Banana leaves or aluminum foil, softened and cut into 18-20 5 x 4-in (12 x 10-cm) pieces
2 very ripe bananas (about 14 oz/400 g)
½ cup (60 g) flour
¼ cup (30 g) cornflour
½ cup (100 g) finely chopped palm sugar
4 tablespoons thick coconut milk
¼ teaspoon salt
Serves 4
Preparation time: 30 mins
Cooking time: 20 mins
1 Soften banana leaves by dipping into boiling water, about 30 seconds. Drain and wipe dry with paper towels.
2 Mash the bananas. Stir in the flour, cornflour, sugar, coconut milk and salt, adding more coconut milk if required to give a soft, pudding-like consistency. If too moist, add a little more flour.
3 Work with one banana leaf or aluminum foil piece at a time. Position it, long side facing you. Place one heaped tablespoon of banana mixture in the center and fold, overlapping both sides, to enclose the mixture. Tuck both ends under. Continue wrapping until banana mixture is used up.
4 Lay the packets in a single layer in a steamer. Put over rapidly boiling water and steam for 20 minutes, adding more boiling water after 10 minutes. Allow to cool before serving.
Banana leaves should be passed over an open flame for a few seconds before use to soften them, so that they do not crack when folded. Alternatively, dip the leaves in boiling water until they just start to soften. They are sold in rectangular sheets in Asian grocery stores and supermarkets. If banana leaves are not available, substitute with aluminum foil.
Place 1 heaped tablespoon of the banana mixture in the center of each banana leaf.
Fold the leaf, overlapping both sides, then fold the ends underneath.
3 large ripe mangoes (about 3 lbs/1½ kg)
2½ tablespoons gelatin powder
½ cup (125 ml) cold water
½ cup (125 ml) boiling water
¾ Cup (150 g) sugar
¾ cup (180 ml) cream or unsweetened evaporated milk
1 teaspoon vanilla essence
Whipped cream, for topping (optional)
1 small mango, sliced into wedges, for topping (optional)
Serves 6
Preparation time: 15 mins
Setting time: 6 hours
1 Scoop out the mango flesh and puree in a blender. Soften gelatin powder in cold water, then stir in the boiling water and mix until gelatin is dissolved. Set aside to cool. Combine the gelatin and mango purée and mix thoroughly.
2 Stir sugar and cream or evaporated milk in a bowl until the sugar dissolves. Add to the mango-gelatin mixture. Stir in the vanilla essence.
3 Pour into dessert bowls and chill for 6 hours, or until firm.
4 Top with whipped cream and mango wedges, if desired, before serving.
Batter
2 cups (400 g) uncooked plain rice
¾ cup (135 g) black lentils (urad dal) or white gram
1 cup (125 ml) water
¼ teaspoon salt
Filling
1 tablespoon ghee or butter
2 cups (240 g) grated coconut
6 tablespoons superfine sugar
2 tablespoons cashew nuts, roasted and chopped
1 tablespoon sesame seeds, roasted and pounded coarsely
1 tablespoon groundnuts, roasted and pounded
8 cardamoms, pods discarded and seeds finely ground
Makes 12 pieces
Soaking time: 6 hours
Preparation time: 1 hour + 10 hours fermentation
Cooking time: 30 mins
1 To make the Batter, soak both lots of rice and black lentils or white gram together for 6 hours. Blend the rice and lentils or white gram with the water to form a smooth paste. Add salt and stir well.
2 Cover and set aside for 10 hours to ferment at room temperature (82°F/28°C). If the batter is fermented on a relatively warm day, you may have to reduce standing time.
3 To make the Filling, heat ghee or butter over medium heat and fry the grated coconut for 4-5 minutes, until golden brown. Add the rest of the ingredients and mix well.
4 Lightly grease shallow porcelain cups or muffin molds with ghee or butter. Pour in a little batter. Put about 3 teaspoons of the filling over it and cover with batter again. Steam for 15-20 minutes or microwave covered for 5 minutes.
