Ingredients:
1.2 kg Yam, peeled and diced
150 g Dried Shrimp, soaked till soften (keep the water to cook mix with flour mixture)
4 pcs lap cheong - diced
2 pcs lap yuk (optional) - diced
3 - 5 Fresh Shiitake Mushroom, sliced
9-12 pcs (depending on size) Shallots, sliced and deep fried until brown and crispy.
3 Garlic Cloves, chopped

A) Batter
4 rice bowl Rice flour
1 rice bowl Cornstarch
8 ½ rice bowl Water + water for soaking dried shrimp

B) Seasoning
1 Teaspoon White Pepper
1 Teaspoon Five Spice Powder
1 tbsp powdered Chicken Stock
½ tsp Sesame Oil
½ tsp Salt or to taste

1. Sauteed in oil the following (individually) until fragrant and DO NOT wash the wok.
Ci. mushroom
Cii. dried shrimp
Ciii. lap cheong (chinese sausage)
Civ. lap yuk (wax pork belly) or bacon.
2. Next fry the yam with 3 tbsp of the shallots oil and ½ of the fried shallots until semi soft then add ingredients Ci-iv, mix well; then add flour mixture.
3a. You can either continue frying until the mixture becomes sticky then transfer to *tray (slightly more than 3/4 full) for steaming or
b. Just pour the flour mixture into the Yam mixture; mix well, transfer to *tray (slightly more than 3/4 full) for steaming.
4. Steam for 45 mins to 1 hr in high heat. Test with a bamboo skewer, if it comes out clean then it’s cooked, if not continue until done.
5. Garnished with spring onions, fried shallots and diced/sliced red chilli.
*The round tray I used is 10”x 2” and 8”x 2”

Rice Layer: 
300g uncooked glutinous rice, washed & soaked it for 2 hours (rinse & drain the rice), 
200ml coconut milk, 
1 tsp salt 
2 pandan leaves (tied into a knot). 
Place the rice in a 8" inches or 20cm square pan, 
mix the coconut milk and salt together with the glutinous rice. 
Bury the pandan leaves in the rice and steam until the rice is cooked (around 30 to 40 minutes). Remove the pandan leaves and fluff the rice up with a fork. 
Then, using a folded square banana leaf, 
press the rice down to form an even, 
compact layer (i used kueh lapis presser). 
Steam for another 10-15 minutes.

Custard Layer:
3 eggs, 
200ml coconut milk, 
180g sugar (I put 160g), 
100ml pandan juice,
 4 tsp of Hoen Kwee flour, 
2 tsp corn flour, 
2 tbsp plain flour. 
Combine eggs, coconut milk & sugar in a mixing bowl, stirring with a whisk. 
Add the pandan juice and all the dry ingredients, 
stir well until smooth and free of lumps. 
Strain the mixture into a heatproof bowl and
 set this bowl over a pan of gently simmering water. 
Stir continuously until the custard just begins to thicken (do not over cooked). 
Pour this over the rice. 
Steam over very gentle heat (otherwise the custard will have a bubbled surface)
 until set, around 25 minutes.

Ingredients:

2/3 cup sliced blanched almonds (71 grams)
1 cup confectioners’ sugar (117 grams)
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
Filling

Method:

1. Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners’ sugar; process until combined, about 1 minute.
2. Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
3. Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
4. The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.
5. Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
6. Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
7. With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
8. Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

200g raw hazelnut, roasted
2tbsp virgin coconut oil(vco)
4tsp vanilla extract
5tbsp cocoa/ cacao powder
4tbsp honey
1/8tsp salt
150ml almond milk/ fresh milk

blend hazelnut in a food processor till they begin to form a paste.
add vco, continue to blend till it starts getting smooth.
add de remaining ingredients, blend till creamy n spreadable.
* honey n milk can b adjustable(+/-)

My Roti Jala recipe adapted fr Azlita Masam Manis:
4 cups Water
4 cups Wheat Flour or Superfine Flour
4 nos. Whole Eggs
1/2 cups Veg. Oil
1/4 tsp Salt
1 tsp Tumeric Powder

this recipe was shared by Joyce Kwek in BC.

