Fried Rice ( Nasi Goreng )

Nasi Goreng Or Fried Rice Recipe -

Ingredients :

* 2 Eggs
* 1/4 teaspoon Salt
* 1/3 cup Cooking oil
* 3 cloves Finely chopped garlic
* 1 Finely chopped onion
* 2 Seeded and very finely chopped red chilies
* 1 teaspoon Shrimp paste
* 1 teaspoon Coriander seeds
* 1/2 teaspoon Sugar
* 400g Raw prawns, peeled and deveined
* 200g Rump steak, finely sliced
* 1 cup Long grain rice, cooked and cooled
* 2 teaspoons Kicap manis (sweet soy sauce)
* 1 tablespoons Soy sauce
* 4 Finely chopped onions
* 1/2 Finely shredded lettuce
* 1 Thinly sliced cucumber
* 3 tablespoons Crisp fried onion

 Method :

• Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil.
• Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets.
• Turn the omelet over and cook the other side for 30 seconds.
• Remove the omelet from the pan and repeat with the remaining egg mixture.
• When the omelets are cold, gently roll them up and cut them into fine strips; set aside.
• Combine the garlic, onion, chili, shrimp paste, coriander and sugar in a food processor or mortar and pestle, and process or pound until a paste is formed.
• Heat 1 to 2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant.
• Add the prawns and steak and stir-fry for 2 to 3 minutes, or until they change color.
• Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated through.
• Add the kecip manis, soy sauce and spring onion and stir-fry for another minute.
• Arrange the lettuce around the outside of a large platter. Place the rice in the centre and garnish with the omelet strips, cucumber slices and fried onion.
• Serve immediately.

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Teochew Duck Steam

Teochew Duck Steam Recipe -

Ingredients :

* 1 duck, 14/5kg
* 1 tablespoon cornflour
* 11/2 tablespoons water

(A)
* 1 teaspoon light soy sauce
* 1 teaspoon dark soy sauce
* 1/2 teaspoon sugar

(B)
* 60g ginger, sliced
* 60g galangal, sliced
* 1 star anise
* 5 cloves
* 4cm cinnamon stick
* 2 tablespoons oyster sauce
* 11/2 teaspoons wine
* 11/2 cups water

Preparation:

• Season duck with combined ingredients A. Mix cornflour with 11/2 tablespoons water.

Method:

• Combine ingredients B in a small casserole. Microwave on power HIGH for 5 minutes, uncovered.
• Pour cooked ingredients into the duck cavity and secure opening with cocktail sticks.
• Raise duck on a rack in a 4 litre casserole. Cover and microwave on power MEDIUM for 35 minutes.
• Immediately after the cooking cycle, wrap the casserole with aluminium foil and let it STAND for 25 minutes to finish cooking.
• Remove duck from the casserole, cut into bite-size pieces and arrange on a serving plate.
• Add cornflour mixture to the duck juice left in the casserole and microwave on power HIGH for 2 minutes to make up gravy.
• Pour gravy over the duck pieces and serve.

Preparation time : 10 minutes
Cooking time : 42 minutes
Standing time : 25 minutes

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Chinese Stewed Duck

Chinese Stewed Duck Recipes -

Ingredients

* 1 whole duck (approx 2 kgs)
* 3 inches galangal (lengkuas)
* 8 shallots
* 4 cloves garlic
* 50 grammes 5 spice powder
* 3 tablespoons dark soya sauce
* 2 tablespoons sugar
* salt to taste
* 1 litre hot water
* 4 tablespoons cooking oil


