Nyonya Kueh are little cakes or pastries created by the Peranakans or Straits Chinese. While Nyonya food contains many of the traditional ingredients of Chinese food and Malay spices and herbs, Nyonya cuisine is eclectically seasoned and different than their Chinese or Malay food. Itis fusion Cuisine.
Nyonya cuisine is famous for its Kueh. Presented together, they make up a colorful, pleasing colour palette.
by using the beautiful colours you can find on the Nyonya Kuehs, we have made a recipe book that not only teaches you how to make nyonya kuehs, it gives you a library of colour swatches you could use.
What are Nyonya Kuehs?
PANTONE® in collaboration with Chef Baba Philip Chia presents
A Colour Swatch Collection.
The colourful, delicate, and flavoured kueh that the Nyonyas consume during breakfast or as afternoon snacks are Nyonya Kueh.
CONTENT
Pulot Inti
Kueh Pulot Tekan
Kueh Bengka Ubi
Kueh Ko-Swee
Kueh Pulot Serikaya
Abok-Abok Sagu
Baked Tapioca with Coconut 烤木薯椰子
米飯布丁
雙層糯米葉蛋糕
西米糕
糯米薩爾拉
糯米與餡料
班蘭糯米球
打南班蘭糕
蒸糯米與卡亞
Steamed Rice Pudding
Glutinous Rice Srikaya
Sago Cake
Glutinous Rice Sarlat
Glutinous Rice with Fillings
Glutinous Rice Balls
Green Talam Cake
Steamed Glutinous Rice with Kaya
Onde-Onde
Kueh Talam Pandan
1
2
3
4
7
5
8
6
9
Kueh Puteri Sarlat
Steamed Rice Cake with Grated Coconut
Steamed Tapioca with Sago and Banana
Kueh Talam Berempah
Indonesian Layer Baked Spice Cake
Corn Cake 玉米餅 蒸年糕椰絲
三層糕 玫瑰層蛋糕
木薯椰絲 九層糕
西米蒸木薯和香蕉 三色千層糕
咸米糕 豬肉糯米
印尼層烤香料蛋糕 玫瑰糖漿蛋糕
杏仁餅 黑眼豆糯米
珍露 拉曼萨利
摩摩查查 蒸芋头糕
Three Layer Cake Rose Layer Cake
Tapioca with Grated Coconut Steamed Nine-Layer Rice Cake
Three flavored Steam Rice Cake
Savoury Rice Cake Pork Glutinous Rice
Black-Eyed Bean Glutinous Rice
Steamed Rice Cake and Yam
Kueh Jagung Kueh Lompang
Kueh Putu Tegair Kueh Lapis Pandan, Rose and Vanilla
Almond Cookies Kueh Sarlat Lepak Kachang
Kueh Genggang Kueh Lapis Surabaya
Rempah Babi
Chendol Kueh Laman Sari
Ketuk Ubi Kueh Lapis KuKos
Cake Lapis Som Som Rose
Bubor Cha-Cha Kueh Talam Keladi
10 19
13 22
16 25
11 20
14 23
17 26
12 21
15 24
18 27
Ingredients
550g225g30g
60 – 75g250ml
1 – 2tbsp1 – 2 tsp
2
550克225克
30克60 - 75克250毫升1 - 2湯匙1 - 2茶匙
2
grated fresh tapiocafine sugar (1 cup)butter (softened, about 2tbsp)grated white coconutcoconut milkgula melaka syrupvanilla essenceeggs
磨碎的新鮮木薯細砂糖(1杯)黃油(軟化,約2湯匙)磨碎的白色椰子椰奶古拉馬六甲糖漿香草精雞蛋
材料
PANTONE 146CPANTONE 4975C Sensous in nature. Comfort. Ease.
Cherry. Wealth. Friendliness.
Method 作法
在一個大的攪拌碗,混合磨碎機木薯軟化的黃油,細砂糖,打散的雞蛋。混合透了,直到充分混合,糖溶解。
古拉馬六甲糖漿,椰奶。
最後加入白椰絲和香草精,拌勻,在攝氏180度烤約45分鐘。
冷卻機架上,然後切成片
In a large mixing bowl, mix the grater tapioca with softened butter, fine sugar and beaten eggs. Blend it thoroughly till well mixed and sugar dissolved.
Then add Gula Melaka syrup followed by the coconut milk.
Lastly add in the White grated coconut and vanilla essence, mix well and bake it at 180 degree Celsius for about 45 Minutes.
Cool it on a rack and then cut into pieces
Ingredients
150g50g
300ml1 tsp200g
150克50克
300毫升1茶匙
2克
rice floursago flourwateralkaline watergrated coconut
米粉西米粉水鹼性水椰絲
材料
PANTONE 440CPANTONE 422C Wisdom. Luxury.
Stability. Organic. Reliability. Natural.
Method 作法
煮沸的古拉馬六甲糖漿的成分,然後過篩。
在一個大碗裡,混合米粉,西米粉,加水和鹼性水。添加古拉馬六甲糖漿和混合成光滑混合物。
將混合物倒入小杯約15分鐘在高溫和蒸汽。 允許從模具冷卻,排除。滾上椰絲。 準備發球。
Boil ingredients of the Gula Melaka Syrup and then sift it.
In a large bowl, mix the rice flour, sago flour, add water and alkaline water. Add the Gula melaka Syrup and mix it into smooth mixture.
Pour the mixture into mini cups and steam it for about 15minutes at high heat. Allow to cool and remove from mould. Roll it on grated coconut. Ready to serve.