Ingredients
Radish 1.2 kg, remove skin and shred, each shred about 6 cm long
Dried prawns (xia mi) 75 g
Sausage (lap cheong) 150g, fine chopped
Wheat flour 40g
Plain flour 40g
Corn flour 80g
rice flour 150g
Cooking oil 200ml
Water 1.2 L (divide into 2)
White Sugar 30g
Salt 15g
Instructions:
1) Mix all the flour with 600ml of water.
2) Heat up wok, add oil, dried prawn, lap cheong. Saute
3) Add 600ml of water into the wok and radish slices. Cook with lid open
4) Add in the flour and water mixture. Mix evenly
5) Place the final mixture into a rectangular tray.
6) Steam for 45min to 90 min
7) Slice after cooled down. To serve, re-steam or fry till sides are golden brown.

Home-made Apple Jam:
700g Green Apple - peel & core
300g Fructose sugar or Organic Raw Sugar Cane Brown Sugar
20ml Lemon Juice
300ml Water

- Blend apple with water. Pour into saucepan.
- Add remaining ingredients & cook over high heat till boil.
- Reduce to medium heat & stir continuously till thicken for approximately 30-40 mins.
- Spoon into clean dry jar while it is still hot. Cover top with doyleys paper & cover tightly.
- Refrigerate once cool.

Dragon Fruit Jam:
500g Dragon Fruit Puree
200g Fructose Sugar or Raw Sugar Cane Brown Sugar
20ml Lemon Juice
Zest of 1 Lemon

- Mix all ingredients in saucepan. Heat with high flame till boil.
- Reduce to medium flame n stir continuously till thicken approximately 30-40 mins.
- Pour into clean & dry jar. Cover with doyleys paper n close the lids.
- Refrigerate once cool.

Soya Milk Egg Tarts - 14 Aug 2014
Managed to have it rush out this morning before going to work....😅😅

What you need

Ready made tart shells from Phoon Huat

2 eggs
180ml soya milk
20g icing sugar

Method
Poke the tart shell with holes using a fork at the base
Bake for abt 5-10min 1st....
Mix eggs and icing sugar with a balloon whisk.....
Add in soya milk. Mix well.....
Bring out the tart shells from the oven and pour the mixture into the shells....
Bake for another 25-30 min or until shell golden brown......
Temperature at ard 170 degree
The above receipe can make about 8 tarts shells frm Phoon Huat

Got the receipe from below the link.....
http://www.ellenaguan.com/2013/06/wordless-wednesday-soy-milk-egg-tart.html?m=1

首先,谢谢大家的赞赏。其实今天我做的是传统马来糕。这是十多年前一般爱好烹饪的朋友付钱买师的,我是从朋友那儿偷师学的。制作过程相当花费时间,希望大家要把握好时间。
A料:
150gm 普通面粉
80 ml水
35gm幼糖
1茶匙即溶酵母
B料:
35gm 高筋面粉
35gm 吉士粉(custard powder)
20gm奶粉
180gm 糖
2茶匙发粉
2茶匙碱水(alkaline water)
5个A蛋
130ml corn oil
1 把A料放进面包机里, 用8号打成团即可,留在机里发酵8个小时。(通常这个步骤我选择在晚上做。)
打开面包机,加入糖,用8号打。直到均匀就可以,糖要慢慢加入。
接着加入粉料,也是一部分一部分加入,直到成团。
蛋打在碗里,用叉打松,然后慢慢加入面包机里,(面包机是走着的)
当加了所有的蛋液后,粉团已经变成糊了。
这时把碱水和发粉加入。
最后,慢慢加入油,(面包机是走着的),直到所有的油加完为止。(一定要撹均匀哦)
休息2个小时后,就可以倒出来,放进蒸笼里大火蒸40分钟。

Here is Nyonya Steamed Glutinous Rice Recipe
https://m.facebook.com/story.php...1

Pulut Tai Tai 蓝花糕   
Nyonya Steamed Glutinous Rice
Ingredients
500g glutinous rice, washed and soaked for 4 hours and drained
250ml coconut milk
3pcs pandan leaves
A pinch of salt

*10pcs dried blue pea flowers (bunga telang) + 100ml water

Method
Lightly wash dried blue pea flowers, add 100ml water and cook over low heat to extract blue colouring. Discard flowers and retain the blue water.
Mix well between glutinous rice, salt, coconut milk and pandan leaves in a steaming pan. Steam over rapidly boiling water for 25mins.
Remove the steaming pan from the steamer, discard pandan leaves, use a pair of chopsticks to fluff up the rice ( as to cook all rice evenly ). Take out 1/3 of glutinous rice and mix with blue colored water. Mix this blue colored glutinous rice with plain glutinous rice. Return to the steamer and continue steam for another 10-15mins. Taste the doneness of the rice and add more water when necessary and continue to steam until right texture. Pour rice to another clean pan and press down the rice till compact. Leave to cool completely. Cut into pieces and serve with kaya.

