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Hello & Welcome to the "Recipes" section of the The Peranakan Resource Library Archives !! We have countless posts from Peranakans worldwide on famous and family nonya food & kuehs of yesteryear. We thank all of you for your generous contributions and thanks for supporting us and making us the best online library dedicated to Peranakan culture on the net !! Read on to find out what Peranakans worldwide have contributed to the recipes section ! There are 50 Recipes on this page alone !! If you cant find the recipe youre looking for then scroll down to the end of the page and click on the next page. There are a total of 6 pages with over 300 Recipes found in our Recipe Archives !




10 or more Bananas

Plain Flour & Water (Mix Well)

2 teaspoons of Sugar

Smash the Bananas in a bowl and combine the smashed bananas with the flour and water: mix thoroughly. Add in a a small teaspoon of Honey and place the mixture in a frying pan. Fry till golden brown


Chicken & Crab pieces

Chicken Stock

Lettuce pieces

Bamboo Shoots

Salt,Water,Onions, Pepper & Garlic

Mince the chicken & meat pieces and crush into meatball sizes adding in garlic and pepper into the mixture.

Boil Water in a large pot, add in Chicken Stock with the mince meat pieces.. Boil till cooked, add in Bamboo Shoots and Lettuce with salt, pepper, garlic for flavour.

For Dry Bakwan Kepiting stuffed in Crab Shells, empty out contents, mince then boil the entire contents together with the mentioned ingredients, drain the soup and keep it for later. Place the meat in the shells. Some Families like it this way others prefer it soupy and wet, it all depends on your preference.


6 Crabs
1 litre Santan (coconut milk)
150 gal Carrot
15o gr Beans
3 tab Vegetable Oil
1 Daun salam
1 Serai (lemongrass)

Belachan(birds eye chillies)
3 cloves Garlic
Kunyit (turmeric)
1/2 tsp Belachan (shrimp paste)
4-5 Buah Keras (candlenuts)
1 tab Asam (tamarind)



1. Wash the crabs. Cut in half and clean the claws.

2. Grind the cabe, garlic, kunyit, onion, belachan and buah keras.

3.Heat the oil and sauté the ingredients that have been ground.

4. Add the serai and galangal and salam add the santan, beans and carrots.

5. Add the crab and simmer until cooked

This delicious mouth watering dish used to be a very popular nonya dish in the past but is seldom cooked or even known about in the Peranakan community of today.



1 Salt water fish



Chilli (Birdseye chillies)

Kunyit (Turmeric)

Serai (Lemongrass)

Lengkuas (Laos, Galangal)


1 tablespoon lemon juice


Clean the fish and cut into large pieces

Rub the fish with salt and the kunyit

Grind the onion, garlic and chillies into a paste

Heat a little vegetable oil in a wok and fry the paste with the Lengkuas, lemon juice and serai.

Add a cup of water and the santan.

Add the fish and simmer until the fish is cooked and sauce is thick.

Note: Serve with white steamed rice or nasi kunyit. Nonya Ikan Gulai used to be a very popular dish in the past but is seldom cooked or even known about in the Peranakan community of today.



1 Whole fish
Cabe (chillies), cut finely
Daun kunyit (turmeric leaf)
Kunyit (turmeric)
Ginger. 2 slices
Spring Onions, chopped diagonally
Onion, sliced finely
Garlic, crushed
Serai (lemongrass)
Kemangi (lemon basil)
Jeruk limau purut (kaffir lime leaf)
1 large Tomato, cut into segments
1 tablespoon of vegetable oil


Clean and scale the fish. Cut into pieces

Fry all the ingredients in the vegetable oil until fragrant

Add the fish and fill the saucepan 3/4 with water

Bring to the boil and then turn the heat down a little and simmer for a further 20 minutes.

Note: You could use fish heads as well. This delicious mouth watering dish used to be a very popular nonya dish in the past but is seldom cooked or even known about in the Peranakan community of today.


1 whole Tuna fish, cleaned and cut into pieces
100 gr Taoco (light brown Soya beans)
Green chilli peppers
1/4 cup cleaned and halved petai beans (stink bean kernels)
Onion, chopped
Garlic, chopped fine
1 slice of lengkuas (laos, galangal)
3 Salam leaves
Ginger, 2 slices
Santan (coconut cream)
Vegetable oil
Asam (tamarind)

1. Rub the tamarind and salt onto the fish pieces. Leave for 15 minutes to marinate
2. Deep fry the fish until nice and brown. Drain
3. Slice the green peppers in half lengthwise
4. Heat about 2-3 tablespoons of oil, taken from where you fried the fish before, in a large wok. Fry the onion and garlic, when yellow add the chilli, petai, lengkuas, ginger and salam
5. Fry until soft and fragrant then add the taoco, coconut milk and a tablespoon of asam water. (instead of the asam you could use green tomatoes)
6. Bring to the boil, stirring occasionally. when it is boiling add the fish
7. Turn the heat down to low and place a lid on the wok. Cook for another half hour, stirring regularly so that the fish doesn't stick to the bottom



Garlic, crushed
Ginger, grated
250 g minced chicken
150 g peeled prawns, cut into three
Capsicum, cut into small strips
Chilli merah (red chilli), chopped finely

20 cc chicken stock
1 tablespoon soya asin (light soya sauce)
3 tahu (bean curd), cut into small cubes
2 teaspoons cornflour
Sesame oil
Spring Onions, cut diagonally


Heat the oil and fry the garlic and the ginger
Add the minced chicken, prawns and the capsicum, fry until it changes colour
Add the chillies, then pour in the chicken stock and the soya asin
Bring to a boil
Add the diced bean curd and gently bring to a boil
Mix the cornflour with a little water and pour into the pan, stirring continuously until the sauce thickens
Splash a little sesame oil over the top and add the spring onions


100 gr cooked meat, diced
Prawns, cleaned and peeled
Green Chilli sliced finely
150 gr Terong (cherry eggplants), washed and halved
Tauchio (white soya beans)
Daun salam (bay leaves)
Lengkuas (Galangal, Laos)
Asam water (tamarind)
Santan (yellow cocnut water)
Bumbu-bumbu: (spices)
Chilli merah (red chillies)
Belachan (shrimp paste)
Gula Melaka (palm sugar)
Buah Keras (candlenut)


Grind the bumbu-bumbu Fry in a little oil until fragrant
Add the meat and the prawns
Add all the other ingredients and simmer on medium heat until cooked and the sauce has thickened

This delicious mouth watering dish used to be a very popular nonya dish in the past but is seldom cooked or even known about in the Peranakan community of today.


