Ondeh-Ondeh (Buah Melaka)

Ondeh-Ondeh or also known as Buah Melaka is one of the traditional kuih in Malaysia and Singapore. They are either made from sweet potato or glutinous rice flour. These cute little Ondeh-Ondeh are infused with Pandan juice and filled with palm sugar and then rolled in with some fresh grated coconut. The palm sugar that's in it, literally burst in your mouth when you take a bite. They are sweet, delicious, gluten-free and suitable for vegan and vegetarian too.




Ondeh-Ondeh (Buah Melaka)

Ingredients

250 g Glutinous Rice Flour
1 Cup of Pandan Juice
150 g Gula Melaka (Palm Sugar), chopped
1 Coconut, grated
½ tsp Sea Salt

Method

In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 10 minutes.

Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.

Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the Ondeh-Ondeh in the boiling water. When the Ondeh-Ondeh float to the surface, remove them with a slotted spoon and shake off the excess water. 
Coat the Ondeh-Ondeh with grated coconut and serve immediately.

Makes about 28 Ondeh-Ondeh

Note: To make the Pandan Juice. Blend 10 to 12 Pandan leaves with 250 ml water.

Raw Energy Bars~Chocolate Orange

These are gluten-free Chocolate Orange Raw Energy Bars. It's made from scratch using raw ingredients, such as Medjool dates, raisins, cashew, almond, cacao, orange zest and juice. If you are a fan of chocolate and orange combination, then you'll love this recipe. They taste really good!





Raw Energy Bars~Chocolate Orange

Ingredients

1 Cup (150g) Moist Medjool Dates, pitted and chopped
1/4 Cup (40 g) Raisins
1 Cup (140g) Raw Cashew Nuts
1/4 Cup (30g) Almond Meal
1/2 Cup (50g) Cacao Powder
A Pinch Of Sea Salt
1/2 tsp to 3/4 tsp Orange Zest
3 to 4 Tbsp Orange Juice (without pulp)
1 tsp Vanilla Paste


Equipment: Food Processor
5 x 7 inches Baking dish, lined with cling/plastic wrap

Method

Combine chopped dates, cashews, dates, and raisins in a food processor. Pulse and process all the ingredients together until the texture is fine. Then transfer the dates mixtures in a mixing bowl. Add in the almond meal, Cacao powder, sea salt, orange zest, vanilla paste, 3 to 4 Tablespoons of orange juice. Mix well with your hand until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with your palm or a small rubber spatula, and chill for about 3 to 4 hours before serving.

Sweet Sticky Rice With Coconut And Mango~{Khao Niaw Mamuang}

This Sweet Sticky Rice With Coconut And Mango is definitely one of my favorite Thai desserts. The “Nam Dawk Mai” mango variety is perfect for this sweet and a slightly hint of saltiness treat.




Sweet Sticky Rice With Coconut And Mango~{Khao Niaw Mamuang}

Ingredients

2 Large Ripe Mangoes (sliced or diced)
1 Cup/225grams Glutinous Rice, soaked overnight & drained
3/4 Cup Coconut Milk
1 tsp Sea Salt
3 to 4 Tbsp of Cane Sugar
2 Pandan Leaves, knotted
Toasted Mung Beans, optional

Coconut Cream
1/2 Cup Coconut Milk
1 Tbsp Cane Sugar
1 1/2 tsp Corn Starch
A Pinch of Sea Salt

Method

Put the glutinous rice in a steamer lined with a piece of thin linen cloth and steam for 30 minutes.

Coconut Cream: Combine the cane sugar, corn starch, sea salt and coconut milk. Stir until the corn starch dissolves. Cook over a low heat. Stirring constantly (do not let it boil) till thickens. Remove from the heat and reserve.

Sweet Sticky Rice: Combine the coconut milk, sea salt, sugar, and Pandan leaves in a saucepan. Bring it to a gentle boil, stir well. Let it simmer for about 10 minutes. Remove the glutinous from the steamer and transfer it to a mixing bowl. Add in the hot coconut milk mixture into the cooked glutinous rice. Cover the rice mixture for 20 to 25 minutes before serving.

To serve: Spoon some sweet sticky rice into a small cup or bowl. Then place the molded rice on a plate, arrange the mangoes, spoon some coconut cream on top, and top with some toasted mung beans, if desired.

*You can also serve it in a mason jar with some diced mangoes, and top with coconut cream.

Serves 4

Bubur Cha Cha - Sweet Potato And Yam Pudding

Bubur Ca Ca or Sweet Potato And Yam Pudding is another traditional and very popular dessert in Malaysia. You can either serve this sweet dessert warm or cold. As for me, I prefer to savor them warm.