Ingredients
500g150ml200ml
1/2 tspadequate
5500ml150g50ml100g3 tsp
1/2 tspfew drops
500克150毫升200毫升1/2茶匙
充足
5500毫升
150克50毫升100克3茶匙
1/2茶匙幾滴
Top Layerglutinous ricecoconut milkwaltersaltblue-pea flower colouring
Bottom Layereggscoconut milksugarpandan juicerice flourcorn floursaltyellow food colouring
頂層糯稻椰奶沃爾特鹽藍豌豆花著色
底層雞蛋椰奶糖班蘭汁米粉玉米粉鹽黃色食用色素
材料
PANTONE 7487C
PANTONE 319C
PANTONE 128C Cheery. Fun. Light-hearted.
Healing. Growth. Relieve Stress.
Kindness. Peace.
Method 作法
底層:糯米洗淨,浸泡2小時為。排水,並將其放置在內襯香蘭葉蛋糕錫。加入椰奶,水,鹽,並攪拌均勻。
蒸汽,持續30分鐘,然後撒上藍豌豆花著色。繼續蒸,另一個15分鐘至熟。允許略有降溫,然後按使用香蕉葉,使其緊湊一塊溫暖的糯米。
頂層:庫克椰子奶,糖,班蘭汁和鹽在非常低的熱量,直到溶解。拋開。
在一個碗裡攪拌,打蛋。然後加入椰奶的混合物和繼續拂。逐漸添加米粉和玉米粉的點點滴滴,直到完全混合。添加黃色食用色素,形成想要的顏色。
篩入混合所有頂層的暖蒸底部層。蒸汽再次20到25分鐘至凝固。離開,直到完全冷卻前切塊 。
Bottom Layer: Wash glutinous rice, soak it for 2hours. Drain and place it in a cake tin lined with pandan leaves. Add coconut milk, water, salt and stir well.
Steam it for 30minutes, then sprinkle with blue-pea flower colouring. Continue to steam for another 15minutes till cooked. Allow to cool slightly, then press the warm glutinous rice using a piece of banana leaf to make it compact.
Top Layer: Cook coconut milk, sugar, pandan juice and salt over very low heat till dissolved. Set aside.
In a mixing bowl, beat the eggs. Then add coconut milk mixture and continue to whisk. Gradually add in rice flour and corn flour bit by bit till completely well mixed. Add the yellow food colouring to form desired colour.
Sift in all top layer mixture on the warm steamed bottom layer. Steam again for 20 to 25minutes till set. Leave till completely cool before cutting into pieces.
Ingredients
250g750ml100g150g
1/2 tsp200ml
250克750毫升
100克150克
1/2茶匙200毫升
pearl sagowatersugarwhite grated coconutsaltpalm sugar syrup
珍珠西米水糖白色椰絲鹽棕櫚糖漿
材料
PANTONE 7529CPANTONE 430C Tropical. Refreshing.
Wealth. Luxurious. Prestige.
Method 作法
把水(750毫升),煮沸後,加泡過的西米,不斷攪拌至透明和厚。起鍋。
在鍋中煮磨碎的白色椰子糖,椰子糖糖漿和鹽混合厚為止。拋開。
至半滿,倒入煮好的珍珠西米成果凍模具和加1湯匙的椰子餡料,然後將頂部用煮熟的西米再密封。重複以上步驟,直到所有成分用在冰箱的冷藏,直到準備發球。
Bring water (750ml) to boil, add soaked sago, stir continuously till transparent and thick. Remove from heat.
In a pot, cook the white grated coconut with sugar, palm sugar syrup and salt till well mixed and thick. Set aside.
Pour the cooked pearl sago into a jelly mould till half filled and add 1 tbsp of coconut fillings, then top it up with the cooked sago again to seal it. Repeat till all ingredients used up Chill in fridge till ready to serve.
Ingredients
500g150ml200ml
1/2 tspSome
5500ml200g
1/2 tsp50g
2 tsp1/2 tsp
500克150毫升200毫升1/2茶匙
少些
5500毫升
200克1/2茶匙
50克2茶匙
1/2茶匙
Bottom Layerglutinous ricecoconut milkwatersaltblue-pea flower colouring
Top Layereggscoconut milksugarpandan pasterice flourcorn floursalt
底層糯稻椰奶水鹽藍豌豆花著色
頂層雞蛋椰奶糖班蘭糊米粉玉米粉鹽
材料
PANTONE 7528C
PANTONE 7494C Natural. Balance. Healing.
Purity. Fragrance.
Method 作法
底層:排水糯米,將其放置在床上的香蘭葉蛋糕錫。加入椰奶,沃爾特,鹽翻炒。
蒸氣,持續30分鐘,再撒上藍豌豆花著色。繼續蒸,另一個15分鐘至熟。允許略有降溫,然後按下溫暖的糯米採用了一塊巴南葉,使其緊湊。
頂層:在攪拌碗,比思雞蛋和糖,直到溶解。加入椰奶,班蘭粘貼,並繼續拂塵,逐漸添加米粉和玉米粉的點點滴滴,直到完全混合。加入鹽。
混合物倒入過篩暖蒸熟糯米。蒸汽為25至30分鐘至凝固。離開完全冷卻之後再切塊。
Bottom Layer: Drain glutinous rice, place it in a cake tin with a bed of pandan leaves. Add coconut milk, walter, salt and stir.
Steam it for 30minutes, then sprinkle with the blue-pea flower colouring. Continue to steam for another 15minutes till cooked. Allow to cool slightly, then press the warm glutinous rice using a piece of banan leaf to make it compact.
Top Layer: In a mixing bowl, beath the eggs and sugar till dissolved. Add the coconut milk, pandan paste and continue to whisk, gradually add the rice flour and corn flour bit by bit till completely well mixed. Add salt.
Pour the mixture by sifting on the warm steamed cooked glutinous rice. Steam it for 25 to 30minutes till set. Leave to cool completely before cutting into pieces.
