To Cook
Boil a pot of water over medium heat, add the corn kernels. Continually stir until they are cooked.
Add sugar into the pot and stir until sugar is completely dissolved.
In a small mixing bowl, mix the tapioca flour and 2 cups of water. Stir until the mixture is well combined.
Slowly add the flour mixture into the pot and then stir until the flour mixture turns thick and clear. Remove from heat and set aside to cool down.
Boil coconut milk and salt in another pot over low heat and stir continuously. When the mixture starts to boil, remove from heat.
When everything is well mixed, transfer the corn kernels to serving bowl. Top the corn kernels with coconut milk. Serve.
Dessert
Chinese Steamed Egg Custard
To Cook
Combine the water and rock sugar in to a saucepan and cook under medium heat until the sugar has dissolved before letting it cool.
Beat the eggs before adding in the milk and the cooled syrup and mixing.
Pour the custard mixture through a fine sieve and in to ramekins or bowls that can be used to steam with.
Wrap each individual serving in cling film and place in to a steamer to steam for about 8 mins.
Once the custard has cooked, remove it from the steamer and let it cool and set for at least 15 mins.
Matcha and Red Bean Mochi
To Prep
On a baking tray, sprinkle potato starch liberally. Set aside.
Measure 2 tsp of red bean paste and gently roll into a ball. You will need 6 balls in total. Set aside.
To Cook
In a medium-sized, microwaveable bowl, mix glutinous rice flour, water and sugar until well combined.
Cover the bowl with cling wrap, leaving a small gap on the side to allow steam to escape. Microwave for 2 mins.
Carefully fold over cling wrap and with a wooden spoon or silicone spatula, quickly stir the dough to loosen. Cover the bowl again and microwave for 1 min.
Remove cling wrap, pour in the matcha paste and quickly stir into the dough until distributed evenly.
Tip hot dough onto the tray with potato starch. Gently roll the mochi dough over to cover entire surface with starch. Cut dough into 6 equal portions.
Cover hands liberally with starch, then flatten 1 piece of mochi dough to approximately 4 cm across. Place dough on one palm and brush off excess starch on the top surface. Place ball of red bean paste on the dough. Pinch opposite sides of the dough to seal in the red bean. Roll in between your palms to form a ball and place mochi on the starched tray.
Repeat with remaining dough and red bean paste.
Once completed, brush off access starch on the surface and place mochi on a serving dish. Serve with a cup of Japanese tea.
Houjicha and Black Sesame Mochi
To Prep
On a baking tray, sprinkle potato starch liberally. Set aside.
Combine black sesame and red bean pasta in a small bowl. Measure 2 tsp of paste and gently roll into a ball. You will need 6 balls in total. Set aside.
To Cook
In a medium-sized, microwaveable bowl, mix glutinous rice flour, water and sugar until well combined.
Cover the bowl with cling wrap, leaving a small gap on the side to allow steam to escape. Microwave for 2 mins.
Carefully fold over cling wrap and with a wooden spoon or silicone spatula, quickly stir the dough to loosen. Cover the bowl again and microwave for 1 min.
Remove cling wrap, pour in the houjicha paste and quickly stir into the dough until distributed evenly.
Tip hot dough onto the tray with potato starch. Gently roll the mochi dough over to cover entire surface with starch. Cut dough into 6 equal portions.
Cover hands liberally with starch, then flatten 1 piece of mochi dough to approximately 4 cm across. Place dough on one palm and brush off excess starch on the top surface. Place ball of black sesame paste on the dough. Pinch opposite sides of the dough to seal in the paste. Roll in between your palms to form a ball and place mochi on the starched tray.
Repeat with remaining dough and red bean paste.
Once completed, brush off access starch on the surface and place mochi on a serving dish. Serve with a cup of Japanese tea.
Sencha Daifuku
To Prep
Steep 3 tea bags in 150ml hot water for 4 mins. Remove bags and allow tea to cool completely.
On a baking tray, sprinkle potato starch liberally. Set aside.