Method

• Clean duck thoroughly by rubbing it with some salt. Rinse. Rub about 30 grammes of 5 spice powder over the duck and allow to marinade for 1 to 2 hours.
• Pound the galangal, garlic and shallots separately.
• Heat 2 tablespoons of oil in wok and saute shallots till aromatic. Remove shallots. Add garlic and saute till aromatic. Remove garlic. Add galangal and saute till aromatic.
• Return shallots and garlic into the wok and stir together with galangal till even. Add dark soya sauce and sugar. Stir well.
• Add duck and coat it with mixture. Allow duck to cook and shrink slightly. Control heat so that duck does not burn. Once duck has shrunk slightly, add about 200 ml water and allow it to boil. Continue with another 200 ml and repeat process till 1 litre of water used. The water should be filled up to at least half the duck. Add remaining 5 spice powder and reduce heat to simmer.
• Stew / simmer for 1.5 hours turning every 10 minutes. Add salt to taste and water if it is drying out.
• Remove duck and drain off excess gravy. Allow to cool before serving with gravy (sieve gravy to remove spices before serving).

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Popiah Cake

Popiah Cake Recipes -

Ingredients

Filling (A)

* 1 bowl belly pork (3 layer pork) (boiled for 5 minutes, cooled and shredded finely)
* 1 bowl shelled prawns (cut into small pieces)
* 1 bowl turnip (cut into fine slivers just thicker than a toothpick)
* 1 bowl french beans (cut into fine slivers just thicker than a toothpick)
* 1 bowl carrot (cut into fine slivers just thicker than a toothpick)
* 1/2 bowl cabbage (cut into fine slivers just thicker than a toothpick)
* 1 bowl firm bean curd (cut into fine slivers just thicker than a toothpick and deep fried)
* 1 bowl bamboo shoot (cut into fine slivers just thicker than a toothpick)
* 1/2 bowl shallots (cut finely)
* 1/4 bowl garlic (cut finely)
* 5 tablespoons oil

Seasoning (B)

* Salt to taste
* Sugar to taste
* 1 teaspoon white pepper powder
* 4 tablespoons light soya sauce
* 2 tablespoons brandy

In(C)

* 4 large eggs ,fried thinly omelette-style in non-stick pan and cut into thin shreds)
* 1 cup bean sprouts (tailed and blanched)
* 1 cup finely shredded cucumber
* 1 cup pork loin (boiled till cooked, allow to cool and shred finely using fingers)
* Lettuce and chinese celery
* 1 cup peanut sugar (toast peanut in wok till brown, remove peanut skin, ground it till almost fine and mix with sugar on 1 peanut:1/2 sugar ratio)
* Sweet flour sauce
* Chilli spread (optional. Blend red chilli with garlic)
* Popiah skin

Method

• Separate the following into 5 equal portions:- pork belly, prawns, shallots, garlic and cooking oil.
• Heat 1st portion of oil in wok and fry 1st portion of shallots and garlic till aromatic. Add pork belly and prawns and stir well for 2 minutes. Add turnips and stir till turnips slightly limp. Remove from wok and place in a big pot.
• Cook the rest of the ingredients (french beans, carrot, cabbage and bamboo shoots) one by one just like how the turnips were cooked above and layer them in the pot.
• After the 5 main ingredients were cooked and layered in the pot, heat up the pot and add the fried bean curd. Add seasoning and mix the ingredients thoroughly. Cover and simmer for 30 minutes. Turn off the heat and keep the ingredients warm till required.
• To serve the Popiah, place a piece of Popiah skin on a flat round plate. Spread a teaspoon of sweet flour sauce (and chilli spread if desired) in the centre of the skin and sprinkle some peanut sugar on the sauce. Tear a piece of lettuce and place over the peanut sugar. Using a tablespoon and fork, place 2 to 3 spoonfuls of filling ingredients (A) on top of the lettuce after squeezing out excess gravy. Arrange the ingredients like a sausage / roll. Top with a little fried egg, bean sprouts, cucumber, pork loin and chinese celery. Fold the sides, tuck in firmly then roll up tightly.

