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Malaysians cakes are called kuih. They are usually steamed and  are sold in food stalls, hawker centres and some sold in supermarkets. The ingredients used are usually  rice flour, wheat flour, tapioca flour, brown sugar, coconut and sago.





Ingredients:


Domino Light Brown Sugar 16oz

 





Thai Rice Flour - 16 oz

 
Thai Tapioca Starch/Flour - 14 oz





100 g palm sugar(gula melaka)

50 g brown sugar

2 pcs pandan leaves

250 ml water

150g rice flour

30g tapioca flour

1/2 tsp alkaline water (optional)

1/4 grated white coconut

1/2 tsp salt


Method:
1. Mix grated white coconut with salt and steam for 10 minutes.

2. Set aside to cool.

3. Boil 100 ml water, palm sugar, brown sugar and pandan leaves together until sugar dissolved.

4. Strain syrup and leave it aside to cool.

5. Add the remaining water into the rice and tapioca  flour. Mix them well. Add in the alkaline water if used.
6. Slowly add in the cooled syrup and mix well.


7. Strain the batter into the cake tin.





8. Put the strained batter in a steamer and keep stirring the batter till it is slightly thick. When you see some of the batter begin to stick to the ladle used for stirring, you can stop stirring. Steam it for 20 minutes.



9. When cooked, leave it aside to cool.



12.Cut the kuih into diamond shape and coat it with grated coconut.


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Mangoes can really make you feel better because they are delicious and rich in vitamins, minerals and anti-oxidants. Mangoes contain an enzyme which act as a digestive aid. It is quite natural for many people to crave for  mangoes.


Mangoes, whether they are green or ripe can be made into enzymes. We all know the importance of fiber in our diet. If you are eating your mango everyday, it helps in constipation and piles. An average sized mango can contain up to 40% of your daily fiber requirement. For those of you who are physically active, whether working out or constantly on the go, mangoes are also a great way to replenish yourself.





Ingredients:




Melissa & Doug Lemon (Bundle of 6) Bulk Fruits & Veggies







4 mangoes
1 lemon
1/4 bottle oligo sugar
1/4 bottle honey

Method:

1. Wash and dry mangoes and lemon. When dry, slice mangoes and lemon thinly.

2. Divide the mangoes and lemon into 3 portions.

3. Arrange them neatly in a glass bottle. Pour some honey and sugar after each portion.

4. Cover the bottle with a piece of cling wrap. Put the lid on top of the bottle.

5. Keep in a cool dry place. Shake the bottle everyday so that they are well mixed.

6. After 2 -3 weeks it is ready to be consumed. Take 2 tbsp of the enzyme to a cup of cold water.


Note: The enzyme can be taken everyday. You can take it in the morning and at night after food.

To get a thick enzyme, blend the fruits once it is ready to be consumed. It is more nutritious and taste better.
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This is a traditional dessert with sago, brown sugar and grated coconut that is served during tea time.

It is very spongy and easy to make.

Ingredients :

300 gm sago pearl

90 gm white grated coconut

3 tablespoon granulated sugar

1/2 piece brown sugar

2 tbsp screw pine juice (pandan juice)

Pinch of salt

Method:
1. Soak sago in a container for a few hours. When the sago are soft, strain and rinse with a strainer.







2. Mix sago with grated coconut, sugar and salt in a mixing bowl. Divide the sago into three portions. Leave one portion as it is, the second portion mix with brown sugar and the last portion with pandan juice.

3. Spread the mixture in a baking tin with the three portions separately.  Level and press down firmly. Place in a steamer and steam until the sago is transparent for about 20 minutes.


Spread the first layer with the plain sago

   Spread the second layer with sago
which is mixed with brown sugar



Spread the third layer with sago which
has been mixed with some pandan juice

4. Remove from the steamer and let it cool. When completely cool, cut into diamond-shaped slices and serve on a plate.


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Pickled mangoes can make one's mouth watering. Just the thought of the sweet and sour juice that accompanies the crunchy and perfectly pickled slices of mangoes has that effect.

Pickled mangoes are sold in stores or are made by many at home. It should have a good balance of sweet and sour taste and it has to be crunchy.

Ingredients:
4 mangoes
4 tbsp sugar
1tsp salt
 
Method:
1. Wash and peel the mangoes skin. Slice the mangoes to about 1/8 cm thick.
2. Mix the sliced mangoes with salt and sugar. Put it aside for an hour. Mix them well again.
3. Keep the pickled mangoes in a porcelain or glass container.
4. Refrigerate them.
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Ingredients:

Bob's Red Mill Gluten-Free All-Purpose Flour, 44-Ounce Units (Pack of 4)











Dried Sweet Glutinous Rice Flour - 2x 1 Lb (Traditional Water Milled)

Morton Iodized Table Salt - 4lb. box


500 gm sweet potatoes
50 gm all purpose flour
50 gm glutinous rice flour
1 tsp salt


Fillings:


Domino Premium Pure Cane Sugar 5Lb Bag

120 gm brown sugar (chopped)
2 tablespoons white sugar

Method:
1. Clean and boil sweet potatoes until soft. Put in a large bowl, peel the skin and mashed while still hot.

2. Sift the all purpose flour, glutinous rice flour and salt into a bowl . Mix them into a dough.

3. Divide the dough into 18-20 small balls. Combine brown and white sugar in a small bowl. Set aside.

4. Make a hole in the middle of the ball. Fill each ball with a little sugar mixture and roll into a ball again.

5. Dip the prepared balls into a pot of boiling water.

6. Take out the balls when they float on the boiling water.

7. Roll them on some grated coconut.

8. Serve on a plate or a specially made container from banana or pandanus leaves.