On a 10cm piece of cling wrap, place 3 tsp red bean paste and slightly flatten. Place a strawberry on the paste and using the cling wrap, gently move the paste to wrap around the fruit. Unwrap and set aside. Repeat with remaining strawberries and red bean paste.
To Cook
In a medium-sized, microwaveable bowl, mix glutinous rice flour, 80ml of sencha tea and sugar until well combined.
Cover the bowl with cling wrap, leaving a small gap on the side to allow steam to escape. Microwave for 2 mins.
Carefully fold over cling wrap and with a wooden spoon or silicone spatula, quickly stir the dough to loosen. Cover the bowl again and microwave for 1 min.
Tip hot dough onto the tray with potato starch. Gently roll the mochi dough over to cover entire surface with starch. Cut dough into 3 equal portions.
Cover hands liberally with starch, then flatten 1 piece of mochi dough to approximately 6 cm across. Place dough on one palm and brush off excess starch on the top surface. Place red bean coated strawberry on the dough. Pinch opposite sides of the dough to seal in the red bean and strawberry. Roll in between your palms to form a ball and place mochi on the starched tray.
Repeat with remaining ingredients.
Once completed, brush off access starch on the surface and place mochi on a serving dish. Serve with a cup of Japanese tea.
Genmaicha and Red Bean Mochi
To Prep
On a baking tray, sprinkle kinako liberally. Set aside.
Measure 2 tsp of red bean paste and gently roll into a ball. You will need 6 balls in total. Set aside.
To Cook
In a medium-sized, microwaveable bowl, mix glutinous rice flour, water and sugar until well combined.
Cover the bowl with cling wrap, leaving a small gap on the side to allow steam to escape. Microwave for 2 mins.
Carefully fold over cling wrap and with a wooden spoon or silicone spatula, quickly stir the dough to loosen. Cover the bowl again and microwave for 1 min.
Remove cling wrap, pour in the genmaicha paste and quickly stir into the dough until distributed evenly.
Tip hot dough onto the tray with kinako. Gently roll the mochi dough over to cover entire surface with kinako. Cut dough into 6 equal portions.
Cover hands liberally with kinako, then flatten 1 piece of mochi dough to approximately 4 cm across. Place dough on one palm and brush off excess kinako on the top surface. Place ball of red bean on the dough. Pinch opposite sides of the dough to seal in the red bean. Roll in between your palms to form a ball and place mochi on the tray.
Repeat with remaining dough and red bean paste.
Once completed, brush off access kinako on the surface and place mochi on a serving dish. Serve with a cup of Japanese tea.
Thai Shaved Ice (Nam-Kang-Sai)
To Prepare
In a medium bowl or two small bowls, layer the grass jelly, palm seed, young coconut, jackfruit and cubed bread. Add shaved ice. Top with milk, drizzle with sala syrup and serve.
Blue Butterfly Pea Onde Onde
Coconut Coating
Mix grated coconut with salt until well combined. Spread onto a plate and steam for 10 mins. Set aside to cool completely.
Blue Butterfly Pea Flower Extract
Combine blue butterfly pea flower powder with hot water. Set aside to cool.
Filling
Press 4g of shaved palm sugar into a ball. Place these onto a plate and set aside.
Dough
Fill a pot with 2L water, bring to a boil and then reduce heat to low. Add pandan leaf and allow to infuse.
Mix together glutinous rice flour, tapioca flour, sugar, oil and 75ml blue butterfly blue pea flower extract in a large mixing bowl, and knead well to combine.
Pinch out a golf ball-sized piece of dough and drop into the simmering water for 5 mins or until cooked through. Use a slotted spoon to remove the cooked dough and add it back into the rest of the dough and knead until smooth and pliable. If the dough is too sticky, add some more of either flours. If too dry, add droplets of blue extract as you knead.
Roll out 8g balls of dough and place them on a tray lined with baking paper.
Flatten the dough and place palm sugar in the middle, and then wrap with the dough and delicately shape it into a ball.
