Wednesday, December 3, 2014
Sunday, June 13, 2010
Saturday, March 6, 2010
Dear Sir, Greetings from Singapore! I was in Melaka on Saturday(9-1-2010) and visited the Pasar Malam there. My friend and I bought a few of your kueh to try as we had just finished a hearty lunch an hour ago. we love yourkueh so much! Also, I am a lover of Tapai and have occasionally buy the pulut one in Singapore as it's rather difficult to get them here. I must tell you your Tapai Pulu is the best I've tasted and my greatest regret is not buying more!!! The next time I visit Melaka I vow to go back to your store again and make sure I can eat your Tapai Pulu to my heart's content.
Tuesday, May 19, 2009
Monday, May 18, 2009
Tuesday, May 5, 2009
8-10 pandan leaves, 200g glutinous rice flour (sifted), 1/2 grated coconut (mixed with a pinch of salt), For filling : combined 100g gula Melaka or palm sugar and 1 tbsp soft brown sugar
Method : Put pandan leaves and a little water in a liquidiser. Blend into a coarse pulp. Strain using a sieve to obtain two tablespoons of thick juice. Set the juice aside.Put sifted glutinous rice flour and pinch of salt in a mixing bowl. Pour in boiling hot water and pandan juice. Stir well to form a smooth dough. Divide dough into small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll again into ondeh-ondeh balls.Drop the ondeh-ondeh into boiling water. When the balls are cooked they will float. Scoop up the ondeh-ondeh with a perforated ladle and toss in grated coconut. For garnishing, put some sesame seed.