• 240 g Black glutinous rice (washed & drained)
• 60 g White glutinous rice (pulut) (washed & drained)
• 7 c Water
• 2 Pandan leaves, knotted
• 1/2 c Sugar
• Pinch of salt
• 1/2 T Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste
• 1/2 c Thick cocnut milk
• Pinch of salt

• 2 lbs. cassava
• 200 gram granulated sugar
• ½ tsp. vanila
• 1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
• 100 cc water
• food color

Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.

Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.

Serve at room temperature, or refrigerate for an hour and serve chilled.

• 350 grams rice flour
• some water
• 150 grams all purpose flour
• 200 grams fermented cassava / tapioca (tape singkong)
• 400 grams sugar
• 200 cc warm water
• 2 Tsp baking soda
• 250 cc club soda
• 1 Tsp vanilla
• food coloring (your choice of 3 or 4 colors)
• salt to taste

Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth.

• 1 small cucumber, sliced thin
• 1 cup thinly sliced jicama
• 1 cup cubed firm ripe papaya
• 1 star apple (carambola), sliced
• 1 to 2 cups cubed fresh or canned ripe pineapple
• 1 firm green pear, cubed
• 1 firm tart apple, cubed

  FOR THE SAUCE

• 3 tablespoons dry roasted peanuts
• 1 or 2 hot red chilies, sliced and seeded
• 1/2 cup brown sugar
• 1 tablespoon tamarind paste, dissolved in 1/2 cup water and strained
• 1 small green banana, sliced (optional)

• 570cc or 30 egg yolks
• 525-600 g butter, whipped or melted
• 100 g flour, sifted
• 300 g granulated sugar
• 3 Tbs. sweetened condensed milk
• 1 Tbs. special layer cake extract (optional)
• 15 g powdered milk
• ½ tps. powdered vanilla extract

Stir in the layer cake extract, flour and butter. The batter should be very thick.

Place wax paper at the bottom of a 8x8x8 inch buttered baking pan. Spread butter on top of the wax paper as well.

Pour 3-4 Tbs. of batter into the wax covered pan and bake in a preheated 350°F oven (gas oven is better than electric oven) for 5 minutes.

Remove from oven and press the cake evenly and then spread butter (not to much, just for flavoring) on cake top. Pour another 3-4 Tbs. of batter and bake it again for five minutes. Keep doing this step until the batter is finished.

Serve when cool.

• 4 Eggs
• 12 T Flour
• 4 Ripe bananas
• Oil for deep frying
• Cinnamon sugar

• 500 gram wheat flour
• 150 gram granulated sugar
• ½ tsp. salt
• ½ tsp. vanilla
• 2 eggs, lightly beaten
• 1 Tbs. cooking oil
• 100 cc water
• ½ Tbs. cocoa powder
• 800 cc oil for frying

Divide the flour in half as well. Take 1 Tbs of flour from one part and add it to the other. Mix the flour with each half of the sugar and egg mixture. Add cocoa powder to the smaller mix. Add 50 cc of water to each half. Knead until smooth and not sticky to the touch. There will be two types of dough, white and brown.

Separately, roll both pieces of dough out on a plastic covered cutting board until they are about 1 mm thick. Place the two together, then roll up. Wrap with plastic and place in the refrigerator for approximately an hour or until the dough hardens.

Rice Cakes
• 1 cup glutinous rice flour
• ½ cup tapioca starch
• ¾ cup water
• ¼ tsp. salt

Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.

Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.

Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.

Sauce
• 3 cups water
• 1 cup coconut milk
• ½ cup palm sugar syrup
• 1 pandan leaf
• Pinch of salt

Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.

Add rice cakes and simmer for 20 minutes.

Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

Helpful hints: When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

• 200 gr. glutinous rice flour
• 1 Tbs. slaked lime water
• banana leaves
• ¼ grated coconut
• pinch of salt
• Palm sugar syrup

Take a piece of banana leaf and fill it ¾ full with glutinuous rice (just like making rice rolls). Secure the ends and tie rolls with string so that they will not burst during the boiling.

Put the rolls in a saucepan and cover with water. Boil for 4 hours, drain and allow the rolls to cool. Add more hot water during the cooking when necessary.

Serve the rolls by cutting it into 2 cm thick slices.

Stuffing
• 2 cups fresh-grated coconut
• 10 Tbs. grated Java dark brown sugar
• 1 Tbs. granulated sugar
• 1 3-inch cinnamon stick, broken in half
• ¼ tsp. salt

Mix the grated coconut, grated Java dark brown sugar and granulated sugar, cinnamon and ½ tsp.salt together.

Fry the mixture in a dry pan over medium/low heat, constantly stirred for approximately 5 minutes, or until the mixture is dry.

Pancake
• 1 cup rice flour
• ½ cup cornstarch
• 1¾ cups coconut milk
• ½ tsp. salt
• 1 egg, beaten
• 3 drops green food coloring (optional)
• Vegetable oil

Mix the rice flour, cornstarch, coconut milk, ½ tsp. salt, green food coloring and egg into a smooth batter.

Lightly oil an 8-inch frying pan, and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute. Remove and set aside.

Place 2 Tbs. of the coconut mixture on the near edge of the pancake. Fold over once, then tuck in the left and the right sides and fold over once more. Press gently to distribute the filling evenly.

• 1½ cups glutinous powder
• ¾ cup lukewarm water
• 2-3 drops green food coloring
• 8 tsp. grated Java dark brown sugar
• 1 cup fresh-grated coconut, mixed with ½ tsp. salt

Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.

Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.

Prepare a pot half filled with water and bring it to a boil.

Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.

Serve at room temperature. Makes 30 rice balls.

• 500 g Short or medium grain rice
• 4 cups Water
• Banana leaf or aluminium foil

(A)
• 1 cup sugar
• 1 cup brown sugar or palm sugar
• 1 cup water
• 1 pandan leaf
• 1 cinnamon bark (3cm length)

  (B)
  Combine and strain
  

• 2 cups glutinous rice flour
• 2 tbsp rice flour
• 4 cups thick coconut milk
• 200g durian pulp (optional)