Ingredients
500g150ml
1/2 tsp3 – 5 few
250g100g50g
100ml
500克150毫升1/2茶匙
3 - 5少數
250克100克
50克100毫升
Pulotglutinous ricecoconut milksaltpandan leavesdried blue pea flowers
Fillingsgrated white coconutpalm sugarrock sugarwater
糯米糕糯米椰奶鹽香蘭葉藍幹豌豆花
餡料磨碎的白色椰子棕櫚糖冰糖水
材料
PANTONE 2985C
PANTONE 290C
PANTONE 7516C Natural. Refreshing.
Kindness. Beauty.
Peaceful. Serene.
Method 作法
瀝乾的糯米和添加椰子汁,水,鹽和班蘭萊沃。蒸25到30分鐘。取出並用叉子剝落米飯,再撒上大米紫藍色著色。繼續蒸汽又有10分鐘,直到完全熟透。一邊冷卻。
在一個小鍋裡,煮椰子糖,冰糖與水。過篩,並預留。
混合磨碎的椰子棕櫚糖漿,煮它在低熱量約10至15分鐘的。拋開。
切到10厘米見方的小塊的香蕉葉。舀2湯匙熟糯米,並將其放置在葉片的中心。然後最重要的1/2湯匙的餡料。折疊起來,雙方的中心,略有重疊餡料。準備發球。
Drain the glutinous rice and add coconut milk, water, salt and pandan leves. Steam it for 25 to 30minutes. Remove and use a fork to flake the rice, then sprinkle the violet blue colouring on the rice. Continue to steam again another 10 minutes till completely cooked. Set aside to cool.
In a small pot, boil the palm sugar, rock sugar with water. Sift and set aside.
Mix the grated coconut with palm sugar syrup and cook it at low heat for about 10 to 15minutes. Set aside.
Cut banana leaves into 10cm square pieces. Scoop 2 tbsp of cooked glutinous rice and place it in the centre of leaf. Then top it up with 1/2 tbsp of Fillings. Fold up the two sides to the centre to overlap slightly where the Fillings are shown. Ready to serve.
Ingredients
250g200ml100g
1/2 tsp250g
few drops
250克200毫升
100克1/2茶匙
250克幾滴
glutinous ricepandan juicegrated white coconutsalt palm sugarpandan paste food colouring
糯稻香蘭汁磨碎的白色椰子鹽棕櫚糖香蘭糊食用色素
材料
PANTONE 1545C
PANTONE 722C Sensous in nature. Soothing.
Strength. Power.
Method 作法
在一個大碗裡攪拌,糯米粉,以及添加和香蘭汁一點一點地揉,直到形成光滑柔軟的麵團。
捏麵團少量(約為大小的柑石灰)和形成光滑的球滾動它在你的手掌。做一個小麵團的中心以及填補它與棕櫚糖切碎。捏麵團密封,再次擀成球。
In a large mixing bowl, place in glutinous rice flour, and add and pandan juice little and little and knead well till form smooth pliable dough.
Pinch a small amount of dough (about the size of a calamansi lime) and roll It in your palm to form a smooth ball. Make a small well in the centre of the dough and fill it with chopped palm sugar. Pinch dough to seal, roll into balls again.
In a pot of boiling water, drop the “balls” in the simmering pot and when it floats, remove them with a slotted spoon and allow the excess water to drip off.
Drop the balls gently on grated on the grated coconut and coat it evenly, then transfer to a plate to serve.
Ingredients
60g20g20g
175g125ml200ml
1/2 tsp
30g30g
250g1/4 tsp
60克20克20克
175克125毫升200毫升1/2茶匙
30克30克
250克1/4茶匙
Green Layerrice flourtapioca flourgreen pea floursugarpandan juicewateralkaline water
Coconut Cream Layerrice flourgreen pea flourcoconut milksalt
綠層米粉木薯粉綠色的豌豆粉糖班蘭汁水鹼性水
椰奶層米粉綠色的豌豆粉椰奶鹽
材料
PANTONE 5757C
PANTONE 427C Neutrality. Purity.
Clean. Natural. Healing
Method 作法
綠層:結合米粉,木薯粉和綠茶粉成一個雙燒開鍋中,它與糖混合
加入香蘭汁,水,鹼性水,拌勻,直到順利。幾乎變稠,直到下一個雙鍋爐煮,然後倒入6“×6”的方形蛋糕錫托盤和蒸汽20分鐘。
椰奶層:米粉,綠色豌豆粉和鹽結合成一個雙熬鍋。
逐漸加入椰奶,並攪拌均勻至光滑。庫克下一個雙鍋爐,直到變稠,然後轉移到蛋糕錫,倒在綠色層。蒸20分鐘。
允許完全冷卻之後再切塊。
Green layer: Combine the rice flour, tapioca flour and green tea flour Into a double boil pot and mix It with sugar
Add pandan juice, water, alkaline water and mix it well till smooth. Cook It under a double-boiler till almost thickens, then pour it into a 6” x 6” square cake tin tray and steam it for 20 minutes.
Coconut Cream Layer: Combine the rice flour, green pea flour and salt into a double boil pot.
Gradually add in coconut milk and stir well till smooth. Cook it under a double-boiler till thickens and then transfer to the cake tin and pour over green layer. Steam It for another 20 minutes.
Allow to cool completely before cutting Into pieces
Ingredients
600g1tsp
250mlSomeSome
600克1茶匙
250毫升一些一些
glutinous ricefine sea-saltcoconut milk, waterpandan leavesbunga telang
糯稻細海鹽椰奶,水香蘭葉藍花
材料
PANTONE 287C
PANTONE 9582C
PANTONE 470C Dependable. Rejuvenating.
Peaceful. Calming.
Innocence. Purity.
