Nyonya Pulut Inti

12 servings

250g glutinous rice (soak for at least 4 hours)
150g coconut milk
1/2 teaspoon salt
2 pandan leaf
Deep blue pea flower juice (30 blue Pea flowers + 40ml water)

Shredded Coconut Filling Ingredients:
100g Gula Melaka/Palm sugar
3 tablespoon water
2 pandan leaves
150g fresh shredded coconut
Corn starch water (1 tablespoon corn starch + 2 tablespoons water)

Prepare 12 (15cm x 10cm) rectangular banana leaves
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Pumpkin Fatt Koh

Yield: about 11 small paper cups

Ingredient:
250g self-raising flour (sifted) (you can choose bluekey self-raising flour, it will be beautiful)
100g pumpkin puree
150ml water
110g sugar
1 teaspoon baking powder
40g corn oil

practice:
1. Steam 100 grams of pumpkins, about 15 minutes. While it's hot, add 110 grams of sugar and stir to make a puree
2. Add 150ml of water and mix it
3. 250g self-raising flour (sifted) and 1 teaspoon of baking powder mix, then add it and mix well，set aside
4. Finally add 40 grams of corn oil and stir.
5. Pour the batter into a small paper-covered cup for 90% full. After the water is boiled, add the pumpkin batter and steam for 20 minutes on high heat.
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Kuih Dadar

10 servings

Ingredient：
Gula melaka and coconut filling
120g Gula melaka
100ml water
2 leaves pandan leaves
200g fresh white shredded coconut
Corn starch water (1 1/2 teaspoons corn starch + 1 tablespoon water)

Ingredient：
Pandan flour skin
120g plain flour/all-purpose flour
1 egg
150 ml of pandan juice (mix 30 g of pandan leaves and 150 ml of water until fine, then strain out 150 ml of pandan juice.)
150ml coconut milk
1/2 teaspoon fine salt

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Kuih Bengka (Purple)
Kuih Bingka Beras ubi ungu


Ingredients:
200g rice flour
25g tapioca flour
30g purple sweet potato powder (can replace 80g purple sweet potato mashed)
150g caster sugar
400ml water
400ml coconut milk
1/2 teaspoon salt