We started of as a producer of making various types of nyonya kueh ranging from bingka ubi, angkoo kueh, kueh talam, kueh lapis, onde-onde, kueh puteri ayu and many more local favourites.

Now we also have japanese rice cake called mochi. We have red bean filling, black sesame, pandan mung bean, peanut butter and chocolate. This can be kept at room temperature for 2 weeks from date of manufacture. We have upgraded our techonology and now it can be kept frozen up to 8 months.

Below are some recipes to share with you.

Durian Apom Balik

Durian Apom Balik

How to make Durian Apom Balik


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

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.

Assorted Japanese Mochi

Assorted Japanese Mochi
Peanut butter, Black Sesame, Red bean, Pandan Mung Bean



What is onde-onde?

Local Malaysian delicious dessert that goes well with tea or coffee. It is sweet and a favourite with children and adults.

Green balls made from glutinous rice flour and sweet potato, coated with grated coconut filled with gula Melaka.

How to make Onde-onde

14 oz glutinous rice flour
10 oz sweet potato
3 tbsp pandan juice
½ 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

Bingka Ubi

Bingka Ubi
Bingka Ubi

What is Bingka Ubi

Bingka Ubi or baked tapioca cake is a baked kuih of tapioca mixed in sweet pandan-flavoured custard. The kueh is yellow in colour but has a dark brown crust at the top caused by the baking process.

Also another local delicacy lovable to all for tea-time snack.

How to make Binga Ubi

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

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.

Pulut Tai Tai

Pulut Tai Tai

What is Pulut Tai Tai

Pulut Tai Tai or Blue Glutinous Rice Cakes are nyonya kueh for a Peranakan Chinese wedding specialty. The blue stained Glutinous Rice come from a flower name Bunga Telang usually serve with kaya.

How to make Pulut Tai Tai

* 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

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.

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

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.

How to make Steamed Nyonya Dumpling

· 500g glutinous rice
· 100g black-eye beans, soaked for 4-5 hours· Bamboo leaves and straws for wrapping
· 1/2 cup oil
· 1/4 cup meat stock
· 1 tsp saltFilling

(B) Grind finely:
· 8 shallots
· 3 cloves garlic

· 400g fatty meat or chicken meat
· 150g roasted peanuts, coarsely pounded
· 100g tung kuah (candied melon strips), diced

· 2 cm piece cekur root (sar keong), ground to a smooth paste
· 2 tsp ketumbar (coriander) powder

· 1 tsp salt
· 1 tbsp sugar
· 1 tsp pepper

Pour boiling water onto the bamboo leaves and soak it overnight.
Clean and wipe the leaves with a damp cloth.
Soak glutinous rice overnight. Clean and drain dry.
Place rice and beans in a porous pan and steam for 50 minutes. Remove from steamer and mix well with (A).
Saute ground ingredients (B) in 1/4 cup oil.
Stir till fragrant.
Lower the flame then add in (C) and stir till meat is cooked.
Mix in (D) and add seasoning. Stir-fry till it is well mixed and dry. Dish out and leave aside.
Place two bamboo leaves flat. Top up with glutinous rice and beans and add one tablespoon of filling and cover again with glutinous rice and beans.
To wrap, first fold in the left side followed by the right side. Fold in the bottom edge and use both hands to hold up. Fold in the other side of the edge and use bamboo straws to secure the parcel by tying around both sides of the "peak". Steam the pillow-like dumplings for 30-40 minutes.

Angkoo Kueh

Angkoo Kueh
Angkoo Kueh

How to make angkoo kueh

A):200g glutinous rice flour - sifted
2 tbsp sugar
2 tbsp oil
4 tbsp water

(B):150g boiling water
1/8 tsp orange-red colouring
Banana leaves - cut into small circles and greased
Oil for glazing

200g split and skinned green peas - washed and soaked overnight; drain well
150g sugar
1-2 tbsp oil
2 pandan leaves

Method:Mix (A) in a large bowl
Add coloring to hot water from (b).
Add to (A) and mix well. Knead to form a smooth but not sticky dough.
Divide dough into equal portions and roll into balls.
Flatten each portion slightly, add a small ball of filling.
Pinch and seal the edges.
Lightly dust ang koo mould with glutinous rice flour.
Press each ball of dough into the mould.
Knock mould lightly against table and the ang koo will slide out.
Place each ang koo on greased, cut-out banana leaves.
Steam ang koo over boiling water for four minutes, then open the lid and continue steaming for six more minutes or till cooked. This will ensure that the pattern comes out sharp and clear after cooking.
Remove ang koo from steamer and brush lightly with oil to prevent them from sticking to one anotherand also to get the sheen.

To make the filling:Steam green peas in a steamer for 20-30 minutes or till soft.
Pulse the steamed green peas in the food processor.
Pour into a big microwable glass bowl, add in all filling ingredients and cook in the microwave on high till mixture is almost dry.
Remove the pandan leaves and leave aside to cool.
Roll green pea paste into small balls and set aside to be used as filling.

Sunday, June 29, 2008

Durian Apom Balik

Simply delicious especially if you are a durian lover. Just love the aroma when it is hot. Some also change the ingredient to banana instead.

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