1)Nasi Lemak
Coconut Rice in Rice Cooker
Serves 4

Ingredients
2 cup rice
380ml water
150ml fresh natural coconut milk (Heng Guan Brand)
1 stick lemongrass, bruised
4 pandan leaves, knotted
salt to taste
sugar to taste

1) Directions Nasi Lemak
-Rinse the rice and drain well. Put the rice into the cooking rice pot. Add water, coconut milk, salt, sugar and stir well. Add pandan leaves and lemongrass and ready to cook.
-Rice is cooked, loosen the rice and mix well before serving.

2)Chicken Drumstick
Ingredients A
8 pieces chicken drumsticks
Some salt to marinate drumsticks
Soy Bean oil (Excellent choice for deep frying)

2) Ingredients B
3 eggs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric powder
3 tablespoon corn flour
7 tablespoon rice flour

2) Directions Chicken Drumstick
-Wash drumsticks, pat dry with kitchen towels. Apply salt on the drumstick evenly
and marinate for 1/2 hours.
-Mix ingredients B well together to form marinate and batter, set aside for 15 minutes.
-Heat oil in the pan (amount of oil enough for deep frying of drumstick).
-Dip the drumsticks into the mixture and coat them evenly to fry until golden brown.

3) Sambal Prawn
Ingredients
15 prawns
1 red onion, halved and sliced
1/2 cup water
Salt to taste
Sugar to taste
Soy Bean Oil
1 tablespoon tamarind pulp (soaked with 60ml warm water and extract the juice)

3) Spice Paste
Ingredients
2 fresh red chilies
8 dried chilies
3 cloves garlic
10 cloves shallots
1 piece belacan (Shrimp paste)

3) Directions Sambal Prawn
-Remove prawn shells, leaving the tails intact, cut a slit at the back and remove
the veins. Rinse and drain well. Marinate the prawns with salt and set aside.
-Remove skin from shallots and garlic. Remove seeds from chilies and soak dried chilies till soft. Combine all ingredients for spices together and blend well to form a paste.
-Heat oil in a pan and stir fry red onion till soft.
-Add spice paste and stir fry till fragrant.
-Add prawns, stir fry until the prawns are well mixed with spice paste.
-Add in the water, tamarind juice and continue simmer.
-Add salt and sugar to taste, stir well and turn off heat.

4) Anchovies and Peanuts
Ingredients
2 cup raw peanuts
2 cup dried anchovies
Soy Bean Oil

4) Directions Anchovies and Peanuts
-Rinse raw peanuts and anchovies, drain well completely.
-Heat oil in a pan. Add raw peanuts, stir fry till golden brown.
-Scoop the fried peanuts and place them on kitchen towel and drain well.
-Fry the dried anchovies till golden brown and crispy.

5) Garnish
Ingredients
4 banana leaves
4 hard boiled eggs (Cut into half)
1 cucumber (peeled and sliced)

http://bakingscorner.blogspot.sg/2014/05/traditional-steamed-cake.html?m=1

Got this recipe from a kind lady from another cooking group. 
 I just follow her exact recipe except 
I cut sugar to 120g:

(A)
- syrup from Longan can - 150g
- agar agar powder - 20g
- water - 900ml
- caster sugar - 150g (I use 120g coz mine meant for old folks)

(B)
- whipping cream - 150g (I just use whatever whipping cream tat is inside my fridge)

(C)
- some colouring depending on your preference

Steps
- put (A) inside a pot and cook till it boils, pls keep stirring. Once it boils, pls off heat
- pour (B) inside (A)
- add colouring as per your preference. (I divide mixture into 2 bowls, just added pink colouring into one bowl)
- pour into moulds, wait till it's cool then put inside chiller for at least 4 hrs.

I play randomly with the colors, thus I hv to wait for first layer to semi set then I pour the other layer over.

As per what the lady had shared, she felt it taste better with whipping cream thus I use whipping cream. I hv not try doing it with evaporated milk yet, thus I won't know the difference.