4-5 Large Eggs
Crab meat or small peeled prawns
Spring onions

Tomato Sauce
Onion, quartered
Ginger, small slice
Carrot, cut into strips
1 tablespoon of cornflour
½ cup water
1 teaspoon vinegar


Cut the onion finely and crush the garlic.Beat the eggs until thick and foamy. Add the crab meat, onion, garlic, spring onions, salt and pepper.Heat 3 tablespoons of vegetable oil in an omelette pan. Pour in some of the egg mixture and cook the omelette turning it over to make both sides evenly brown.Place on a serving platter. Repeat until all the egg mixture is used up. Piling the omelettes on top of each other

Prepare the Sauce: In a small saucepan mix all the ingredients, except for the peas, together.Place on the stove and bring to boil slowly. Stir constantly to prevent from burning when the sauce starts to thicken.As soon as it is boiling throw in the peas and take off the heat.Pour the sauce over the omelettes. This dish called Telor Makmor or Good Luck Egg was served only during the days of Chinese New Year by the Nonyas of old. Not all Peranakan families of old served this dish but many did.


500 g of cooked king prawns
500 ml coconut milk
1 packet of thin noodles (vermicelli)
1 medium onion
1 tablespoon of sweet chili sauce
1 teaspoon ketumbar (coriander)
2 tablespoon of peanut oil
Crushed garlic
2 small chopped fresh chilies (optional)

1. Remove the heads and shell the prawns (keep the heads and shells for making the stock) and remove the veins. 2. In a saucepan, heat a tablespoon of the oil and when very hot, drop in the prawn heads and shells and cook over a high heat for about 5 minutes, stirring constantly to prevent them burning. This is the basis of the stock. 3. After 5 minutes, add 4 cups of water to the saucepan, bring to the boil and then turn down the heat and simmer for 15 - 20 minutes. Remove from the heat and strain the liquid stock into a bowl.
4. Finely dice the onion and in a frying pan with a table spoon of oil, cook until transparent, and then add the teaspoon of garlic. Cook for a another minute and then remove from the heat. 5. In another saucepan, heat a little oil, add the cooked onion and garlic and then add the cumin, coriander, sweet chili sauce, a pinch of salt, and half a teaspoon of sugar. If you like it to be spicy, now also add the finely chopped chilies, including the seeds. Stir well and then add the prawn stock and bring to the boil. 6. Reduce the heat to stop it boiling and then add the coconut milk and continue to heat for 15 minutes, stirring occasionally. After 15 minutes, add the prawns - they are already cooked so they only need to be heated in the soup.7. Whilst the soup is simmering, in a another large saucepan or pot of boiling water, add 1 tablespoon of oil and if you wish, a pinch or two of salt. Add the noodles and boil until cooked, about 10 minutes. 8. Strain the noodles and then serve into individual bowls and then pour in the soup


4 cups of normal rice

2 cups of Glutinous rice (Ketan)

Santan (coconut milk)

Kunyit (Turmeric)


Daun Salam (salam leaf)

Daun pandan (screwpine leaf)

1. Mix and wash the rice
2. Add the santan, salt, kunyit, the daun salam and daun pandan
3. Add water until the rice is covered about 5-6 cm under
4. Cook on medium until the water has nearly evaporated
5. Transfer the rice into a steamer and steam until the rice is cooked.

Note:To serve you could shape the rice by pressing it into a pointed container and turning it upside down onto a banana covered platter. Decorate with garnishes and dry dishes such as Sambal Goreng, Rendang, Fried Chicken, Serundeng, Acar ketimun or Nonya Acar and strips of omelet. This nonya dish is served only on special occasions such as weddings and birthdays or for Chinese New Year.


Rice, cooked and cooled



Belachan (shrimp paste)

Chilli ( birds eye chilies)

3 Eggs, Make omelets and slice into small pieces

Spring Onions

Kecap Manis (sweet Soy Sauce)


Bacon pieces/Corned beef/Chicken pieces/prawns


1. Dice the onion, garlic and chilies

2. Heat a little vegetable oil in a wok

3. Fry the onion, garlic, chilies and belachan

4. Add the Meat pieces and fry until brown and cooked

5. Turn the heat to low and add the rice

6. Add the salt and kecap manis

7. Stir until well mixed then add the spring onion and egg pieces

Note: Serve with fried chicken and Acar. This dish is very popular with the Peranakans of Indonesia though it is not part of Singapore and Malaysia Nonya Cooking.


4 cups of rice
3 cups santan ( coconut milk)
Daun Salam (salam leaf)
Serai (lemongrass)
Kayu Manis (cinnamon sticks)
Aluminium foil

1. Put the ingredients into a saucepan & bring to a boil.
2. Turn off the heat, cover the pan and let the mixture stand for fifteen minutes to allow the rice to absorb the coconut milk.
3. Place the rice on an aluminium foil square in a steamer.
4. Steam for twenty minutes to complete the cooking.

Note: Serve with dry side dishes such as serundeng, Indonesian Ambon, sambal belachan, fried fish and ikan bilis with fried eggs. This is a very old & seldom used Nonya recipe. Nonyas of old used to serve this dish for special occasions such as weddings & birthdays or for Chinese New Year.