NOTE: This is an updated post with a new pictures and video cooking guide. {Original post published on 08/27/09}





Bubur Cha Cha - Sweet Potato And Yam Pudding

Ingredients

500 to 600 grams Assorted Sweet Potatoes, diced
1 /2 Small (150 g)rams Yam, diced
1 Cup Water
3 Pandan Leaves, knotted
1 Pack (500 ml) Coconut Milk
2 Tbsp Sago Pearls, rinsed
4 Tbsp Sugar or more to taste
A Big Pinch of Salt

Method

Steam the sweet potato and yam on a high heat for about 8 to 10 minutes or until cooked.

In a medium saucepan, combine water and pandan leaves, sugar, and bring it to a boil. Mix in the coconut and simmer for about 10 minutes. Then add Sago pearls and cook for about 3 to 5 minutes. Lastly, add the steamed sweet potatoes and yam, and season with salt. Let it simmer for another 5 minutes. Serve warm, room temperature or cold.



{Original post published on 08/27/09}
By the way, I will be submitting my Bubur Ca Ca recipe for the Merdeka Open House 2009 organized by Babe in the City - KL. Malaysia will be celebrating 52 years of independence from the British on August 31st 2009. The theme chosen for this year’s virtual open house is My Sweet Malaysia. This is a great way to showcase some of the traditional sweet desserts from Malaysia. So, do remember to check out Babe in the City - KL blog on August 31st for some delicious sweet dessert recipes from Malaysia.

Daikon And Carrot Pickles

These Dalkon And Carrot Pickles are often filled-in Banh Mi or Vietnamese Sandwiches. The sweet, sour, and crunchy vegetables are perfect to serve alongside BBQ or fried meat too.




Daikon And Carrot Pickles

Ingredients

2 Large Carrots, shredded
1 Small Daikon, shredded
1 Tbsp Sea Salt
1/4 Cup Sugar
1/2 Cup Water
3/4 Cup White Vinegar

Method

Combine sugar, water and vinegar in a bowl or measuring jug and mix well.

Combine daikon and carrots in a colander and rub with sea salt. Set aside for about 10 minutes. Then rinse with cold water, drain well and use a salad spinner to dry the vegetables. Alternatively, squeeze the vegetables with a muslin cloth until dry.

Place the vegetables in a large jar and pour in the vinegar mixture. Allow the vegetables to marinate for at least 2 to 3 hours before serving. The pickles are best served chilled.

Cendol With Palm Sugar Syrup And Coconut Milk

Cendol with Palm sugar Syrup and Coconut milk is a type of dessert in Malaysia. Cendol strands is made of Pandan juice with the combination of mung bean and corn flour.




Cendol With Palm Sugar Syrup and Coconut Milk

Ingredients

100 grams (10 Large) Pandan Leaves, cut into smaller pieces
750 ml Water
100 grams Mung Bean/Green Pea Flour
25 grams Corn Flour
A pinch of Sea Salt

Palm Sugar Syrup
200 grams Palm Sugar/Gula Melaka
2 Pandan Leaves, knotted
100 ml Water

2 Cups Coconut Milk
Shaved Ice

Mixing bowl with ice cubes and water
Potato Riser

Method

Make the palm sugar syrup: Place palm sugar, pandan leaves, and water in a saucepan. Bring it to a boil and simmer until the sugar has melted and thicken. Drain the syrup and let cool completely.

Bring the coconut milk with a pinch of salt to a simmer on medium heat. Remove and let cool completely.

Make the cendol: Blend the pandan leaves with some water and strain into a mixing bowl. Then combine pandan juice, green pea flour, corn flour, sea salt, and the remainder water. Stir well until well combined and strain the mixture into a saucepan. Cook over medium to low heat, stirring continuously until the mixture has thickened to a paste. Remove from the heat. Fill a large mixing bowl with ice cubes and water. Place some of the paste into a potato riser and press through the paste into the ice water. Continue with the remainder paste, and let the cendol set in the ice water for about 10 minutes. Drain well and chilled.

To serve: Fill some shaved ice in a bowl or a glass, some palm sugar syrup, coconut milk, and cendol. Serve immediately.

Jeera/Cumin Cauliflower

This is a mild and creamy Jeera Cauliflower curry. This recipe is easy to prepare and suitable for vegetarians and vegans. 