2 cups (400 g) uncooked white rice
2 cups (500 ml) water
3 eggs
½ cup (100 g) sugar
2 tablespoons melted butter, plus additional for brushing
1 cup (250 ml) thick coconut milk
1 tablespoon baking powder
Banana leaves or aluminum foil to line cake pan
8 oz (250 g) cottage cheese or grated cheddar cheese
Makes 2 cakes
Preparation time: 20 mins + 8 hours soaking and 12 hours standing time
Baking time: 20 mins
1 Soak rice in water overnight. Drain rice, reserving the liquid. In a blender or food processor, grind the rice until fine, adding just enough of the reserved liquid so the mixture is not dry. Set aside for about 12 hours at room temperature.
2 Beat the eggs in a bowl. Add sugar and butter and beat until fluffy. Pour the thick coconut milk into the ground rice and mix well. Blend rice mixture into the egg mixture, beating until smooth. Add baking powder. Preheat oven to 350°F (180°C).
3 Wilt banana leaves by passing over an open flame for several seconds. Line two small baking dishes or heatproof bowls, about 8 in (20 cm) in diameter, with banana leaves or aluminum foil. Brush the banana leaves or aluminum foil with butter. Pour mixture into the baking dishes, distributing evenly. Top with grated cheddar cheese and brush with butter again.
4 Bake in the preheated oven for about 20 minutes or until knife inserted in center comes out clean.
Banana leaves should be passed over an open flame for a few seconds before use to soften them, so that they do not crack when folded. Alternatively dip the leaves in boiling water until they just start to soften. They are sold in rectangular sheets in provision shops and supermarkets. If banana leaves are not available, substitute with aluminum foil.
Thick coconut milk is obtained by grating the flesh of 1 coconut into a bowl (this yields about 3 cups of grated coconut flesh). Add 1 cup water, knead thoroughly a few times, then squeeze the mixture firmly in your fist or strain in a muslin cloth or cheese cloth. If using canned or packaged coconut cream,you normally dilute it, adding 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk. This mixing ratio is only a general guide however, For best results, follow the package instructions.
1 tablespoon cooked rice 1 cup (250 ml) warm water 1½ cups (180 g) rice flour
1 teaspoon instant yeast
2 teaspoons sugar ¼ teaspoon salt
1½ cups (375 ml) thick coconut milk
Serves 4
Preparation time: 20 mins + 4 hours fermentation and 2 hours standing time
Cooking time: 15 mins
1 Blend the cooked rice and warm water until smooth. Transfer to a mixing bowl and add the rice flour, yeast, sugar and salt. Mix until it forms a thick, smooth batter.
2 Cover and set aside for 4 hours to ferment at room temperature (82°F/28°C). If the batter is fermented on a relatively warm day, you may have to reduce standing time.
3 Add the coconut milk and mix to form a slightly watery batter. Set aside for 2 hours.
4 Heat a small wok or omelet pan and grease it lightly with oil.
5 Pour 3-4 tablespoons of the batter into the wok. Swirl the wok gently so that about 1¼ in (3 cm) of the side of the wok is thinly coated and the remaining batter collects at the center. Care should be taken that it is rotated only twice. Cover with a tight fitting lid.
6 Reduce heat to low and cook for about 3 minutes or until set and the edges resemble crisp lace, the center is soft and well-risen and the underneath is golden brown.
7 Serve with brown sugar or Palm Sugar Syrup (see page 7).
2 cups (400 g) uncooked white rice
1½ cups (375 ml) water
1 tablespoon baking powder
1 cup (200 g) sugar
½ teaspoon salt
Banana leaves or aluminum foil for wrapping
2 tablespoons melted butter for brushing
¾ cup (100 g) grated cheddar cheese
Serves 6
Preparation time: 30 mins + 8 hours soaking time
Baking time: 20-25 mins
1 Soak rice in water for 8 hours or overnight. Drain rice, reserving the liquid. In a blender or food processor, grind the rice until fine, adding just enough of the reserved liquid so the mixture turns. It should have the consistency of a dough.
2 Add baking powder, sugar and salt to rice dough and mix well.
3 Wilt banana leaves by passing over an open flame for a few seconds. Cut banana leaves or aluminum foil into 6 x 4 in (10 cm) circles. Brush with butter and use to line individual cupcake or muffin molds.
4 Pour dough into molds. Steam in a steamer until cakes are fully cooked, about 20-25 minutes. When the cakes are fully cooked, a knife inserted in the center will come out clean. If desired, top each cake with grated cheddar cheese before serving.