8 Hard boiled eggs




Cili (Chilli)

Lengkuas (Laos, galangal)

Serai (Lemongrass)

Daun Salam (Bay leaf)


Petis Udang (Dried Prawns)



1.Deep fry the hardboiled eggs. Be careful as the tend to spatter quite a bit. You could place a special guard on top of the deep fryer or just an old newspaper.

2. Grind the terasi, onion, garlic, and cabe, and salt

3. Fry the paste in a couple of tablespoons of vegetable oil until fragrant.

4. Add on spoon of petis udang

5. Add the santan, serai, laos and daun salam

6. Bring to a boil and simmer until the sauce thickens


Arrange the deep fried eggs (Cut in Half lengthwise) in a dish and pour over the sauce. Sprinkle with fried onions.



Desiccated Coconut
Garlic, crushed
Lengkuas (Laos, galangal)
Asam (Tamarind)
Ketumbar (Coriander)
Daun Salam (Bay leaf)
Dark brown sugar
Raw Peanuts
1/2 cup of water

1. Mix the water with the garlic, lengkuas, daun salam, ketumbar and asam
2. Add the desiccated coconut with the salt and heat on the stove
3. Stir regularly so that the coconut browns and dries evenly. Remember you will need patience to ensure that it doesn't burn
4. When the coconuts is dry and golden brown add the brown sugar.
turn off the heat.
5. Fry the peanuts. Drain
6. Mix the peanuts with the coconut.

Note: Store in airtight containers. If planning on storing for a long period then I advise that you deep freeze the serundeng so that the peanuts and coconut will stay crunchy. Serve with dishes such as Nasi Kuning. Nonyas of old used to serve this dish with Nasi Kunyit or Nasi Kuning on Special occasions such as Birthdays and Weddings or for Chinese New Year.



3 Egg yolks

200 gr butter

250 gr plain flour

1 Egg white

25 gr Castor sugar

Vanilla essence

Pineapple Jam


1. Beat Butter, castor sugar and vanilla

2. Add egg yolks one by one

3. Add flour

4. Shape into small ball

5. With the end of a wooden spoon make little wells in the middle of the balls and place on a grease biscuit tray

6. Fill the little wells with a little pineapple jam

7. Bake in a moderately hot oven 200° Celsius until golden brown

Note: Cool and store in airtight containers. This Nonya biscuit is still made today for Special occassions particularly for Chinese New Year and on Chew It Chap Goh festivities.

RENDANG REBONG - (Rendang from calves liver)

Calf Liver

1 litre santan

Fresh Chillies (red chilli)





Jeruk limau purut (kaffir Lime leaf)

2 Lemon leaves


1. Cut the calves liver in fairly large cubes

2. Grind the chillies, onion, garlic salt and pepper

3. Mix all the ingredients together and place in a saucepan

4. Cook on hight heat and bring to a boil

5. When the santan starts to thicken turn the heat down to low and close with a lid. Stir occasionally so that the liver doesn't stick to the bottom of the pan.

6. When the liver is cooked and soft and the sauce is very thick take of the lid and turn the heat to high again and stirring continuously cook until the meat is dry and brown. Make sure to be careful that the liver doesn't burn


Potatoes, cubed
Asam (tamarind)
Lengkuas (Laos)(galangal)
Kunyit (Turmeric)
Ketumbar (coriander)


1. Clean and shell the prawns and rub with the asam and the salt
2. Grind the chilies and the ketumbar and rub the paste on the prawns
3. Chop all other ingredients finely and fry until golden yellow and fragrant.
4. Add the prawns and the potatoes
5. Add a little water and simmer until cooked and the potatoes tender.


Ingredients :
4 Eggs
250 g castor sugar
Vanilla essence
225 g Plain flour
150 cc Milk
4 very ripe bananas, mashed
100 g chopped cashews
100 g Desiccated coconut

1. Beat the eggs, sugar and vanilla essence until creamy and fluffy
2. Fold in the flour and milk
3. Add the mashed bananas, cashews and coconut and gently mix in
4. Pour into a greased cake tin and bake in a moderate 180° Celsius oven for approximately 45 minutes. Test with a skewer to check if the cake is cooked
5. Cool on a cooling rack and dust with icing sugar

Used to be served on Chinese New Year only.



1/2 kg skirt beef, you could also use 2 cans of corned beef instead
Santan, coconut milk
Daun Salam (salam leaf)
Ketumbar (coriander powder)
Jintan (cumin)
1/2 tablespoon of Sugar

1. Grind the onion, garlic, ketumbar, sugar, jintan and salt together
2. Mix all the ingredients together in a large wok
3. Bring to the boil and stir regularly
4. Turn down the heat to medium and cook until all the santan has evaporated and all the oil has come out to the surface
5. If using beef, take two forks and pull the meat apart or shred by hand.
6. Keep frying the meat on low heat. It will fry it in the oil from the coconut milk
7. Stir regularly and you will need to constantly keep an eye on it so that it doesn't burn
8. When the meat is chocolate brown and dry turn off the heat and spread the meat out on kitchen paper. When cool store in an airtight jar

Used to be served on special occasions only such as Birthdays, Weddings and Chinese New Year. Note: Serve with Nasi Kunyit or Nasi Kuning.



250 g peanut paste
225 g Icing sugar
500 g plain flour
250 cc vegetable oil
1 Egg yolk
60 g crushed peanuts (rough)
60 g sliced peanuts (for decoration)
1 teaspoon salt
1/2 teaspoon vanilla powder or sugar
2 tablespoons powdered milk

1. Mix all ingredients into one
2. Take small pieces of the dough and roll into small oval shapes
3. Place on a greased biscuit tray
4. Brush the biscuits with the beaten egg yolk and place a sliver of peanut upright in the centre
5. Bake in oven at 180° Celsius for about 20 minutes
6. Cool and store in an airtight jar

This cookie is served mainly on festive occasions such as Chinese New Year.