Jeera/Cumin Cauliflower

Ingredients

1 Medium-Sized Cauliflower, break into small florets & blanched
2 Tbsp Vegetable Oil
¼ tsp Cumin/Jeera Seeds
2 Green Cardamom Pods
1 Medium Yellow Onion, chopped
1 Tbsp Garlic Paste
1 Tbsp Ginger Paste
¼ tsp Ground Turmeric
1 tsp Ground Chili or Paprika
½ tsp Ground Masala
1 tsp Ground Black Pepper
½ tsp Ground Cumin
½ tsp Ground Coriander
½ Cup Coconut Milk
¼ Cup Water
4 Tbsp Fresh Coriander, finely chopped
3 Green Chilies, chopped
Sea Salt, to taste

Method

Put the oil in a wok or frying pan and set over medium-high heat. When hot, add cumin/Jeera seeds and cardamom pods. As soon as you can smell the spices-– this takes just a few seconds – mix in onion and stir-fry until light golden brown in color. Then add the, turmeric, chili, garam masala, black pepper, ground cumin, and ground coriander. Stir the mixture until fragrant, and then add the garlic and ginger paste. Mix, toss in the cauliflower and stir-fry for a minute or until well combined. Then add the fresh coriander and green chilies. Give it another stir, then pour in the coconut milk and water, and bring it to a boil. Stir, and season with sea salt. Serve warm with some steamed rice.

Kuih Talam

This pandan and coconut layered cakes or better known as Kuih Talam in Malaysia, is a popular afternoon snack and goes perfectly with coffee or tea. There are two layers in this kuih. The top layer of the cake is made from coconut milk flavored batter. The bottom layer of the cake is made with batter flavored with fresh pandan juice.





Kuih Talam (Pandan & Coconut Layer Cakes)

Ingredients

Bottom Layer (Green)
10 Pandan Leaves, blend with 150 ml Water
60 grams Rice Flour
20 grams Tapioca Flour
10 grams Green Pea Flour
100 grams Sugar
200 ml Water

Top Layer (Coconut)
300 ml Coconut Milk
100 ml Water
15 grams Green Pea Flour
50 grams Rice Flour
½ tsp Sea Salt

Method

Blend pandan leaf with 150ml water, and strained into a measuring jug or bowl. Top it up with about 200 ml of water to make 350ml of liquid. Then mix in the rice flour, tapioca flour, green pea flour, and sugar. Mix well and strain into a mixing bowl.

Place the mixing bowl on top of simmering pan of water. Stir and cook until the mixture start to thicken. Then remove the bowl from the heat, and pour into a square or round baking tin. Steam over medium heat for about 15 minutes.

Meanwhile, mix the coconut milk, water, green pea flour, and sea salt. Strain the mixture into a mixing bowl and place it on top of simmering pan of water. Stir and cook until the mixture start to thicken. Remove from the heat and mix until smooth. When the bottom green layer is cooked, pour the coconut mixture on top of the green layer. Steam the kuih over high heat for another 15 minutes. Remove and let cool completely before serving.

Make 1 (8 inches) Square or Round Cake/Kuih

Peanut Sauce

This peanut sauce goes very well with just about any grilled skewered meat, seafood, fritters, or salad.





Peanut Sauce

Ingredients

2 ½ Tbsp Peanut Oil
1 ½ Cups of Peanuts
15 Dried Chilies, cut into smaller pieces
2 Red Chilies, seeded, cut into smaller pieces
1 Large Red Onion, peeled & big diced
1 Tbsp Tamarind Paste
About 165 grams Palm Sugar
1 ½ Cups Water
1 ¼ tsp Sea Salt

Method

Combine the tamarind paste, palm sugar, and water in a small saucepan. Bring it to a simmer until the palm sugar has melted. Remove from the heat, and drain with a fine sieve.

Heat about 1 ½ Tbsp of peanut oil over moderate heat. Toss in the peanuts and stir-fry for about 9 to 10 minutes, or until the peanuts are cooked and light brown in color. Remove the peanuts and set aside to cool completely.

Add the remainder peanut oil and the dried chilies. Stir for a few seconds, add the red chilies, and follow by the red onion. Cook until the red chilies and onion are softened. Remove and set aside.

Process the peanuts in a food processor until finely ground and set aside. Combine the dried chilies, red chilies, and onion in a food processor. Whizz until all the ingredients are smooth.

In a large bowl, combine all the chili and onion paste, tamarind water, and mix well. Then season the sauce with some sea salt. Let the peanut sauce thicken for about 30 minutes before serving.

Asian-Style Coleslaw

This zesty Asian-style coleslaw goes beautifully with burgers and sandwiches. It's also great as a side dish or a light salad.





