Precious Pearl Makan Haven

Maiden attempt at this. I am thinking besides banana, I could use crushed peanuts/sugar?

I used kueh ko swee's recipe to make this 2-layered kueh. The top layer was made of pandan juice and I used rich coconut milk (no water). Can be eaten on its own and you can add grated coconut. I prefer without grated coconut.

I didn't get the banana leaves so I used these.

My second attempt and this time I used gula melaka instead of the grated coconut. *keeps fingers and toes crossed that the balls will not ooze out gula melaka* I dished out the floated onde onde and thought let them dry for a bit otherwise if I put them straight into the grated coconut, the coconut will be too damp. Bad idea. The onde onde sticks together neh! boohoohoo~~~~ Got to be sooooo gentle to separate the onde onde. See? Dry and nice. End product...heh heh....aiyoh, it was a challenge leh. The onde onde ooze out the gula melaka lah.....

My second attempt at Ang Ku. Strangely, this time around, I didn't find it time-consuming. Maybe I am getting better at it eh? Sorry, it's not red because I used a few drops of colouring (got some fussy pots lor). Heh heh.....

I combined the recipes from THREE different cookbooks. I added laksa leaves aka duan kosom? Hence, it is pretty fragrant! Kay kiang....the paste was kinda heavy so I added more coconut cream. It took longer to set so I kinda overbaked/grilled the top. Taste-wise .... not bad..... *blushing*

This recipe was given to me by the "uncle" who now calls HongKong home. ;-) I tumis the rempah for over 2 hours!!! "End product"

It was a late-nite night. Lalala~~~~~lalalalalalalala~~~~~ heh heh......anyways, here's yours truly working into the late night with this pandan chiffon, attempt number 3. Thanks to all the gurus......my mixing bowls were dry, and I used ONE direction.....can, can, can......? Opening ceremony for this pan....bought it at Wal-mart.....crap, it's expensive!!!! What is it I hear about the lowest price thingy? And HOW COME it leaked???? Alamakkkkkk.......recipe book indicated "turn cake over" but didn't say when!!!! Well, the ever obedient me, turned it over right off the oven. Guess what? Of course stuck lah!!!! Piangz..... Boohoohoo~~~ look! The top....the top....I failed big time for appearance liao lah! *sobs* Finally.......neh ways, I am not going to give up. Me ish going to work on it again. I must get it right!!!!

Was making kueh lapis, arbi got leftovers of the mixture. Used the mini muffin pan to steam the remaining mixture. Brought it to a party and peeps seem to like this. Next time, I'll just do this version ar bo the layer by layer beri time consuming leh! Huat ah~~~~

I added loads of mashed sweet potatoes so the skin was really thin and I was generous with the mung bean fillings too. But too much work. I doubt I'll be doing it for a while. :P

My second attempt at it. Not perfect but an improvement from my first which was deflated. :P

Don't know if there's a name for this. The bottom layer is mashed tapioca with custard topping.

I had leftovers of the kueh sarlat topping so I made these.

I was making 9-layer kueh and had some leftovers. Did this.

Company's coming. How's this for dinner?

Piangz....nong time no come, almost forgot password liao ah. Okies, by popular demand, friends asked for ambon again. This time round, I make the ambon bigger.

My sis in law gave me this recipe. Yummlicious....yum yum.....

Heh heh....somebody loves this dish till he thinks about it even in his dreams. :P

I ordered SEVEN cookbooks online (from S'pore). It finally arrived. Looked through the pics and saw this dessert. Thought I'll give it a go. Tapioca was good but the coconut layer? Hmm....mai kong de dio. Kek sim ah.......