1 cup grated coconut (unsweetened)
1/2 cup ground hot red peppers
1 tsp. shrimp paste
1 medium onion, chopped
1 clove garlic, chopped garlic
1 tbs. brown sugar

1. Mix all ingredients and fry until brown and dry, stirring constantly
2. Fry for around 5 minutes or so

This Special Nonya Sambal was only used during the Wedding Day Festivities of old. It was one of the sambals served during the Wedding Celebrations.


Half a kilo of Pork chops
Juice from half a lemon
1 large red pepper
1/2 teaspoon sugar
2 slices of fresh ginger
2-3 tablespoons of kecap manis (sweet soy sauce)

1. Cut the pork chops in small cubes.
2. Finely chop the onion, garlic, red pepper and ginger.
3. Mix the pork and all the ingredients together and marinate for about 10 minutes
4. Place in a wok or saucepan with about half a cup of water and simmer until the sauce is thick and the pork cooked
5. If needed add a little water during cooking.

Note: This dish is popular amongst the Indonesian Peranakan Community.


Lamb meat
Kunyit (turmeric)
Buah Keras (candlenuts)
Serai (lemongrass)
Daun salam (salam leaves)
Daun limau purut (Kafir lime leaves)
Santan 3 cups (coconut milk)
Salt to taste
Pepper to taste
Vegetables oil as needed

1. Cut lamb meat into large cubes
2. Grind shallots. garlic, candlenuts and turmeric
to form a paste.
3. Stir fry lamb meat in a large pan with 2 Tablespoons vegetable oil on medium high heat
4. Add the ground spices paste and stir until fragrant.
5. Add lime leaves, lemongrass and salam leaves, salt and pepper.
6. Finally, pour in the coconut milk and let it boil until the lamb is cooked and tender and the liquid has thickened.

Note: This delicious mouth watering dish used to be a very popular nonya dish in the past but is seldom cooked or even known about in the Peranakan community of today


1 tablespoon Ginger

1 tablespoon cut Onions

1 tablespoon cut Garlic

Red or Green Chillies

Steamed or Boiled Petai Beans

Mix all the ingredients together together and serve, you can also serve the dish with sambal belachan if you so wish. Petai is still quite a popular Nonya Dish though it is not cooked or served at Nonya Restaurants or in most Nonya Households today.


Red Chiilies (birds eye chillies)
Aromatic Ginger
1 Daun salam
Belachan (shrimp paste)
Gula Melaka(palm sugar)
Daun pisang (banana leaves)
1/2 cup Desiccated coconut

1. Grind the belachan, onion garlic, chilli and gula melaka
2. Add the coconut and mix together.
3. Shred the daun salam
4. On a small piece of banana leaf put a little piece of daun salam and a tablespoon and wrap into a small parcel. Continue with the rest in the same manner. You can also add daun kesom.
5. Steam the little parcels until cooked

Note: Serve with sambal belachan or sambal goreng. Nonyas of old used to serve it with belimbing and sambal belachan with lemon.



7 eggs, 4 strings of "petai", 3 cups thick coconut milk,

250 gr ground beef, 4 pieces garlic, 6 pieces of shallots,

6 piece of red chili peppers, 20 gr javanese lemon,

1 tea spoon sugar, salt and pepper.


Remove the yoke of the eggs (use just the whites) Skin petai
Slice shallots, brown a little bit. Mix ground beef with 2 egg whites, mix with sald, pepper to taste. Form small balls. Let the lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook. Cut into cube sized pieces. Grind chili, garlic, and add sugar. Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later. Put in the lemon water, followed by the ground beef balls, add salt and pepper. Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes. let simmer for another 3 minutes.


4 pairs of chicken's livers and gizzards,

5 pieces of shallots, 3 pieces of garlic, 5 pieces of red chili

4 cm lengkusa, 10 gr shrimp paste, 1 cup of coconut milk,

1 board of petai, salt and pepper.


Cut liver and gizzards into bite sized pieces
Skin shallots and garlic.
Brown shrimp paste
Grind finely shallots, garlic, red chili peppers, shrimp paste
Brown these spices and galanga, mix them evenly
Add liver and gizzard pieces, and salt and pepper to taste
Mix evenly and add coconut milk, let it simmer for 3 minutes


8 egg yokes, 6 egg whites, 175 gr sugar, 180 gr flour,

3/4 cup thick coconut milk, 1/4 tea spoon of salt,

3 spoon suji extract, green food coloring.


Boil coconut milk, salt, suji extract in low heat
Beat egg yokes and egg whites and sugar
Add food coloring
Slowly add the coooked coconut milk, mixing it evenly.
Butter the cake pan, put the mix inside
Bake until done




2 lb of beef, 20 pieces of shallots, 10 pieces of garlic, 150 gram red chili pepper, 50 gram ginger, 10 pieces of clove leaves, 60 gr kunyit, 300 gr candle nut, 5 daun salam, 8 cups of thick coconut milk, 8 cups of thin coconut milk.



Cut beef into several-bite sized pieces, and boil until half done
Skin shallots, garlic, and mix with chili, ...
Brown this spice mix for a few minutes
Boil beef and this spice mix in the thin coconut milk
Put in the daun
Boil until dry
Add thick coconut milk, boil until coconut milk dries while mixing it occassionally


600 g : vegetarian sotong (vegetarian cuttlefish), cut into sections
50 ml : MAZOLA Corn Oil
4 clove : garlic, peeled, chopped
2 no : onions, peeled, sliced
2 no : ripe tomatoes, diced
3 no : red chillies, sliced
250 g : petai (twisted cluster bean), optional
1 piece : lemon leaf
0 . : Seasoning
200 g : Sambal Tumis Paste, to taste
30 g : Premium Hoi Sin Sauce, to taste
1 tsp : Ikan Bilis Powder, to taste
1 tsp : sugar, to taste
2 piece : lime
0 . : Garnishes
20 g : spring onions
50 g : shallots

Blanched the vegetarian cuttlefish in a pot of hot boiling water. Remove, strain and keep warm.
Heat corn oil in a wok or sauté pan over medium heat, add in chopped garlic and sliced onions and sauté until golden and fragrant.
Add in the rest of the ingredients and stir for 1 minute. Add in the seasoning ingredients and the blanched vegetarian cuttlefish, and sauté well. Adjust seasoning to taste.