Asian Style Coleslaw

Ingredients

About 400 grams Mix Slaw (green & red cabbage, carrot)

4 Tbsp Finely Diced Red or White Onion
1 Green (Serrano) Chili, chopped

4 Tbsp Lime Juice
2 Tbsp Sugar

¾ tsp Sea Salt, or to taste
3 Tbsp Chopped Coriander
Some freshly Ground Black Pepper

Method

In a large mixing bowl, mix lime juice and sugar until blended. Then add chili, onion, coriander, and coleslaw. Mix together until everything is thoroughly mixed, season well with sea salt and chilled before serving.

Steamed Tapioca/Cassava Kuih With Coconut

This is a simple and delicious Steamed Tapioca/Cassava Kuih With Coconut. It's vegan and gluten-free!





Steamed Cassava/Tapioca Kuih With Coconut

Ingredients

2 Medium Size (about 650 grams) Cassava/Tapioca Root, peeled and grated
100 to 120 grams Cane Sugar
150 ml Coconut Milk
3 Tbsp Water
¼ tsp Sea Salt
¾ Cup (from ½ of a coconut) of Grated Coconut, mixed with a big pinch of sea salt

Method

Mix together the grated cassava (about 500 grams), sugar, coconut milk, water, and sea salt. The tapioca mixture should be slightly thick, adjust by adding extra coconut milk or water. Then taste the mixture for sweetness and adjust accordingly.

Place the tapioca mixture in a square or round pan, and steamed for about 30 to 35 minutes over rapid boiling water. Remove and let cool completely. The tapioca kuih can be slice into any shape of your choice. Then roll the kuih in the grated coconut. The kuih can be kept in the refrigerator for a few days, just reheat in a steamer for about 2 to 3 minutes.

Crispy Fried Shallots

Crispy Fried Shallots are an essential condiment in many of my recipes. It is used to enhance the flavor of many dishes, such as soups, congee, noodles, vegetables, tofu, and the possibilities are endless. The oil from the fried shallots are good for stir-fries, steamed fish, noodles, blanched vegetables, etc. Remember to check out my video tutorial and learn how to make these crispy deep-fried shallots at home. 





Crispy Fried Shallots

Ingredients

2 Bags (400 grams) Shallots, peeled & thinly sliced
2 ½ Cups of Peanut Oil

Method

In a wok or saucepan, heat the peanut oil over medium heat. Add the shallots and fry until crispy and golden brown in color. Remove the crispy shallots, drain well, and let it cool completely. Reserve the oil for another use. Store the crispy shallots in an airtight container.

Makes 2 Cups of Crispy Fried Shallots

Pickled Green Chilies

These chili pickles are simple to make and are often served alongside Wonton, and Cantonese fried noodles. The chili pickles have a sweet & sour taste accompanied by a bit of spiciness that complement the flavors of Malaysian and Singaporean noodle dishes very well. You can use the pickle the next day, but it's best to leave it for a couple of days before serving.





Pickled Green Chilies

Ingredients

250 grams Green Chilies, sliced
3 Bird’s Eye Chilies (optional)
1 Tbsp Sea Salt
1 Cup Rice Wine Vinegar
3 Tbsp Sugar

Method

Place chilies in a colander, and sprinkle with sea salt. Leave it for about 30 minutes.

Meanwhile, combine vinegar and sugar in a small saucepan. Bring it to a boil until the sugar has dissolved and allow the liquid to come to room temperature.

Rinse the chilies and drain well. Place the chilies in a clean jar and pour the liquid over them, cover and refrigerate for up to 2 weeks.

Banana Chips

How To Make Fried Banana Chips

Ingredients

Plantains, peeled
Sea Salt
Vegetable Oil, for frying

Method

Peel and slice plantains with a mandoline. (refer to the video tutorial)

Heat oil in a fryer or wok over medium-high heat (about 350˚F). Place a slice of plantain at a time and deep-fry until crisp and golden in color. Drain on a paper towel, sprinkle some sea salt and let cool completely before serving.

Chocolate, Almond, And Walnuts Energy Bars

These are gluten-free Chocolate, Almond, And Walnuts Energy Bars. These irresistible bars are made with dates, cocoa powder, almond butter, almond meal, and toasted walnuts. In this recipe, I used some lightly toasted walnuts, so the bars have a nice crunch and nutty taste to it. So, do try this healthy alternative to your regular brownies.