Drop the onde onde into the simmering water. Continue until all the dough and palm sugar has been used. If the dough has slightly dried, knead it to a pliable texture.
After the last onde onde is placed into the simmering water, leave them to boil for another 10 mins, and then turn off the heat. Allow the onde onde remain in the hot water for another 10 mins.
Carefully remove onde onde from the water using a slotted spoon a few at a time, and place it gently on to the grated coconut and coat evenly.
Allow to cool before serving.
Blue Butterfly Pea Kuih Lapis
To Prep
Grease a 20cm square or round cake pan and place in a steamer. Set over a large pan or wok filled with 5cm of water.
To Cook
In a saucepan, add caster sugar, water and pandan leaves. Bring to a boil and then strain and set aside to cool completely.
In a large bowl, combine tapioca flour, rice flour, coconut milk and cooled pandan syrup, mixing well until smooth.
Pour out 1L of batter into a medium-sized bowl. Add 4 tsp of the butterfly blue pea flower extract and mix well. Set aside remaining batter.
Heat the steamer and pan over medium heat, and then pour 200ml of blue batter into the pan and steam for 8 mins. Add 200ml of white batter for the next layer and steam for another 8 minutes. Repeat the process, alternating between white and blue batter, stirring the batter before pouring the next layer.
Finishing on a white layer, add another 1 tsp of blue butterfly pea flower extract to the remaining blue batter. Pour a final layer and steam for 8 mins.
Leave Kuih Lapis to cool completely before turning out onto a plate.
Grease a knife before slicing into the Kuih Lapis, and serve.
Blue Butterfly Pea Seri Muka
To Prep
Grease a 20cm square or round cake tin and place in a steamer. Set over a large pan or wok filled with 5cm of water.
To Cook
In a mixing bowl, combine rice with coconut milk, water and salt. Pour into the cake tin and steam for 30 mins.
Turn off heat and leave the rice in the steamer for 10 mins. Drizzle blue butterfly pea flower extract onto the rice to create a marbled effect. Remove from the steamer and press the rice firmly to create a compressed rice base layer.
Combine all custard topping ingredients and stir over medium heat until it starts to thicken. Remove from heat.
Spread custard topping onto compressed rice base. Immediately steam for 30 minutes or until set.
Cool completely before slicing the Seri Muka to serve.
Blue Butterfly Pea Flower Chiffon Cake
To Prep
Pre-heat oven to 180°C.
Dissolve blue butterfly pea flower powder in hot milk and set aside to cool completely.
To Cook
Sift together 100g caster sugar, flour and baking powder into a large mixing bowl.
In a separate mixing bowl, combine egg yolks, vegetable oil and cooled blue milk together.
In a clean bowl, beat egg whites with cream of tartar until soft peaks. Gradually add in remaining caster sugar tablespoon by tablespoon, whisking well each time. Continue to beat the whites until you achieve glossy, stiff peaks.
Combine flour and blue mixture, being careful not to overmix.
Incorporate ⅓ of the egg whites into the mixture, and mix well to loosen the batter. Add in the remainder of the egg whites and gently fold through.
Pour batter into an ungreased 25cm tube pan.
Place on bottom rack of the oven, lower temperature to 160°C and bake for 1 hr.
Turn off the heat and let the cake sit in the hot oven for another 30 mins.
Remove from oven and allow to cool completely before turning out of the cake tin.
Slice cake and serve.
Pulut Tai Tai
To Prep
Grease a 20cm square baking tin. Sit it in a bamboo steamer on a pan or wok filled with 5cm of water.
To Cook
Mix rice with 150ml coconut milk, water and salt in a large bowl, and pour into the baking tin. Steam for 30 mins.
Using a pair of chopsticks to loosen the rice, stir in remaining coconut milk.
Turn off heat and leave the rice in the steamer for another 10 mins.
Drizzle butterfly pea flower extract onto the rice to create a marbled effect. Remove from the steamer and press the rice firmly to create a compressed rice base layer.
Set it aside to cool completely before cutting into pieces. Serve with kaya.