100g ikan bilis , soaked and washed
3 tbsp oil
1 onion, sliced
2 tbsp chilli paste

Pounded ingredients: 5 shallots, 2 cloves garlic, 1 stalk lemon grass, thinly sliced, 1/2 tsp belacan granules

Seasoning ingredients: 1/2 tsp ikan bilis granules, 1 tsp sugar or to taste ,2 tbsp lime juice, 2 tbsp water

HEAT oil in a wok, saute pounded ingredients, chilli paste and belacan until fragrant. Add ikan bilis and big onions and stir-fry well.

Mix in lime juice, water and seasoning ingredients. Mix well. Dish out and serve with nasi lemak .



3 cups rice flour

4½ cups coconut milk

4 cups sugar

2 tablespoons glutinous flour


Mix the coconut milk and the sugar until fine and heat it until it boils. Let it cool.

Mix the rice flour with the glutinous flour with the previous mixture.

Separate into 2 parts-- 1 red and the other white -- and steam each separately, layer by layer.


650 g sago or tapioca flour

6 large pandan leaves

350 ml coconut milk

200 g sugar

2 egg yolks

1 egg white

1 tsp baking powder

1 egg, beaten lightly (for brushing)

Sesame seeds


Take 2 pandan leaves and cut up into 2 cm pieces. Dry-fry sago flour in wok (preferably non-stick) with the cut-up pandan for about 10 minutes over a low flame until very dry. Remove to cool. This removes most of the moisture and renders the flour light-as-air.

Put sugar, coconut milk and remaining pandan leaves to simmer over medium heat. Do not overboil or the milk will turn oily. Remove from heat once sugar is melted and allow to cool completely.

Beat 2 egg yolks and 1 egg white till frothy and add to cooled coconut milk. Beat lightly for 3 minutes and sift flour in with baking power. Knead into a soft, pliable dough with floured hands. Add a little more flour if mixture is too soft.

Roll out dough to about 1 cm thickness. Use cookie cutters or traditional bangkit cutters, usually paisley-shaped or as stylised flowers, and punch out the shapes. Dust a baking tray with a little sago flour and place bangkit in this, without touching each other.

Brush with a little beaten egg and sprinkle sesame seeds on each bangkit. Bake in a pre-heated oven (gas mark 4, or 200 degrees C) for 10 to 12 minutes until light brown. Cool and store in air-tight containers. They keep for up to a month


600 g quality glutinous rice
2 metric cups coconut cream from 2 grated coconuts
Pich of salt
150 g palm sugar
Pandanus Leaves
50 g granulated sugar
1 1/2 metric cups grated coconut

Combine sugar, palm sugar and grated coconut in a saucepan. Cook till sticky to make the filling.
Soak the rice overnight-drain and add salt. Steam for 20 minutes in a colander lined with banana and pandanus leaves, pouring a little coconut cream at a time to keep it moist.
Stir the rice. Cook a further 20 minutes adding the rest of the coconut cream. Place hot rice in small portions ina cone shaped banana leaves half filling cone.
Top with 1 teaspoon of the coconut filling. Form a package and secure with a toothpick.



680 g (1 1/2 lb) durian pulp
55 g (2 oz) coarse sugar for caramel
340 g (12 oz) coarse sugar


Place durian pulp in a food processor and blend or pound till it forms a smooth paste and is free from lumps.
Caramel the 55 g of sugar in a non-stick wok till dark brown. Remove from heat, add the durian and sugar and stir in pan. Return pan to heat, cook over moderate heat till paste becomes firm. Keep stirring to prevent paste burning. Reduce heat, stir until paste is very dry and stiff. Remove from heat to cool.
Divide durian paste into 4-5 parts whilst still warm. Shape each part into a smooth thick roll. Cuit lengths of thick plastic or use cellophane pater to wrap the rolls firmly. Use thread or a thin cord to tie both ends.


30 g (1 oz) fresh yeast or 1 tablespoon dry yeast
2 teaspoons sugar
55 g (2 oz) flour
115 ml (4 fl oz) warm water
680 g (1 1/2 lb) grated coconut, white
6 screw pine leaves, tied in a knot
340 g (12 oz)
170 g (6 oz) sago flour or corn flour
6 eggs, lightly beaten
1/2 teaspoons vanilla essence
1/2 teaspoon salt
2 drops yellow food colouring

Combine the yeast, 2 tablespoons of sugar, 55 g (2 oz) flour and 115 ml (44 fl oz) warm water in a bowl. Stir till batter is smooth and leave in a warm place till frothy, about 15 minutes. Squeeze coconut in small handfuls through a piece of muslin for 340 ml (12 fl oz)No 1 milk. Set aside in a bowl.
Cook coconut milk, screw pine leaves and sugar over very low heat till sugar is dissolved. Stir to prevent burning at the bottom of the pan. Cool. Do not allow the milk to boil. Remove the screw pine leaves. Put sago flour in a mixing bowl. Add beaten eggs, vanilla essence and salt and mix by hand to form a smooth batter. Add the coconut milk mixture, yellow food colouring and stir till well combined. Add the risen yeast dough. Mix till well blended. Rise mixing bowl with boiling water. Wipe dry and pour batter into bowl. Cover bowl. Put in a warm place and leave for 4-5 hours.
To bake ambon:

Heat brass cake mould over charcoal fire. Brush with corn oil or boiled coconut oil. Stir the batter, fill three quarters of the mould with batter and cook over moderate heat till cake bubbles right through to the surface, resembling a honeycomb. Remove cake from mould, repeat process with the rest of the batter, brushing mould each time with boiled coconut oil before pouring in the batter.