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Tom Yam Seafood

Tom Yam Seafood Recipes -

Ingredients

* 400 gms medium prawns
* 200 gms squid (cut into rings)
* 150 gms oyster mushrooms
* 100 gms baby corn (quarter-cut lengthwise)
* 3 tomatoes (quartered)
* 4 cups prawn / chicken stock
* Salt and sugar to taste
* 2 stalks lemon grass, bruised
* 4 kaffir lime leaves
* 4 fresh birds-eye chillies (cili padi)
* Lime juice to taste
* 2 tbsp chopped coriander leaves
* 2 onions cut into rings
* 2 tablespoon tom yam paste (can be obtained from supermarkets)

Method

• Shell and devein prawns. (The heads and shells can be boiled to make prawn stock)
• .Bring to boil 5 cups prawn / chicken stock. Add all the above ingredients (except prawns, squid, lime juice & coriander leaves) and simmer till baby corn and mushroom are cooked.
• Add prawns and squid and simmer for three minutes, or just until prawns and squid are cooked.
• Stir in lime juice to taste, making it nicely piquant. Serve sprinkled with coriander leaves

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Garlic Chicken Hoi Sin

Garlic Chicken Hoi Sin Recipes -

Ingredients

* 3 large chicken drumsticks (deboned)
* 4 cloves garlic (chopped finely)
* Oil for deep / pan frying

Marinade

* 2 tablespoons Hoi Sin Sauce
* 1 teaspoon worcestershire sauce
* 1/4 teaspoon of white pepper powder
* 1/2 teaspoon of light soya sauce

Method

• Clean chicken and pat dry with kitchen towel / napkin. Marinade chicken for at least 3 hours. The longer the better.
• .Before frying, dust chicken with corn flour. Heat up oil and deep fry or pan fry the chicken using high heat till browned. Remove from oil and set aside.
• Cut fried chicken into bite / smaller pieces. If chicken is still not cooked (reddish flesh), return chicken into oil and fry for another minute or two. As the chicken is now cut into smaller pieces, any uncooked bits will be cooked in a short period of time. If you fry it too long, it will not be juicy or tender anymore.
• Clean the wok and heat up 1/2 tablespoon of cooking oil. Add garlic and saute till aromatic (but before turning brown) – this should take a couple of seconds only. Add chicken, stir well to coat chicken with garlic and dish up when garlic starts to brown.

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Bak Chang Cake

Bak Chang Cake Recipes -

Ingredients

* 1 kg glutinous rice (washed, pre-soaked for 4 to 6 hours and drained)
* 1 kg pork (lean pork from the fore thigh, cut into small cubes not more than 1cm sides)
* 300 grammes dried winter melon (cut into small cubes not more than 1cm sides)
* 250 grammes dried prawns (rinsed and pounded)
* 15 pieces chinese dried mushroom (pre-soaked till soft and cut into cubes not more than 1 cm sides)
* 8 shallots (sliced thinly)
* 1 bulb garlic (chopped)
* 60 pieces Bak Chang bamboo leaves (washed thoroughly and boiled for 15 minutes to soften)
* 5 tablespoons cooking oil
* 10 pieces pandan leaves (knotted)
* Reed or Banana stem reed to tie

Seasoning

* 2 teaspoons salt
* 3 tablespoons dark soya sauce
* 4 tablespoons coriander powder (ketumbar)
* Liberal dashes of white pepper powder

Method

• Heat 2 tablespoons cooking oil in wok and fry 1/2 the garlic and shallots till aromatic. Add glutinous rice, 1 tablespoon of dark soya sauce, 1 tablespoon of ketumbar and 1/2 teaspoon of white pepper powder. Stir well. Remove and leave to cool
• Heat up 3 tablespoons of cooking oil in wok and fry the other half of garlic and shallots till aromatic. Add dried prawns and stir till aromatic. Next, add mushrooms and pork. Stir well followed by adding of winter melon and seasoning to taste. Stir till even and pork is cooked. Set aside to cool.
• Wrap the Bak Changs. Bring to boil a large pot of water and throw in the pandan leaves. Boil Bak Chang for 3 hours completely submerged and covered. For best results, use a charcoal stove. For quick cooking, use a pressure cooker and boil for approximately 45 minutes on pressure and 15 minutes standing.

