KUIH DADAR

Kuih dadar is similar to crepe, it is stuffed with coconut filling. Before making this you have to prepare the filling, for the batter blend the screwpine (pandan) leaves with water to obtain its colour or else just use green food colouring. Again palm sugar is used to mix with grated coconut, as this one is made of coconut, they do not keep very well, finish them as soon as possible.

KUIH DADAR RECIPE 

1 cup wheat flour
1 and 1/2 cups water
5 blades of pandan leaves (cut)
1 teaspoon sago flour
1 egg
salt
green food colouring

FILLING
1 and 1/2 cups grated coconut
3/4 cups palm sugar
1/2 cup water
1 blade pandan leaves

METHOD

1. Combine all ingredients for filling, cook over low heat till thick, stirring all the time.Cool and keep aside.

2. Blend the cut pandan leaves with water then strain.

3. Sift both flour and salt, add an egg, gradually add water to form a batter with the whisk.

4. Lightly coated the pan with oil, pour the batter to make a thin pancake. Cook until light brown then flip to cook the other side.

5. Remove a piece of pancake onto a plate, place a spoonful of the filling on one end, fold in both sides then roll up.

6. Repeat the same process for the rest of the pancake.

7. Serve immediately.

IKAN PANGGANG SANTAN

This dish is a grilled fish in coconut sauce.  Ikan Panggang Santan is cleaned then grill under a gas or electric one but I used a flat non stick pan to cook both side of the fish. Mullet, bream, snapper and other type of small fish can be used. After preparing the sauce just put in the fish for a few minutes in order to fully absorb the spices. Tightly wrapped the fish with banana leaves if available and grill until the leaves turn brown. Kindly reduce the amount of chili paste to suit your preference.

SERI MUKA JAGUNG

Seri Muka Jagung is a traditional kuih consisting of two layers, below one made of glutinous rice while the top is the egg custard with addition of sweet kernel corn. When steaming the top layer do cover it with aluminium foil to avoid water dripping from the steamer. It is advisable to soak the glutinous to obtain properly cooked rice and not grainy.

CORNFLAKES COOKIES

Baked this Cornflakes Cookies using crushed cornflakes. It's very crunchy, great taste and sure to please anyone who loves mild sweet biscuit. Most importantly use fresh stock of cornflakes to obtain good result.

KUIH KASWI

Kuih kaswi or kasui is a traditional kuih made of wheat flour, tapioca flour and palm sugar (gula Melaka). It's very fragrant and sticky soft. The authentic taste can only be obtained if palm sugar is used. In case this is not available you can use brown sugar instead but add a drop of sarsaparilla brown food color  to get darker tone. You can also use round pan of 8 inches diameter to steam then cut into bite sizes.