To brown top of cakes:Place all the cakes on a tray. Put tray 10 cm (4 in) from the heat under a hot grill for 3-5 minutes to brown the surface of the cakes. Cool on a wire rack. Note:Benka Ambon can also be baked in a single heavy brass or mould or brass 'kueh bolu' mould, uncovered.


255 g (8 oz) grated tapioca
55 g (2 oz) sugar
Pinch of salt
170 g (6 oz) coarsely grated coconut (white)
Few drops of red or green food colouring
455 g (1 lb) coarsely grated coconut, white

Peel tapioca, cut into halves lengthwise and remove the centre fibre. Grate or chop tapioca in an electric food processor till very fine. Put the grated tapica, sugar, salt and 170 g of grated white coconut in a bowl and mix well by hand. Add a few drops of red or green food colouring to half of the tapioca paste, mix well and add to the rest of the tapioca paste to make a marbling pattern. Put tapioca paste in a shallow cake tin and steam for 15-20 minutes. Remove from heat. Cool completely before cutting into pieces. Serve with grated coconut rubbed with a pinch of salt.

Note:To keep grated coconut from turning sour,steam coconut in a shallow cake tin over rapidly boiling water for 3-4 minutes. Remove and cool. Add 1 tablespoon screw pine juice to the green food colouring (if used) as it gives a pleasant fragrance after steaming.



455 g (1 lb) glutinous rice
2 tablespoons alkaline water
285 g (10 oz) palm sugar
2 tablespoons coarse sugar
170 ml (6 fl oz) water
5 screw pine leaves cut into pieces
455 g (1 lb) tender grated coconut, white
Pinch of salt

Wash glutinous rice till water runs clear, place in a container and add water to cover 5 cm (2 in) above level of rice. Add the alsaline water, mix well and evenly and leave to soak for 4 hours. Rinse rice and pour into a colander and drain well. Set aside for 20 minutes. Make two cloth bags by cutting two pieces of white material measuring 30 cm by 20 cm (12 in by 8 in). Fold the material into halves lengthwise and use running stitch to sew it 0.5 cm from the edge. Use a string to tie one end of the bag 5 cm away from the edge. Divide rice into 2 parts. Fill bag with one part. Pack the rice firmly and tie the bag to resemble a large sausage. Repeat process with the other bag. Put a low steaming rack at bottom of a large saucepan. Add water and bring it to the boil. Put in the 2 bags, and boil over constant high heat for 3 hours. Water level in saucepan should always be 8-10 cm above the bags. Add boiling water from time to time. Remove bags to cool overnight. Untie bags and use thick thread to slice lopis fairly thickly.

To boil the syrup: Grate the palm sugar, add sugar, water, screw pine leaves and boil in a saucepan for 10 minutes till syrup is fairly thick.

To serve: Mix the salt evenly with the grated coconut. For each serving, put 2 slices of lopis on a plate, and 2 tablespoons of grated coconut on top. Pour some syrup and serve.

Note: Remove the transparent glutinous rice grains from the chalky with glutinous rice grains before making lopis. Dampen the bags of glutinous rice and leave for 10-15 minutes before removing the bags. This will allow the cloth bags to come off easily from the lopis.


300g rice flour
30g green pea flour (lek tau hoon)
80g corn flour
250g castor sugar
1/2 tsp salt
1/2 tsp alkaline water
1 grated coconut, add 1 litre water and squeeze out for general santan

100g cooked red beans
50ml pandan juice

COMBINE ingredients together, mix well and set aside for 15 minutes. Stir and divide into two equal portions. Mix in red beans in one of the portions. Divide this red bean portion into two. Divide the other half portion into two--leave one half plain, and add pandan juice to the other half. Grease a square baking tray lightly with oil. Set tray over steamer to heat up the tray.

Pour in all the plain mixture and steam for 4 minutes. Next pour in one half portion of red bean mixture and steam for 9 minutes. Pour in pandan mixture portion and steam for 11 minutes. Lastly, pour remaining red bean mixture and steam for 5-6 minutes. Remove tray and set aside to cool. Turn out kuih with the plain white layer as the top (if preferred) and cut into slices to serve.


125g butter
75g soft brown sugar
1/2 tsp vanilla essence
100g plain flour
75g sugee (Ghee)
25g ground almonds
Almond strips
1 egg white, beaten

GREASE baking trays lightly with butter and preheat oven to 180 °C. Cream butter, sugar and essence until light. Sift in flour. Add in sugee and ground almonds to combine well into a dough, pinch off pieces and roll into small balls and place on prepared trays. Press with a fork. Brush lightly with egg white and press two almond strips in the centre of each pressed out dough. Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden. Leave on the tray for 1 to 2 minutes. Remove onto a wire rock to cool.



Top layer :
1kg glutinous rice flour
500g sugar
4 ounces Coconut milk
150ml water
green/yellow coloring
300g Tapioca flour

Bottom layer :

1.5kg Glutinous rice
A pinch of salt
4 ounces Coconut milk

Mix ingredients of the top layer into a sticky mixture and add coloring.
For the bottom layer, put glutinous rice, salt and the other 4 ounces of Coconut milk into a tray. Steam the mixture for an hour.
Spread the sticky top layer evenly on the cooked glutinous rice and steam for another 45 minutes.
To test if 'Kaya Kueh' is cooked, use a chopstick to poke through the kueh. When the chopstick is removed and it stays clean, the kueh is well cooked.


