Ingredients:
300g starch flour
150g rice flour
450g sugar
1200ml coconut milk
3 pandan leaves, knotted
red and green food colouring
1/2 tsp salt

Method:
1. Boil coconut milk with sugar, salt and pandan leaves till sugar dissolves. Remove from heat and set aside to cool.
2. Sieve starch flour with rice flour into a mixing bowl, add in warm coconut milk and mix well. Sieve flour mixture to get a smooth batter.
3. Divide batter into 3 portions, colour 1 portion green, 1 portion red, leave remaining portion uncoloured.
4. Steam batter layer by layer beginning with white batter followed by green and red batter.
5. Pour 200ml of plain batter into a greased and preheated 8?x8? square tin. Steam over boiling water for about 5 minutes till layer is transparent. Repeat the layering and steaming till all batter is used up.
6. After pouring in the last layer, steam for 15 minutes to cook through. Uncover the steamer during the last 5 minutes for the kueh surface to dry up. Leave to cool for a few hours before cutting into serving pieces.

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KUIH TALAM

Bottom Layer Ingredient :
150 g rice flour
5 tbsp cornflour
3 egg yolks (beaten)
400 ml thick coconut milk
120 g sugar
½ tsp salt
a dash of yellow colouring

Top Layer Ingredient:
380 ml thick coconut milk
280 ml water
120 g sugar
120 g green bean flour
100 g plain flour
½ tsp salt
100 g red beans (boiled till tender)

Method :
1. To prepare bottom layer:
a. Combine rice flour and corn flour with egg yolks and thick coconut milk.
b. Strain mixture into a saucepan.
c. Stir in the remaining ingredients and boil till mixture thickens.
2. Grease a round baking tin. Pour in the mixture and steam for 10 minutes.
3. To prepare top layer: Mix all the ingredients together, except for the red beans.
4. Spread boiled red beans on the bottom layer.
5. Pour in the top layer mixture onto the bottom layer. Steam for 30 minutes.
6. Remove from steamer. Leave to cool before slicing kueh talam.

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KUIH KOSUI

Ingredients
Gula Melaka syrup (A):
250g gula Melaka (palm sugar)
50g soft brown sugar
500ml water
2 pandan leaves, shredded and knotted

Cake mix (B):
100g tapioca flour
180g rice flour
450ml water
1 tsp alkaline water
1/2 grated coconut, use only the white flesh (i.e. do not grate close to the shell)
1/2 tsp salt

Method
1. Bring gula melaka, brown sugar, water and pandan leaves to a boil to dissolve the sugars. Strain the syrup.
2. Mix both types of flour and water in a mixing bowl. Stir the syrup into the flour mixture. Add alkaline water. Cook the mixture over a gentle low heat into a slightly thickened batter.
3. Spoon batter into greased small chinese teacups. Steam over rapid boiling water for about 15 minutes.
4. Mix grated white coconut with salt and steam for four to five minutes. Remove and spread on a big plate to cool.
5. Leave the steamed kuih kosui to cool completely before removing from the teacups. Toss kuih kosui in grated coconut and serve.

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PULUT TAI TAI

Ingredients:
905 gm glutinous rice grains
20pcs Bunga Telang or Blue Pea Flower for blue coloring
300 ml water for rice
255 gm grated coconut for rice
2 banana leaves
kaya (egg jam)
pinch of salt

Methods:
1. Pick out the plain rice grains and other impurities which are often mixed with glutinous rice gains.
2. Mix Bunga Telang or Blue Pea Flower with 300 ml water and squeeze until a sky blue shape is obtained. add more flowers if color is too light. Strain.
3. Mix rice and blue water, the level of which should be 2.5 cm above the surface of the rice. Add more water, if necessary. Soak overnight.
4. The rice should have absorbed the blue coloring. drain off water and steam rice grains until soft.
5. Prepare 225 gm grated coconut to obtain thick coconut milk. Add a pinch of salt and sprinkle over rice grains. Toss rice a little for even distribution. Steam rice again for another 10 minutes.
6. Remove centre stalk from banana leaves and boil until soft and olive-green in color.
7. Compress rice into a special wooden tray lined with banana leaf. Press and compact rice solidly. Put weight on cover of tray to get rid of excess moisture. Leave to cool.