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Acid Mackerel

Indonesian Acid Mackerel Recipes -

Ingredients

* 4 pieces ikan kembung (cleaned and gutted)
* 1 large onion (sliced)
* 4 to 8 pieces ladies finger (whole or halved)
* 2 large tomatoes (quartered)
* 1 cup warm water
* 1 cup asam juice (soak 1 tablespoon of asam / tamarind paste in 1 1/2 cup water for 15 minutes, squeeze and then strain juice)
* Corn starch (mix 1 teaspoon corn flour with 100 ml water)
* Cooking oil (palm oil)


Chilli paste (pound / blend)

* 2 slices of tumeric (kunyit)
* 5 pieces of dried chilli (pre-soaked in hot water and remove seeds)
* 4 garlic* 8 shallots

Seasoning

* Salt and sugar to taste

Method

• Pat dry the ikan kembung and shallow fry it till semi brown. Set aside.
• Heat 2 tablespoons palm oil in wok and saute chilli paste on medium heat till aromatic and beginning to brown. Add onions and continue frying for 30 seconds. Pour asam juice and warm water and bring to boil.
• Once asam juice starts to boil, add ladies finger and tomatoes and allow to boil for 2 minutes. Add pre-fried fish and seasoning to taste. Allow fish to cook under boiling asam juice for at least 1 minute.
• Before dishing out, stir in preferred amount of corn starch to thicken and smoothen the gravy to your liking. This dish is excellent if you garnish or top it with chopped chinese parsley.

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Vegetarian Belacan Asparagus

Vegetarian Belacan Asparagus Recipes -

Ingredients

* 200 grammes of asparagus (choose tender parts as per technique above)
* 10 grammes or approximately 2 teaspoons of belacan
* 30 grammes of dried prawns (pre-soaked for 15 minutes)
* 5 cloves garlic
* 5 cloves shallots
* 3 to 5 pieces red chilli (remove seeds)
* 1/2 cup warm water
* 4 tablespoons palm oil



Method

• Pound or blend belacan, pre-soaked dried prawns, garlic, shallots and chilli till it forms a paste.
• Heat 2 tablespoons oil in wok on medium heat and saute belacan mix till aromatic / light brown. Add some oil if it starts to burn before becoming brown. Note that the belacan mix absorbs oil like tissue paper and therefore, you should try not to use too much oil or your asparagus will be found swimming in oil later.
• Increase heat to high and add asparagus. Stir well and sprinkle warm water occasionally (you don’t have to use all the water above) to keep it moist and to let the dish cook in a little steam (but not soaking in water). Cook for about 2 minutes. No seasoning is required as the belacan mix is quite salty. You might want to sprinkle some sugar if you find it too salty.
• Dish out and serve with steaming white rice.

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Indonesian Laksa Seafood

Indonesian seafood laksa Recipes -

Ingredients

* 200g packet rice vermicelli
* 1/3 cup laksa paste (we used Asia at Home)
* 3 cups fish or vegetable stock
* 400ml can coconut cream
* 700g seafood marinara mix
* 2 tablespoons each fish
* sauce and lime juice
* 1 cup each bean sprouts and snow peas
* 1/2 cup coriander sprigs

Method

• Place the vermicelli into a bowl, cover with boiling water and allow to stand for 10 min. Drain well and set aside.
• Heat 1 tablespoon peanut oil in a wok over medium-high heat. Add the laksa paste and stir-fry for 1-2 min. Stir in the stock, bring to the boil, then add the coconut cream and simmer for 2-3 min.
• Add marinara mix and cook for a further 2 min, or till just cooked through. Season to taste with fish sauce and lime juice.
• Divide the vermicelli between serving bowls and top with the bean sprouts, snow peas and coriander. Pour the laksa soup over the noodles, dividing the seafood equally among the bowls. Garnish with slices of chilli and green onions.