4 Ounces mung bean flour
1 Ounce shredded pandan leaves ( aromatic variety of screwpine pandanus family )
5 Ounces thick coconut cream extracted from 10 ounces grated young coconut
½ teaspoon salt
12 Ounces granulated sugar
2 Pandan leaves

Syrup :Bring to boil 12 ounces granulated sugar and 14 ounces water and allow to simmer fo 3 minutes Add 2 pandan leaves ,and simmer for half a minute more .
Strain syrup. The syrup can be combined with above mixtures without prior cooling. Pandan Mixture

Soak 3 ounces mung bean flour in 10 ounces water for a minimum of 4 hours or overnight. Liquidize 1 ounce shredded pandan leaves with 5 ounces water and strain mixture through an extra fine sieve. Combine above with 15 ounces syrup and cook over medium heat until the mixture thickens and begins to boil. Coconut Cream Mixture

Soak 1 ounce mung bean flour in 17 ounces water for a minimum of 4 hours or overnight Extract 5 ounces thick coconut cream from 10 ounces grated young coconut ; add ½ teaspoon of salt. Combine mung bean flour with 5 ounces of syrup and cook over medium heat until the mixture thickens and begins to boil. Remove above from heat and blend in coconut cream. Return mixture to heat and stir till it begins to bubble again.

Wet a 7 inch tin mould. Slowly pour Pandan mixture and coconut cream mixture in alternate streaks into the mould. Using a spoon, "marbalise" by following the directions of the streaks. Level the top and cover with plastic cling wrap to prevent a " skin " from forming. Cool,refrigerate until firm. Remove from mould and cut into required pieces as shown.



¼ Ounces ooi kee
4 Ounces mung bean flour
10 Ounces granulated sugar
2 Pandan leaves


Soak 4 ounces mung bean flour in 8 ounces water for for a minimum of 4 hours or overnight. Strain through an extra fine sieve.
Simmer coursely pounded ooi kee in 8 ounces water for a few minutes.Strain the golden yellow liquid that is formed.
Make syrup with 10 ounces granulated sugar, 25 ounces water and 2 pandan leaves.Strain.
Combine all the above until the mixture thickens and begins to boil.
Wet a 7 inch square tin mould. Transfer the mixture into the mould. Level the top and cover with plastic cling wrap to prevent a " skin " from forming. Cool,refrigerate until firm.
Remove from mould and cut into required pieces as shown




2 bowl Plain Flour
1 bowl Castor Sugar
4 Eggs
11/2 bowl Coconut Milk (one coconut)
1/2 tsp Baking Powder
3 Screwpine Leaves
Green food colouring
For Topping:

2 tbsp Sugar
1/2 bowl Water
2 tbsp toasted Sesame seed

Sieve flour together with baking powder.
Beat eggs and sugar until light and fluffy.
Extract juice from the screwpine leaves adding a bit of water.
Fold in the flour and coconut milk alternatively into the egg mixture until bell blended.
Add in the screwpine juice and food colouring.
Use chiffon size cake pan, greasing the pan with butter.
Bake in the oven at 200o C for 35-40 minutes or until the cake is done.
For topping:

Boil together sugar with water until syrup thicken. Brush the syrup on the cake and sprinkle with sesame seeds.
Leave the cake to cool before cutting. After 2 days refrigerate the cake. This cake is a bit sticky but delicious.


480g Rice Flour
400g Sugar
560g Hot Water
2 ladles Cooking Oil

Dissolve sugar in hot water. Add hot syrup into Rice Flour gradually to get a smooth, thick batter. Leave at room temperature for 20 - 30 minutes.
Heat oil in frying pan. Pour some batter into a kuih karas mould and move it in a circular motion to form a thin, lacy pancake in the hot oil.
When the colour turns golden brown, fold it into half and let it cool in a plate.
This recipe can prepare 8 - 10 pieces of Kuih Karas (diameter 150mm).


100g rice flour
50g Sugar
130g water
2g yeast
2g ENO (some Mineral Salt-Vitamin C tablet/powder)

Add rice flour, sugar, water and yeast and mix evenly. Let stand for 3 - 4 hours.
Add ENO and mix. Let stand for 5 minutes.
Heat cups in steamer and pour dough into heated cups. Steam for 15 - 20 minutes.
This recipe can prepare 12 pieces (diameter 50 mm) or 5 pieces (diameter 70 mm) of steamed rice cup cakes.


1/2 packet of agar agar powder
90 gm green bean flour (hoong kwey flour)
200 ml Condensed Milk
1 tsp. salt*
1 can Evaporated Milk
1 cup thick coconut milk*
700 ml water*
a few screwpine leaves (pandan) peeled and sliced*
8 bananas ( peeled and sliced)
A few squares of banana leaves

Place agar agar powder and green bean flour into a pot. Add in the water and mix well until it is free of lumps.
Add in all the rest of the ingredients* except the bananas and the banana leaves.
Cook over medium flame till it thickens.
Remove from stove and add in the banana slices. Mix well.
Soften the banana leaves in hot water.
Place 2-3 tablespoons of the prepared mixture on the banana leaves. Wrap up and secure with toothpicks.
Serve chilled.


50g roasted peanuts, grind coarsely
100g grated white coconut
60g brown sugar
1/4 tsp salt
300g glutinous rice flour, sifted

1 1/4 cup coconut milk
1/2 tbsp sugar
1/4 tsp salt
2 tbsp oil

Preparation of banana leaves: Cut into 20 pieces of 10cm diameter rounds. Scald in hot water, wipe dry and brush lightly with oil.

Next: Put peanuts and the rest of the filling ingredients in a kuali and stir-fry lightly over a low fire for about 10 minutes. Dish out and cool. Put glutinous rice flour into a mixing bowl. Add in (A) and knead well to form a soft dough. Divide the dough equally into 20 portions. Form each into round balls and flatten each piece with your palm. Add about 1 teaspoon of filling in the centre. Gather up the edges to seal the filling inside. Fold a piece of banana leaf into a cone. Put in the filled dough and wrap and tuck in the ends neatly.
Arrange kuih on a steamer and steam over rapidly boiling water for 15 minutes.