Chocolate, Almond, And Walnuts Energy Bars

Ingredients

1 ½ Cups (135 grams) Toasted Walnuts
15 Medjool Dates (225 grams), pitted and chopped
1 Cup (120 grams) Almond Meal
l
½ Cup (50 grams) Raw Cacao or Cocoa Powder
½ tsp Cinnamon
A Pinch Of Sea Salt
½ Cup Natural/Unsweetened Almond Butter

1 ½ Tbsp Vanilla Paste/Extract

1 to 2 Tbsp Cold Water

½ Cup (45 grams) Toasted Walnuts, coarsely chopped

Equipment: Food Processor
11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil



Method



Combine walnuts, dates, almonds, cocoa powder, cinnamon, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add almond butter, vanilla extract, and a little water at a time until it reaches a dry but moist dough consistency. Mix in coarsely chopped walnuts, give it a quick pulse, and scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.

Note: Toasted Walnuts; preheat oven to 350˚F & bake for about 7 to 8 minutes. Let cool before use.

ABC~Apple, Beet And Carrot Juice

Beetroot juice tastes great, but it's even better juicing it together with apples and carrots. This wholesome combination is refreshing, sweet with a hint of earthy flavor.

Apple, Beet, And Carrot Juice

Ingredients

2 Fuji Apples, quartered
1 Large Beetroot, scrubbed and quartered
About 20 Carrots, scrubbed

Method

Juice all the ingredients in the juicer. Serve chilled.

Makes 2 Cups

Baked Japanese Sweet Potatoes

These are simple Baked Japanese Sweet Potatoes that are perfect for a quick carbo fix. There's no sugar added because the Japanese sweet potatoes are naturally very sugary.

Baked Japanese Sweet Potatoes

Ingredients

4 (about 600 grams) Small Japanese Sweet Potatoes (Red Skin), peeled
2 Tbsp Unsalted Butter or Coconut Oil, melted
¼ tsp Garlic Powder
½ tsp Onion Powder
A Pinch of Sea Salt

Method





Preheat the oven to 425˚F/220˚C. 



Lightly oiled or butter a baking dish.



Slice the potatoes (about ¼ inch) and toss with melted butter, garlic powder, onion powder, and sea salt. Arranged the seasoned sweet potatoes sideways on a baking dish. Bake the potatoes for about 30 minutes or until lightly brown in color and fully cooked. Serve warm or at room temperature.

Acai Rio Bowl

This yummy and not too sweet Acai Rio Bowl makes a wholesome breakfast or as mid-afternoon snacks. It's easy to blend together. Pour them into a bowl or Mason jar and serve with your favorite granola, banana slices, and some berries.

Acai Rio Bowl

Ingredients

2 Packets (100 g) Original (Rio Blend) Açaí
1 Frozen Banana
3/4 Cup Unsweetened Almond Milk
Extra 1/2 a Banana, sliced
1/2 Cup of your favorite Granola
A handful of Fresh Blueberries

Method

Blend the frozen Acai, banana, and almond milk. To serve, pour the blended Acai into two bowls, or mason jars, and top with slices of bananas, granola, and some blueberries.

Spicy Peanut Noodles

This is a perfect light lunch fix, it's quick and easy to prepare as well. Just toss in some sauté shrimps or your favorite protein for a complete meal. If you're not into spicy noodles, then substitute some of the chili oil used in the recipe with peanut oil.

Spicy Peanut Noodles

Ingredients

200 grams Organic Soba/Buckwheat Noodle, cooked as per manufacturer’s instructions, chilled or room temperature
½ of English Cucumber, shredded, soaked in cold water for 10 minutes, and drained
3 Stalks Scallion, chopped


Spicy Peanut Dressing
4 Tbsp Chiu Chow Chili Oil (Lee Kum Kee brand)
1 Tbsp Chiu Chow Chili Oil Sediment
4 Tbsp Natural Peanut Butter
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Rice Wine Vinegar
2 Stalks Scallions, chopped

Method



Combine the dressing ingredients and whisk well. When ready to serve, toss the chilled soba and shredded cucumber with prepared dressing.

Serves 3-4 ~ light meal

Green Smoothie

This healthy Green Smoothie is one of my favorites drink now. It's packed with antioxidants and nutrients, such as Vitamin A, B, C, K, calcium, iron, calcium, potassium, beta-carotene, etc. So, give your immune system a healthy boost with this nutritious and yummy smoothie.

Green Smoothie

1 Ripe Banana, frozen
1 Granny Smith Apple, cored and chopped
½ Bunch Kale (about 4 leaves/slightly more than 2 cups (packed)), chopped, center ribs, and stems discard
1 Tbsp Chopped Ginger
2 Tbsp Lemon Juice
1 ½ Cups Apple Juice

Method

Place all the ingredients in a blender, chop, and blend until smooth. Serve immediately.

Serves 2/About 900ml