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Chicken Curry Singapore

Chicken curry Singapore Recipes -

Ingredients

* 500g chicken breast or thigh fillets, sliced
* 1 onion, chopped
* 2 cups broccoli florets
* 1 1/2 cups mild curry sauce or marinade
* 270ml can coconut milk
* fish sauce and fresh lime juice, to taste

Method

1. Heat a large saucepan over high heat. Add a little oil. Brown the chicken fillets in batches and set aside. Add the chopped onion and cook for 2-3 min. Return the chicken to the pan.

2. Add the broccoli, curry sauce and coconut milk. Simmer for 10 min, or until chicken is cooked and broccoli tender. Season to taste with fresh lime juice or fish sauce. Serve with rice and garnish with sliced green/spring onions.

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Chilli Crab Singapore

Chilli Crab Singapore Recipes -

Ingredients

* 1kg Live mud crab, cleaned and chopped
* 1 bsp Chinese wine
* 1 tbsp Sesame oil
* 500ml Chicken stock
* Dash corn starch for thickening the sauce
* 1 egg

Seasoning

* 2 tbsp Sugar
* 2 tbsp Oyster Sauce
* 1.2 tsp Black soya soauce
* 1/4 bottle Chilli sauce
* 1/4 bottle Tomato ketchup

Chilli Sauce

* 50 ml Clamansi juice
* 1/4 tsp Red colouring
* 150g Fresh red chilli, finely blended
* 50g Garlic, finely blended
* 30g Ginger, finely blended

Method

• In a wok, heat up about 10ml of cooking oil and brown the onion. Add in the crab and fry for 2mins. Pour in the Chinese wine and sesame oil.
• Add in all the seasoning ingredients, chilli sauce ingredients and chicken stock. Cover and leave to cook for 7-10 mins. Bring to the boil and add in the cornstarch and egg.
• Serve immediately

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Hot Singapore Noodles

Hot Singapore Noodles Recipes-

Ingredients :

* 400 g dried Changs rice vermicelli
* 2 cloves garlic, crushed
* 2 tsp grated fresh ginger
* 1/4 cup Changs oyster sauce
* 1/4 cup Changs soy sauce
* 250g chicken breast fillets, thinly sliced
* 2 tblsp oil
* 2 sticks celery, julienned
* 1 large carrot, julienned
* 3 spring onions, sliced on the diagonal
* 11/2 tblsp Asian curry powder
* 1/1 tsp Changs sesame oil
* 65g bean sprouts

Method :

• Cover the noodles with cold water and leave for 30 minutes, or until soft. Drain.
• Place the garlic, ginger, 1 tablespoon oyster sauce and 2 teaspoons soy sauce in a bowl and mix well. Add the chicken, toss to coat and marinate for 30 minutes.
• Heat a wok until very hot, add the oil and swirl to coat. Stir-fry the chicken until browned. Add the celery, carrot and half the spring onion, and stir-fry for 2-3 minutes, or until slightly softened. Add the curry powder and stir-fry for 2 minutes, or until aromatic.
• Add the noodles and mix well to coat and heat through. Then stir in the remaining oyster sauce, soy sauce, spring onion, sesame oil and bean sprouts. Serve hot.

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Express Thai noodles

Express Thai noodles trick and Recipes -

Ingredients

* 2 x 85g packet Trident Chow Mein 2-minute noodles
* 2 cups leftover chopped chicken or vegetables
* 2 cups fresh or frozen Asian-style vegies
* 1 tablespoon each soy sauce and sweet chilli sauce
*  juice of a lime
* 1 teaspoon grated green ginger
* 2 teaspoons brown sugar
* fish sauce, to taste

Method

• Cook the noodles according to the packet directions, adding the chopped chicken and vegetables in the last minute of cooking. Drain well.
• Stir in the contents of noodle flavour sachets, soy sauce, sweet chilli sauce, lime juice, grated ginger and brown sugar. Add fish sauce to taste. Garnish with fresh coriander sprigs, to serve