250g pumpkin
250g glutinous rice flour
100ml thin coconut milk (from 1/2 a grated coconut)
1/2 tsp salt (add to coconut milk)
20 pieces of 18cm x 14cm pieces of cut out banana leaf
20 pieces of 14cm x 1.5cm pieces of cut up strips of banana leaf


50g castor sugar
75g palm sugar (gula melaka)
75ml water
2 pandan leaves
100g white grated coconut
50g toasted groundnuts, skinned and coarsely pounded


CUT pumpkin into cubes, steam until cooked and mash while still hot. Sift in glutinous rice flour and mix. Add in coconut milk gradually and mix into a soft and smooth dough. Set aside.
To prepare the filling
Bring the water, sugar, palm sugar and pandan leaf to a boil to dissolve the sugar. Strain.
Add in grated coconut and cook over medium low heat until mixture turns dry. Add in groundnuts and mix.
Take a piece of cut-out banana leaf. Brush lightly with oil. Take a small portion of dough and spread it out in the centre of the banana leaf. Place a teaspoon of filling. Add another small portion of dough. Wrap up.
Place the kuih koci in a steamer and steam for 15-20 minutes. Remove and serve the kuih hot or chill before serving.

125g rice flour

35g plain flour

155g granulated sugar

1 1/2 cups coconut milk (from 1 coconut)

2 eggs

2 egg yolks

Sift rice and plain flour into a mixing bowl. Add in sugar and slowly add the coconut milk. Stir until smooth then add the eggs and egg yolks. Whisk until well blended. Strain the batter.

Lightly grease love letter moulds with a piece of muslin cloth dipped in oil. Heat mould over charcoal fire.

When heated, place the moulds open over a bowl of batter and pour a ladelful of batter onto the mould. Close the mould tightly and bake over charcoal fire for about half a minute on each side.

When golden in colour, remove and immediately roll into a perfect circle (see picture). Press lightly with a tin cover to level the surface.

Cool and store in an air-tight container or tin.

(You need love letter moulds to make this beautiful kuih that is served during Chinese New Year.)


100 g fresh young turmeric root

Lightly scrape the skin off the kunyit and serve it with white rice and Belachan



1 kg chicken pieces
2 tbsp rice wine
pinch of salt
2 tbsp sesame oil
a bit of garlic, finely chopped
old ginger, finely sliced
2 tbsp taucheo
500 ml water

Marinate chicken pieces with rice wine and salt. set aside for 20 minutes. Fry garlic and ginger in sesame oil until fragrant. Add taucheo and mix well, then add chicken pieces and stir around until well mixed and fragrant. Add in water and simmer until the chicken is tender.



150g flour
1 tsp baking powder
pinch of salt
6 ripe bananas
3 tbsp sugar

Sieve flour with baking powder and salt
peel bananas and mash with sugar. stir in flour mixture. blend well. heat oil. drop batter by tablespoon and deep fry until golden



150 g flour (gasak)
100 g santan
2 eggs
100 g sugar & pinch of salt
50 g grated coconut
6 bananas

B eat eggs and sugar to thick batter. add pinch of salt. slowly stir in flour. add the santan, grated coconut and mashed banans. mix lightly. heat oil. drop batter by spoonfuls and fry till golden brown



115g Sago
170g grated gula melaka
2 tbsp coarse sugar
pinch of salt
1 soup bowl grated coconut, white
food colour
4 pandan leaves, tied into a knot

Wash and soak sago in cold water for 15 minutes. Drain.
mix grated gula melaka with the sugar.
sprinkle salt over grated coconut, mix evenly and then mix with gula melaka and sago
take 1/3 of sago mixture and mix with food colour
wash and scald 10 banana leaves. fill with white sago mixture and put a small layer of blue sago mixture. Fold over and steam for 10 minutes.



4 fresH red chillies
4 dried red chillies
6 bawang
1 slice belachan toasted
300g prawns use shells to make 2 rice bowls of prawn stock
3 pieces assam keping
1/2 kg sweet potato, peeled and cubed
1 rice bowl santan
1 bunch of kangkong - cut into 2 inch lengths

In a kuali tumis the rempah in a bit of oil until naik minyak. Add the prawns and fry until cooked. Add the prawn stock and the assam keping. Bring to the boil and add sweet potatoes - simmer until cooked. Add the santan and stir quickly. When the gravy starts to boil, add the kangkong. Remove and serve.



300g glutinous rice, washed and soaked at least 4 hours
2 pandan leaves
1 rice bowl no. 2 santan
1/2 rice bowl of no. 1 santan

Mix the rice with half the no. 2 coconut milk and allow to absorb for 5 minutes. Use a steaming basket and put in the rice and pandan leaves. Steam over boiling water for 10 minutes. Add the rest of the no. 2 milk, stir through and steam for another 10 minutes. Remove, stir in no. 1 santan, a bit of salt and steam for 10 minutes or longer until rice is cooked

1 rice bowl of durian flesh 1/2 coconut, grated and then mix with some salt and 2 rice bowls of water to squeeze for no.2 santan
2 pandan leaves
1 rice bowl of gula melaka chopped - more if necessary

Put durian, no. 2 santan, pandan leaves, salt and gula melaka into a small pot and cook over low fire until the sauce begins to boil. Simmer and taste. Add more gula if necessary. Serve this over the pulut.


1 medium sized unripened papaya
5 bawang
2 tbsp haebee
2 tbsp sambal belachan
3 tbsp lime juice
2 tbsp sugar
pinch of salt

Peel papaya and cut into fine shreds Soak the dried shrimps in hot water, drain and then pound finely Combine the sambal belachan with the lime juice, the sugar and a bit of salt. Mix all the ingredients together. Serve immediately.



1 kg mango
2 tbsp salt
2 rice bowls water
1 rice bowl sugar

Peel mango, and slice to about 1/2 inch thick. Rub coarse salt all over the mango and let it sit for a few hours. Wash in cold water and drain. Squeeze it and let it dry out. Boil the sugar in the water until dissolved. Pack the mango in a jar and pour in syrup ....allow to pickle for a few days.


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