法
1) 以中火烧热油，加入材料2炒香
2) 加入虾米炒至香熟
3) 加入白椰丝炒均,
4) 加入少许盐, 糖, 调味, 盛起
5) 把1½汤匙的糯米饭放在香蕉叶上, 压平 (图1)
6) 取1汤匙的馅料放在糯米饭中间 (图2)
7) 卷成筒状，两端用钉书夹钉紧，剪去多余的蕉叶
8) 把已包好的糯米饭筒送入已预热220°C的烤箱内, 以上火烤8分钟即可

Rempah Udang

Glutinous rice

Ingredients A
Glutinous rice : 500g (washed, Soak for 4 hrs and drained)

Ingredients B
Coconut Milk : 375g
Salt : ½ tsp
Pandan Leaf : 4 pcs

* 1 piece banana leaf to line tray

* a little blue colouring or some bunga telang colouring (optional)

Method:
1) Place glutinous rice into a 22cm steaming tray pre-lined with banana leaf, mix well with Ingredients B
2) Steam with high heat for 15 min, fluff the rice with a pair of
chopstick, steam for another 15 min. till it’s cooked, remove
3) Stir mix a little blue coloring to get mixed white ang blue glutinous rice

...............................................................................

Fillings

Ingredients A
Oil : 100g

Ingredients B (Blended)
Dried Chilli : 10 pcs (wash, soak with hot water to soften, drained)
Shallot : 150g
Garlic : 50g
Buah keras : 6 pcs
Lemon Grass : 3 stalk (use only about ½ inch from root portion )
Tumeric : 1 small pc
Balachan :1 small pc

Ingredients C
Dried Shrimp : 100g (wash, soak for 5 min, drain, grinded)

Ingredients D
Shredded coconut : 100g

* Banana leaf 6"x 6" → about 20 pc (wash, scour to soften)

Method:
1) Heat up oil over medium flame，sauté Ingredients B till aromatic
2) Add grinded dried shrimp and fry till cooked
3) Add shredded coconut and mix well
4) Add pinch of salt and sugar to taste, dish up
5) Put 1½ tbsp of glutinous rice on a pc of banana leaf, flatten
(pic 1)
6) Put 1 tbsp of fillings in the center (pic 2)
7) Roll up to form cylinder shape, staple both ends, trim off excess
banana leaf
8) Put wrapped rice in 220°C pre-heated oven to grill using upper
heat for 10 min.

烘木薯糕 Kueh Bingka Ubi

烘木薯糕

材料1
木薯泥 : 1kg

材料2 (混均, 搅至糖溶)
浓椰浆 : 400g

全蛋 : 1粒
糖 : 350g
盐 : ½ tsp

材料3
溶化牛油 : 100g

* 1片香蕉叶, 铺烤盘用

方法
1) 在20cm 方形烤盘内, 铺上1 片香蕉叶
2) 将全部材料放入盆内, 充分混匀
3) 倒入已铺上香蕉叶的烤盘内
4) 送入已预热200°C 的烤箱内, 烘约1小时- 1½ 至金黄色及熟
5) 取出, 待冷却后才切块享用

Kueh Bingka Ubi

Ingredients A
Grated tapioca : 1kg

Ingredients B (mix and stir till sugar dissolved )
Thick coconut milk : 400g

Egg : 1no.
Sugar : 350g
Salt : ½ tsp

Ingredients C
Melted butter : 100g

* 1 piece banana leaf for lining the baking tin

Method:
1) Line a 20cm square baking tin with banana leaf
2) Mix all Ingredients in a mixing bowl till well-combined
3) Pour mixture into lined baking tin
4) Bake in a pre-heated oven at 200°C for about 1 - 1 ½ hour till cook
5) Remove and leave to cool before cutting into pieces. Serve