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Tea Healthy Orange

Tea Healthy Orange Recipes -

Ingredients :

* 2cups of water
* 11/2 cup orange juice
* 1/4tsp sugar
* 1/4tsp cinnamon
* 1/8tsp cloves, ground
* 2 teabags


METHOD:
In a saucepan, heat orange juice, water, sugar and spices until boiling. Reduce heat and simmer until sugar is completely dissolved. Remove from heat and add tea bags. Steep for 5 minutes. Strain out tea bags and serve hot.

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Acid Fish Curry

Acid Fish Curry Recipes -

Ingredients

• 1kg mackerel
• 250g ladies fingers
• 1 tomato, quartered
• 3 sprigs polygonum leaves (daun kesum)
• 4 tbsp tamarind paste (asam jawa) mixed with 500ml water
• 1 wild ginger bud, halve and smash stem
• 2 pieces dried tamarind skin
• 5 tbsp oil

Ground ingredients

• 12 shallots
• 8 fresh red chillies
• 4 slices galangal
• 1cm piece fresh turmeric
• 2cm square belacan, toasted
• 2 stalks lemon grass

Seasoning

¾-1 tsp salt or to taste
½-1 tsp sugar or to taste
Method
Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.

mix java acid juice and bring to the boil. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes. Put in mackerel and cook for 10 minutes. Add tomato and adjust seasoning to taste. Dish out and serve with hot plain rice immediately.

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Thai Fish Cakes

Fish Cakes from thailand Recipe -

Cooking and preparation

* Preparations time: 30 minutes
* Cooking time: less than 10 minutes

Ingredients

* 300g/10½ oz fish (such as salmon, haddock, cod, gurnard or whiting)
* sea salt
* 1 tbsp olive oil, for drizzling
* 4 tbsp vegetable oil or olive oil, for frying
* flour, for dredging
* For the Thai flavouring ingredients
* 3-4 lime leaves
* 1 large red chilli
* 4cm/1½ in piece fresh root ginger
* 2 garlic cloves
* 2 stalks lemongrass
* 200g/7oz potatoes, cooked, mashed and cooled (about two medium potatoes)
* 2 tsp fish sauce, or to taste
* small handful fresh coriander, root included
* 1 lime, juice only, or to taste
* fresh lime wedges
* ready-made sweet chilli sauce, for dipping


Method

• Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones.
• Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool.
• While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.
• Slice the chilli in half and remove the seeds. Finely chop.
• Peel the ginger and finely chop.
• Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.
• Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.
• Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped.
• Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce.
• Break up the cooled fish and add it to the bowl. Mix the ingredients together well.
• Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.
• Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide.
• Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned.
• Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping.

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Seafood Soup

Chinese Seafood Soup Recipes -

Ingredients

* 1 teaspoon vegetable oil
* 3 garlic cloves, minced
* 3 cups Chinese cabbage, sliced
* 1/4 cup chicken broth
* 3 1/2 cups chicken broth
* 6 ounces shrimp, peeled and deveined
* 6 ounces scallops
* 3 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 8 ounces linguini

Instructions :

•  In a saucepan, heat oil over medium heat. Add minced garlic cloves and stir until golden, about 1 minute. Add sliced chinese cabbage and 1/4 cup chicken broth. Bring to a simmer and cook until the cabbage is wilted, about 1 minute. Add 3 1/2 cups chicken broth, peeled shrimp, scallops, soy sauce, and rice vinegar. Return to a simmer and cook until the shrimp is done, about 1 minute.
• Meanwhile, prepare linguini according to the package directions; drain. Divide the noodles in serving bowls and serve with the soup ladled on top.

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Cake Kuih Koci

Cake Kuih Koci  (Indonesian) Recipes -

Ingredients

Filling:

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

(A):

* 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.
Method
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.

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