1 lb (450 g) purple or red yams
2 cups (500 ml) water
1 tablespoon melted butter
1 cup (120 g) rice flour
2 cups (400 g) sugar
1¼ cups (300 ml) cream or evaporated milk
½ teaspoon vanilla extract
1 teaspoon baking powder
Serves 8
Preparation time: 40 mins
Cooking time: 40 mins
1 Peel the yams then boil in water until tender, about 30 minutes. Set aside to cool then grate or mash the yams. Brush small (6 x 6 in/15 x 15 cm) cake pan with butter.
2 Combine the yam, rice flour, sugar, cream or evaporated milk, vanilla extract and baking powder and stir to mix thoroughly. Pour mixture into greased cake pan and steam in a large pot or wok covered for 40 minutes, or until firm. Remove from the heat and set aside to cool for several minutes before serving. Store any leftovers in the refrigerator.
Rice flour is a cream-colored flour sold in packets. It is available in supermarkets and grocery stores. It can also be made in small quantities by grinding uncooked rice grains in a blender or food processor. To make 1 cup of rice flour, soak ¾ cup (150 g) uncooked rice in water for 5 hours, then drain and grind in a blender or food processor.
1 teaspoon softened butter
2 eggs
⅓ cup (65 g) sugar
¾ cup (200 ml) thick coconut milk
⅔ cup (150 ml) milk
A few drops vanilla essence
6 slices bread, cut into squares
⅓ cup (50 g) sultanas or raisins
Extra sugar for sprinkling
Serves 4
Preparation time: 15 mins
Soaking time: 30 mins
Cooking time: 40 mins
1 Lightly brush the base and sides of an 8-in (20-cm) baking dish with softened butter; set aside. Preheat oven to 350°F (180°C).
2 Beat the eggs and sugar together in a medium bowl and pour in the coconut and milk. Flavor with a few drops of vanilla extract. Add the bread and sultanas to this mixture and set aside for 20-30 minutes, stirring the bread occasionally to ensure even soaking.
3 Place mixture into the buttered container and spread out evenly. Sprinkle a tablespoon of sugar on the top and bake for 30-40 minutes or until golden brown. Cool before cutting into squares for serving.
Sweet Coconut Porridge with Corn
1 cup (200 g) uncooked glutinous rice
5 cups (1¼liters) thin coconut milk
¾ cup (150 g) sugar
1 teaspoon salt
1 x 15-oz (425-g) can whole kernel corn, drained, or kernels from 2 fresh cobs of corn, steamed or boiled for 7 minutes
2 cups (500 ml) thick coconut milk, to serve
1 Combine the glutinous rice and thin coconut milk in a saucepan. Bring to the boil, then add sugar, salt and corn.
2 Simmer over very low heat until rice is tender and mixture has a porridge-like texture, about 15 minutes.
3 Pour into individual bowls and serve each bowl with ¼ cup (60 ml) thick coconut milk.
Serves 6-8
Preparation time: 5 mins
Cooking time: 20 mins
Bottom Rice Layer
1 lb (450 g) uncooked white glutinous rice, soaked overnight
1 teaspoon salt
½ cup (125 ml) thick coconut milk
1 pandanus leaf. torn lengthwise and tied into a knot
Custard Topping
5 eggs
1¼ cups (250 g) finely chopped palm sugar
¾ cup (200 ml) thick coconut milk
1 tablespoon rice flour
¼ teaspoon salt
Makes 15-20 pieces
Preparation time: 30 mins + Overnight soaking
Cooking time: 1 hour
1 To make the Bottom Rice Layer, drain the glutinous rice and place in an 8 x 8 in (20 x 20 cm) cake pan. Add the salt, coconut milk and pandanus leaf. Place in steamer and steam for 30 minutes or until rice is cooked. Flake the rice with a fork and press down to compress it, using a folded sheet of banana leaf or aluminum foil. Return to the steamer and steam for 5 minutes before adding the Custard Topping.
2 To prepare the Custard Topping, beat the eggs and sugar in a mixing bowl until the sugar dissolves. Add the coconut milk and stir in rice flour and salt. Place the mixing bowl over a saucepan of boiling water and heat, stirring all the time until the mixture starts to thicken and coats the back of a spoon. Remove from the heat immediately and pour over the glutinous rice layer. Steam over gentle heat for 25 minutes or until topping sets.
3 Cool the cake thoroughly before cutting into desired shapes (slices or diamond shapes).