Method 作法
浸泡糯米瀝乾,加入椰奶,水和鹽。香蘭葉,將其放置在一個淺蛋糕錫。蒸汽為25分鐘30分鐘。一旦煮熟,片狀的大米用叉子和把它分成2部分。混合1部分用藍色著色。
然後結合白色和藍色的糯米“大理石色”效果,再蒸另一個10分鐘。關閉明火和使用香蕉葉按大米使其緊湊和堅定。蓋上芭蕉葉,並用重物像花崗岩迫擊砲和杵休息了幾個小時。
冷卻時取出年糕和堅定。切成所需的大小和服務“卡亞”
Drain the soaked glutinous rice, add coconut milk, water and salt. Place it in a shallow cake tin with pandan leaves. Steam for 25minutes to 30minutes. Once cooked, flake the rice with a fork and divide it into 2 portions. Mix 1 portion with blue colouring.
Then combine white and blue glutinous rice to make “marble color” effect and steam it again for another 10-15minutes. Turn off the flames and use a banana leaf to press the rice to make it compact and firm. Cover with banana leaf and use a heavy object like a granite mortar and pestle to rest on it for a few hours.
Remove rice cake when it is cooled and firm. Cut into desired size and serve it with “kaya”
Ingredients
1 can120g
250ml150g
750ml1/4tsp
1罐120克
250毫升150克
750毫升1/4茶匙
Sweet cornMung bean flourcoconut milksugarwatersalt
甜玉米綠豆粉椰奶糖水鹽
材料
Method 作法
在鍋中混合綠豆粉,糖,椰汁,水拂掉以輕心,直到解散,合併和光滑。
庫克在低熱量,並保持不斷攪拌,直到它變濃。加入鹽。
將1湯匙甜玉米,香蕉葉,然後倒入3湯匙麵粉混合物
用香蕉葉,放入冰箱冷藏一小時。
In a pot, mix the mung bean flour, sugar, coconut milk, water and whisk it lightly till dissolve, well combined and smooth.
Cook at low heat and keep stirring continuously till it thickens. Add salt.
Put 1 tablespoon of sweet corn on a banana leaf, then pour in about 3 tablespoon of the flour mixture
Wrap the banana leaf and chill In the fridge for an hour. Ready to serve.
PANTONE 9040C
PANTONE 101C Jovial. Cheery.
Simplicity.
Ingredients
500g150ml
50g800ml600g
6 to 71100ml
500克150毫升
50克800毫升
600克6至7個
1100毫升
Tapioca flourSago flourMung bean flourCoconut milkpandan leavesdried blue pea flowerswater
木薯粉西米粉綠豆粉椰奶香蘭葉藍幹豌豆花水
材料
Method 作法
混合水,糖和香蘭葉,煮滾。取出香蘭葉,待用。
結合所有的麵粉混合碗,加入椰奶一點點的時間,直到混合光滑。逐步添加糖漿中,並不斷攪拌至充分混合
分成3等分,分別用紅色和綠色的色彩組合,留下白色的最後一部分。
潤滑脂9“×9”方形蛋糕錫和第一次倒在綠色的色層。蒸10至12分鐘。然後倒在白色的混合物為第三層,其中紅色的蒸汽和重複。最後一層蒸約20分鐘,以確保它完全煮熟。
離開前完全冷卻46小時的切塊。
Mix water with sugar and pandan leaves, bring to boil. Remove pandan leaves and set aside.
Combine all flours in a mixing bowl and add coconut milk a little at a time till well mixed and smooth. Gradually add in syrup and stir continuously till well blended
Divide into 3 equal portions, mix with green and red colour respectively, leave the last portion as white colour.
Grease a 9” x 9” square cake tin and pour in the green colour layer first. Steam for 10 to 12 minutes. Then pour in white mixture to steam and repeat for the third layer, which red. Steam the last layer for about 20 minutes to ensure it is completely cooked.
Leave to completely cool for 4 to 6hours before cutting into pieces.
PANTONE 421C
PANTONE 360C
PANTONE 7424C Prosperity. Love.
Luxurious. Prestige.
Relaxing. Balance.
Ingredients
1 kg250ml
1/4 tsp500g
1公斤250毫升1/4茶匙
500克
tapiocasugarsaltgrated white coconut
木薯糖鹽磨碎的白色椰子
材料
Method 作法
剝離木薯皮,洗淨。蒸30分鐘或至軟
它轉移到一個大碗裡攪拌,並立即加入糖。
醪至糖溶解並壓縮它。
切成大立方體,頂部椰絲。
Peel off tapioca skin and wash. Steam it for 30 minutes or till soft
Transfer it to a large mixing bowl and add the sugar immediately.
Mash it till sugar is dissolved and compress it.
Cut into large cubes and top it with grated coconut. Serve warm
PANTONE 103C
PANTONE 5645C Luxurious. Prestige.
Cherry. Wealth. Friendliness.
Ingredients
1kg225g
2 tbsp250ml
60g1 tsp
1/2 tsp6
few drops250g
1千克225克2湯匙
250毫升60克
1茶匙1/2茶匙
6幾滴
250克
grated tapiocafine sugarbutter (softened)coconut milksago seedsvanilla essencebanana essenceripe bananafood colouringgrated white coconut
磨碎的木薯細砂糖黃油(軟化)椰奶西米種子香草精華香蕉香精成熟的香蕉食用色素磨碎的白色椰子
材料
Method 作法
在一個大碗裡攪拌,混合磨碎的木薯軟化的黃油,細砂糖,拌勻至糖溶解。徹底攪拌至充分混合。然後加入椰奶,煮好的西米。
拌勻。分為兩部分,以不同的色素和香精混合。蒸汽的第一層,持續15分鐘。然後下一層,在香蕉和蒸汽再次另一個30分鐘,以確保它煮熟。
待其冷卻,再切成所需大小和滾動它磨碎的白色椰子。
In a large mixing bowl, mix grated tapioca with softened butter, fine sugar and mix It well till sugar dissolved. Blend it thoroughly till well mixed. Then add coconut milk, follow by the cooked sago.