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PULUT INTI

Ingredients:
1kg glutinous rice grains
300ml water for rice
255gm grated coconut for, rice
115 gm gula melaka (palm sugar)
455 gm grated coconut for filling
pandan leaves
½ tsp corn flour
2 pcs banana leaves
2 pinch of salt

Methods:
1. Pick out the plain rice grains and other impurities which are often mixed with glutinous rice gains.
2. Mix dried Bunga Telang or Blue Pea Flower with 300 ml water and squeeze until a sky blue colour is obtained. add more flowers if color is too light. Strain.
3. Mix rice and blue water, the level of which should be 2.5 cm above the surface of the rice. Add more water, if necessary. Soak overnight.
4. The rice should have absorbed the blue coloring. drain off water and steam rice grains until soft.
5. Prepare 225 gm grated coconut to obtain thick coconut milk. Add a pinch of salt and sprinkle over rice grains. Toss rice a little for even distribution. Steam rice again for another 10 minutes.

Filling and Wraping:
1. Cook 455 gm grated coconut with palm sugar and pandan leaves. Stir constantly until coconut is soft.
2. Mix corn flour with a little water to form a thin paste and add to the cooked grated coconut. Discard pandan leaves and put aside to cool.
3. Remove centre stalk from banana leaves and boil until soft and olive-green in color. cut into rectangles of 20cm x 15 cm.
4. Place 3 tbsp of rice in the centre of 1 piece of banana rectangle. Shape and compact into a rectangular mound.
5. Roll cooked coconut into marble and press 1 piece lightly into the centre of the blue rice.
6. Wrap by folding up the 2 longer sides to overlap and folding back the 2 shorter sides, so that only the brown cooked coconut is visible through the crack in the banana leaf. Repeat until all-blue rice and cooked coconut are used up.

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KUIH DADAR

Ingredients
Batter for the skin:
(A):
200ml pati santan
100ml general santan
1/4 tsp salt
6-7 pandan leaves
1 egg

Mix:
150g flour
1 tbsp sago flour

Filling:
(A):
100g gula melaka, grated
50g sugar
3 pandan leaves
125ml water
300 grated coconut, white part only

(B) combine:
1 tbsp sago flour
1 1/2 tbsp water

Method
1. To make skin/wrapper: Wash and cut pandan leaves into small pieces of 1cm to 2cm in length. Pound or liquidise, then add two tablespoons water and squeeze to extract juice for colouring and flavour; strain.
2. Sift flour and salt in a mixing bowl. Add the egg and mix in (A) and pandan juice. Use a hand whisk to mix well and form a batter. Add a little more water if the batter is too thick.
3. Heat a nonstick pan over medium flame. Pour in enough batter to make a thin pancake. Cook till pancake is slighly brown, then flip over and cook the other side.
4. Remove pancake onto a plate and add a spoonful of filling in each piece. Roll up neatly.
5. To make filling: Bring (A) to a boil until sugar turns syrpy. Add the grated coconut and lower the beat and keep stirring till almost dry. Add (B), blend well and cook for a while. Transfer filling to a dish to cool.

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ONDEH ONDEH

Ingredients:
600 gm of steamed and mashed sweet potato
2 tbsp pandan juice
250 gm white coconut shreds (add 1/2 tsp of salt and steam)
150 gm tapioca flour
1 tsp green colour (if sweet potato used is orange in colour, omit the colouring)
3 tbsp castor sugar

Method :
1. Mixed mashed sweet potato, tapioca flour, sugar, pandan juice and colouring (if used) and knead into a dough. If dough is dry, you can add some water (a tbsp at a time) until dough is soft and not dry.
2. Pinch some dough and make into a small ball. Flatten it with your palm and put filling in it and wrap it up. Boil a pot of hot water.
3. When water boils, put the wrapped ondeh ondeh into the pot and let it cook. When ondeh ondeh floats to the top, the dough is cooked. Roll cooked ondeh ondeh in the steamed white coconut shreds.

Filling:
Either use 200 gm of gula melaka (cut into small pieces)
or
250 gm gula melaka
4 tbsp castor sugar
4 tbsp water
1 coconut w/o skin (shredded)
1/2 tsp salt
6 pcs pandan leaves (optional)
1 tbsp flour mix with 2 tbsp water

Method :
1. Boil gula melaka, sugar and water until all the sugar dissolve. Sift the mixture. Pour the shredded coconut into the sifted mixture. Add in salt and mix well. Pour in flour mixture and stir until well mixed. Leave aside to cool before using.

Source:Nonya Kuih Recipes