Mix well. Divide Into two portions to mix with different colouring and essences. Steam the first layer for 15minutes. Then next layer, place in banana and steam it again for anotherr 30 minutes to ensure It is cooked.
Allow it to cool, then cut into desired sizes and roll it on the grated white Coconut. Ready to serve.
PANTONE 157C
PANTONE 362C
PANTONE 199C Vigour. Passion.
Wealth. Fortunate.
Natural. Organic.
Ingredients
300g30g
250ml750ml2 tsp1 tsp
1/4 tsp150g150g100g
3 cloves1/2cm
33
1/4 tsp2tsp
3 tbsp
300克30克
250毫升750毫升
2茶匙1茶匙
1/4茶匙150克150克100克
3瓣1/2厘米
33
1/4茶匙2茶匙3湯匙
rice flourcorn flourcoconut milkwatersugarwhite pepper powdersaltminced beef minced prawnschopped shallotschopped garlicgingerfresh red chiliesspring onionssaltcurry powdercooking oil
米粉玉米粉椰奶水糖白胡椒粉鹽碎牛肉剁碎的蝦切碎的青蔥蒜茸姜新鮮的紅辣椒蔥鹽咖哩粉食用油
材料
Method 作法
餡料:熱了油鍋,加切碎和肉末香料的,炒約一分鐘,然後加入剁碎的牛肉和蝦。加入咖哩粉,翻炒至肉末熟。最後加入蔥花和鹽調味。起鍋待用。
在鍋中混合米粉,玉米粉,糖,白胡椒粉,鹽和逐漸拂它一點一點地加入稀釋的椰奶(預混椰奶與水),直到它形成一個光滑的混合物。
把鍋火爐,煮,用小火燒至開始變濃。
加入提交的文件中,並不斷攪拌5分鐘。將混合物轉移到一個蛋糕錫或托盤。蒸汽1520分鐘,直到它變成餅形式。允許冷卻前切塊。
Fillings: Heat up a wok with cooking oil, add the chopped and minced spices and sauté it for about one minute, then add minced beef and prawns. Add curry powder and stir fry till the minced meat are cooked. Finally add chopped spring onions and salt to taste. Remove from heat and set aside.
In a pot, mix the rice flour, corn flour, sugar, white pepper powder, salt and gradually whisk It by adding in diluted coconut milk (premix coconut milk with water) little by little till it forms a smooth mixture.
Bring the pot to the stove and cook it at low heat till It begins to thicken.
Add in filings and keep stirring for 5 minutes. Transfer the mixture to a cake tin or tray. Steam for 15 to 20minutes till It becomes cake form. Allow to cool before cutting into pieces
PANTONE 9141C
PANTONE 8062C Spirituality. Wisdom. Royalty.
Luxurious. Prestige.
Ingredients
206
200g6tbsp375g120g1 tsp1 tsp
206
200克6湯匙375克120克1茶匙1茶匙
Egg yolksEgg whitesCastor sugarCondensed milkButterplain flourmixed spicesbaking powder
蛋黃蛋清白砂糖煉乳黃油普通麵粉混合香料發酵粉
材料
Method 作法
擊敗蛋清,糖,直到泡沫。
牛油煉乳至非常滑膩。再加入蛋黃的時間,直到充分混合。添加麵粉一點點的時間,添加混合香料,發酵粉,再拌入蛋清泡沫。
烘烤175C逐層。烤每一層至淺棕色。烤約2〜3分鐘的每一層 。
Beat egg whites with sugar till froth. Set aside.
Beat butter with condensed milk till very creamy. Then add in egg yolks one at a time till well mixed. Add flour a little at a time, add mixed spices and baking powder, then fold in the egg whites froth.
Bake at 175C layer by layer. Bake each layer till light brown. Bake approximately 2 to 3 minutes for each layer.
PANTONE 465C
PANTONE 464C Natural. Tropical.
Wealth. Organic.
Ingredients
100g250g1 tsp1 tsp50g
1/4 tsp150ml1 tsp
100克250克1茶匙1茶匙50克
1/4茶匙150毫升
1茶匙
Icing sugarPlain flourBaking sodaBaking powderGround almondsSaltCorn oilVanilla essence
糖粉普通麵粉小蘇打發酵粉磨碎的杏仁鹽玉米油香草精
材料
Method 作法
移位麵粉,糖粉,小蘇打和泡打粉到一個碗裡攪拌和帶接地杏仁和鹽拌勻。添加香草精和玉米油,直到它變成麵團。
滾出來切成所需的餅乾模具。放在烤盤烤10至12分鐘預熱烤箱175C
允許冷卻,並將其存儲在一個密閉的容器。
Shift flour, icing sugar, baking soda and baking powder Into a mixing bowl and mix well with grounded almonds and salt. Add the vanilla essence and corn oil till it becomes dough.
Roll it out and cut into desired cookie moulds. Place on a baking tray and bake It in a preheated oven at 175C for 10 to 12 minutes
Allow to cool and store it In an airtight container.
PANTONE 4645C
PANTONE 712C Sensuous. Personal.
Organic. Tropical.
Ingredients
120g12 - 15 1/4 tsp1/4 tsp
120克12到15件
1/4茶匙1/4茶匙
green bean flourpandan leavessaltgreen food colouring
綠豆粉香蘭葉鹽綠色食用色素
材料
Method 作法
香蘭葉放置在攪拌器中,用1升的水和鹽。至精混合,並用薄紗布放入鍋中篩選。綠色食用色素和綠豆麵粉一點一點添加,同時攪拌,直到井組合和光滑。
置於爐子燒開聽到低,持續攪拌,直到變稠。取出的熱量立刻離開站約5分鐘。
綠豆粉滴上了一盆冰水,將幀。倒入煮好的綠豆粉混合在框架。使用一個大勺子的背面,按下混合物在長期向下的筆劃。離開液滴設置在冰水泡堅定和準備使用。
Place the pandan leaves in a blender with 1 litre of water and salt. Blend it till fine and use a muslin cloth to sift into a pot. Add the green food colouring and the green bean flour little by little while whisking till well mix and smooth.
Bring to the stove and boil It at low hear, stirring continuously till thickens. Remove from the heat immediately and leave to stand for about 5 minutes.
Place the frame for making green bean flour droplets on a basin of Ice water. Pour the cooked green bean flour mixture on to the frame. Use the back of a big spoon, press mixture in long downward strokes. Leave droplets to set In the iced water till firm and ready to use.
PANTONE 7489C
PANTONE 7518C
PANTONE 7506C Luxurious. Prestige.
Balance. Growth.
Sophistication. Introspection.
In a mixing bowl, sift the tapioca flour and bicarbonate soda and pour hot water little by little using a wooden spoon to mix It up. Then knead to form dough. Divide Into 3 portions and add In difference colouring respectively.
Roll each colour into long strips of about 0.8mm in diameter and cut it Into small triangles. Set aside
In a pot of boiling water, add the coloured triangles and stir it to prevent it from sticking to each other. Once it floats, scoop it out and place It in a basin of cold water.
Cut the sweet potatoes and yam Into cubes. Steam for 5 to 8 minutes. Set aside.
Boil rock sugar and pandan leaves with 250ml water. Lower the heat, add the coconut milk and salt. Once boiling, remove from heat. Set aside.
Ingredients
250g1/2 tsp175ml
few drops
250g250g250g
250ml8 - 10250g1litrel
1/2tsp
250克1/2茶匙175毫升
幾滴
250克250克250克
250毫升8至10250克
1升1/2茶匙
Coloured Tapiocatapioca flourbicarbonate sodahot watercolouring
Sweet SauceRed sweet potatoesyellow sweet potatoesyamwaterpandan leavesrock sugarcoconut milksalt
彩色木薯木薯粉碳酸氫鹽蘇打熱水染色
甜麵醬紅地瓜黃地瓜薯水香蘭葉冰糖椰奶鹽
材料
Method 作法
在攪拌碗,木薯粉和碳酸氫鹽蘇打過篩,倒入熱水,一點一點用木勺混合起來。然後搓揉成麵團。分為3部分,分別加入著色差異。
每種顏色的滾動到直徑0.8mm左右的長條,切成小三角形。擱置
在一個鍋裡的開水,加彩色的三角形和攪拌防止粘彼此。一旦它漂浮,舀出來,並把它一盆冷水。
切紅薯和山藥切塊。蒸5〜8分鐘。拋開。
煮冰糖,香蘭葉水250毫升。低熱量,添加的椰奶和鹽。一旦煮沸,離火。拋開。
PANTONE 177C
PANTONE 7488C
PANTONE 1575C Energetic. Enthusiastic. Creativity.
Romance. Nurturing.
Cooling. Balance. Growth.
Ingredients
250g2 tbsp350g600g
750ml10 - 12
few drops
250克2湯匙350克600克
750毫升10到12件
幾滴
rice flourtapioca floursugarwhite grated coconutwaterpandan leavesvarious food colourings
米粉木薯粉糖白色椰絲水香蘭葉各種食用色素
材料
Method 作法
混合椰絲1/2茶匙鹽,然後蒸15分鐘,備用。
燒開水,香蘭葉和糖約10至15分鐘。允許冷卻
在一個大碗裡攪拌,放入米粉,木薯粉和拌勻。
添加冷卻班蘭糖漿,一點一點,直到順利的。繼續攪拌。除以混合物分為4個部分,分別添加食用色素。
填寫茶杯混合物。蒸10至15分鐘。從蒸籠中取出,待冷約15至20分鐘後再取出蛋糕從茶杯模具。
Mix grated coconut with 1/2 tsp of salt and then steam for 15 minutes, set aside.
Boil water with pandan leaves and sugar for about 10 to 15 minutes. Allow to cool
In a large mixing bowl, add the rice flour and tapioca flour and mix well.
Add the cooled pandan syrup little by little till smooth. Keep stirring. Divide the mixture into 4 portions and add food colourings respectively.
Fill tea cups up with the mixture. Steam for 10 to 15 minutes. Remove from steamer, leave to cool for about 15 to 20 minutes before removing the cakes from the tea cup moulds.
PANTONE 451C
PANTONE 5545C
PANTONE 5215C Royalty. Sophistication.
Cherry. Friendliness.
Balance. Growth.
Ingredients
200g3 tbsp
175g250ml650ml
few drops
200克3湯匙175克
250毫升650毫升
幾滴
rice flourtapioca floursugarcoconut milkwaterred food coloring
米粉木薯粉糖椰奶水紅色食用色素
材料
Method 作法
在一個大型攪拌碗,結合麵粉和糖。加入椰奶和水一點一點,直到形成稀麵糊。
除以混合物分成2部分,一部分仍然為白色,並加入幾滴紅色食用色素到另一部分,使深粉色。
倒入一些粉紅色的麵糊倒入7“×7”淺錫,形成一層厚度約0.5cm。蒸汽,約6至 分鐘。
按照白層和重複過程,直到用完所有麵糊
發表冷卻後再切成所需大小 。
In a large mixing bowl, combine the flours and sugar. Add coconut milk and water little by little till thin batter Is formed.
Divide the mixture Into 2 portions, one portion remain as white and add few drops of red food colouring into another portion to make deep pink.
Pour some pink batter into a 7” x 7” shallow tin to form a layer of about 0.5cm thickness. Steam it for about 6 to 8 minutes.
Follow by white layer and repeat process till all batter used up
Leave to cool before cutting into desired sizes.
PANTONE 182C
PANTONE 199C Excitable. Eros.
Romance. Feminine.
Ingredients
600g1litre1litre1 tsp
few pieces350g350g
600克1升1升
1茶匙幾塊
350克350克
Fine sugarCoconut milkwaterfine sea-saltpandan leavesrice flourtapioca flour
細砂糖椰奶水細海鹽香蘭葉米粉木薯粉
材料
Method 作法
混合細砂糖,椰奶,水,鹽,香蘭葉,煮滾後,用小火燒至糖溶解。丟棄香蘭葉,關閉火焰,並允許略有降溫。
在一個大碗裡攪拌,混合米粉,木薯粉。然後加入椰奶混合,攪拌至混合均勻略有。
劃分成9份麵糊。準備層蒸汽層,每一層所需的顏色加入到如白色,綠色,黃色,粉紅色,藍色和最終的頂層為紅色。
Mix fine sugar, coconut milk, water, salt, pandan leaves and bring to boil at low heat till sugar dissolved. Discard the pandan leaves, turn off flame and allow to cool slightly.
In a large mixing bowl, mix the rice flour and tapioca flour. Then add the coconut milk mixture, whisk slightly till well blended.
Divide batter into 9 portions. Ready to steam layer by layer, by adding in desired colour Into each layer such as white, green, yellow, pink, blue and the final top layer as red.
Ingredients
600g 5 tbsp 525g
750ml 1800ml
1/4 tbsp 1/4 tbsp 1/4 tbsp
600克5湯匙525克
750毫升1800毫升
1/4湯匙1/4湯匙1/4湯匙
rice flourtapioca floursugarcoconut milkwaterrose flavouringpandan paste flavouring vanilla essence
米粉木薯粉糖椰奶水玫瑰调味香兰糊调味料香草精华
材料
Method 作法
在一個大型攪拌碗,結合麵粉和糖。加入椰奶和水,一點一點,直到形成稀麵糊。除以該混合物分成3等份。
一是保持白色的香草精華,加入到第二部分的紅色著色形成粉紅色,加香蘭粘貼在第三部分。
倒入一些粉紅色的麵糊倒入7“X7”淺錫,形成一層厚度約0.5cm。蒸汽,約6〜8分鐘。
按照白色層和綠色層。重複此過程,直到用完所有的麵糊。
保持冷卻,然後再切割成所需的尺寸。
In a large mixing bowl, combine the flours and sugar. Add coconut milk and water, little by little till thin batter is formed. Divide the mixture into 3 equal parts.
One remain as white with vanilla essence, add red colouring into second portion to form pink and add pandan paste in third portion.
Pour some pink batter into a 7”x7” shallow tin to form a layer of about 0.5cm thickness. Steam it for about 6 to 8 minutes.
Follow by white layer and then green layer. Repeat process till all batter is used up.
Leave to cool before cutting into desired sizes.
PANTONE 7495C
PANTONE 729C
PANTONE 1788C Prosperous. Warmth. Rich.
Healing. Fertility.
Sincere. Simple.
Ingredients
250g 3
3 cloves 50g
3 tbsp100ml2 tsp
1/2 tsp1/4 tsp2 tbsp
250克3
3瓣50克
3湯匙1 百毫升
2茶匙1/2茶匙1/4茶匙
湯匙
minced porklarge onions garlic winter melonroasted coriander powderwaterdark soy saucewhite pepper powdersaltcooking oil
剁碎的猪肉大洋葱蒜冬瓜烤香菜粉水老抽白胡椒粉盐食用油
材料
Method 作法
在加熱的油鍋,炒切碎的洋蔥和大蒜約1至2分鐘,加入剁碎的豬肉煸炒,直到肉煮熟。
然後添加香菜粉,冬瓜,黑醬油,胡椒粉,鹽和水。火煮約15分鐘,直到所有的成分都浸泡和醃製。允許冷卻並預留。
In a heated wok with cooking oil, sauté the chopped onions and garlic for about 1 to 2 minutes, add minced pork and stir-fry till meat is cooked.
Then add the coriander powder, winter-melon, dark soy sauce, pepper, salt and water. Simmer for about 15 minutes till all ingredients are well soaked and marinated. Allow to cool and set aside.
PANTONE 9040C
PANTONE 730C
PANTONE 575C Comfortable. Nurturing.
Recharge. Renewal.
Tropical. Relaxing.
Ingredients 材料
Method 作法
PANTONE 4745C
PANTONE 250C Romance. Pretty.
Prestigious. Special.
200g 1000ml 1/2 tsp
150g 750ml 4 to 5
1tsp 2tsp
200克1千毫升1/2茶匙
150克750毫升
4至5個1茶匙2茶匙
Kuehrice flourcoconut milksalt
Rose Syrupsugarwaterpandan leavesrose essencered food colouring
粿米粉椰奶鹽
玫瑰糖漿糖水香蘭葉玫瑰精華紅色食用色素
玫瑰糖漿:在一個小鍋裡,結合材料煮滾。取出香蘭葉,待用。
粿:混合麵粉和椰奶一起在一個中等不粘鍋慢慢煮滾,不斷翻炒。
庫克,直到混合物變得非常厚,光滑,把它倒進一個方形托盤。允許冷卻和切成小塊。
成菜,把它倒在玫瑰糖漿。準備發球。
Rose Sugar Syrup: In a small pot, combine the ingredients and bring to boil. Remove pandan leaves and set aside.
Kueh: Mix flour and coconut milk together in a medium non-stick pot and bring to a boil slowly, stir constantly.
Cook until the mixture becomes very thick, smooth and pour it into a square tray. Allow to cool and cut into small pieces.
Place it into a dish and pour in Rose Sugar Syrup. Ready to serve.
Ingredients
400g 125ml 225ml1/2tsp
80g
5500ml150g50ml100g3tsp
1/2tspfew drops
400克125毫升225毫升1/2茶匙
80克
5500毫升
150克50毫升100克3茶匙
1/2茶匙幾滴
Bottom Layerglutinous ricecoconut milkwatersaltlepak kachang
Top Layereggscoconut milksugarpandan juicerice flourcorn floursaltfood colouring
底層糯米椰奶水鹽紅豆
頂層雞蛋椰奶糖班蘭汁米粉玉米粉鹽食用色素
材料
Method 作法
底層:瀝乾的糯米和黑眼豆,把它放在床上的香蘭葉蛋糕錫。加入椰奶,水,鹽,並攪拌均勻。
蒸30分鐘,再撒上藍豌豆花著色。另外15分鐘至熟,繼續蒸。
允許稍微冷卻。按下溫暖的糯米,用香蕉葉,使其緊湊。
頂層:庫克椰子奶,糖,香蘭汁和鹽,熱量非常低,直到全部溶解。拋開。
在一個碗裡攪拌,打蛋。然後加入椰奶的混合物並結合拂在水稻和玉米麵粉的點點滴滴,逐漸加至完全混合。添加食用色素,形成想要的顏色。
倒入篩分暖蒸熟糯米混合。蒸20至25分鐘,直到集。允許完全冷卻前切塊。
Bottom Layer: Drain the glutinous rice and black-eyed beans, place it in a cake tin with a bed of pandan leaves. Add coconut milk, water, salt and stir well.
Steam it for 30 minutes, then sprinkle with the blue-pea flower colouring. Continue to steam for another 15 minutes till cooked.
Allow to slightly cool. Press the warm glutinous rice using a banana leaf to make it compact.
Top Layer: Cook the coconut milk, sugar, pandan juice and salt at very low heat till all dissolved. Set aside.
In a mixing bowl, beat the eggs. Then add the coconut milk mixture and combine to whisk, gradually add in rice and corn flours bit by bit till completely well mixed. Add food colouring to form desired colour.
Pour the mixture by sifting it on the warm steamed cooked glutinous rice. Steam it for 20 to 25 minutes till set. Allow to completely cool before cutting into pieces
PANTONE 534C
PANTONE 420C
PANTONE 5777C Open. Honesty.
Serenity. Kindness. Gentle.
Success. Thoughtful.
Ingredients
200g 150g
400ml200ml
1tsp3
1/2tsp
6500ml250g
1 tbsp4 tbsp
200克150克
400毫升200毫升
1茶匙3
1/2茶匙
6500毫升
250克1湯匙4湯匙
Bottom Layergreen bean floursugarwatercoconut milkrose essenceeggssalt
Top Layereggscoconut milksugarrose essenceplain flour
底層綠豆粉糖水椰奶玫瑰精華雞蛋鹽
頂層雞蛋(打散)椰奶糖玫瑰精華普通麵粉
材料
Method 作法
底層:綠豆粉,糖,椰汁,水,玫瑰精華,打碎的雞蛋和鹽混合成光滑的混合物,並在非常低的熱煮。從火焰中取出時,它是要加厚。轉移到一個托盤/蛋糕錫和蒸汽約30分鐘。
頂層:拂雞蛋與糖,直到溶解並加椰奶。慢慢加入麵粉一點一點,直到形成光滑的麵糊。最後加入玫瑰精華。
倒到底層,蒸45分鐘或至熟。待冷切塊前再服。
Bottom layer: Mix the green bean flour, sugar, coconut milk, water, rose essence, beaten eggs and salt into a smooth mixture and cook it at very low heat. Remove from flame when it is about to thicken. Transfer to a tray/ cake tin and steam it for about 30 minutes.
Top layer: Whisk the eggs with sugar till dissolved and add coconut milk. Gradually add the flour little by little till smooth batter is formed. Finally add the rose essence.
Pour it onto the bottom layer and steam for 45 minutes or till cooked. Leave to cool before cutting into pieces and then serve.
PANTONE 476C
PANTONE 380C Sensous in nature. Healing. Knowledge.
Reliable. Trustworthy.
Ingredients
300g100g
1000ml260g
5g
250g200g
1000ml5g
4
300克100克
1 千毫升260克
5克
250克200克
1 千毫升5克
4
Bottom Layeryamsugarthick coconut milkrice floursalt
Top Layersugarwheat flourthick coconut milksalteggs
底層薯糖濃椰漿米粉鹽
頂層糖麵粉濃椰漿鹽雞蛋
材料
Method 作法
底層:將所有原料在一個鍋內煮,用小火燒至很好地溶解,並充分混合。
關閉火焰,並轉移到一個托盤。蒸30分鐘。
上層:將上述原料混合在一個鍋裡,煮用小火燒至充分混合。
將混合物倒入到底層。蒸汽再另外的30分鐘。待冷切塊前。
Bottom layer: Mix all ingredients in a pot and cook at low heat till well dissolved and well mixed.
Turn off flame and transfer to a tray. Steam for 30 minutes.
Upper Layer: Mix the above ingredients in a pot and cook at low heat till well blended.
Pour the mixture onto the bottom layer. Steam again for another 30 minutes. Leave to cool before cutting into pieces.
PANTONE 5835C
PANTONE 2767C Gentleness. Dependable.
Platinum. Classy.