Curry Puffs

The original recipe requires you to deep-fry the puffs. I modified this using my mom's short-crust pastry and baked them in the oven.

Pastry ingredients:
4 oz butter (soften)
8 oz flour
some cold water
a dash of salt

Mix the flour, salt and butter into a bread crumbs texture. Slowly add in some cold water (a tablespoon at a time). Knead until it forms into a dough.
Set aside in the fridge for about 30 minutes.

Curry puff filling:
5 tbsp oil
1 onion finely chopped
1/2 tsp turmeric powder
1 tsp chilli powder
2 tsp curry powder
1/2 cup diced chicken meat
2 large potatoes (boiled and diced)
1 tsp sugar
1/2 tsp black pepper
1/2 tsp salt

Fry onion, add spices.
Then add chicken and cook for about 5 minutes.
Leave aside to cool

Preheat oven to 375F

Roll out the pastry dough into approx. 1/4 inch thick.
I use a curry puff mold. Or you can cut the dough into circles.
Place some curry chicken ingredients in the center and shape it into a puff, pinching the sides to seal.

Place on a lightly greased baking sheet. Lightly brush some egg yolk on top of each puff.
Bake for approximately 30 minutes or until the top looks golden brown.
Serve warm.

Agar Agar

2 tbsp agar agar powder
sugar (adjust to taste)
5 cups of water
pandan juice
green food coloring

Boil all the ingredients until agar agar has dissolved
Pour into molds or into a pyrex dish
Let it cool and store in the fridge for atleast 12 hours before cutting

Here, I used a cookie cutter to cut into shapes.

Kuih Bingka Ubi

Ingredients :
1 lb grated cassava (tapioca)
1/2 cup sugar
1 cup coconut cream (and 1 tbsp for glazing)
1/2 stick of butter
2 large eggs
1/4 tsp salt

Preheat oven to 375F
Grease a 7 x 7 baking dish (or 6x6 tin)
Mix all the ingredients in a pot and boil over low heat until mixture thickens, stirring constantly.
Pour into the greased baking dish
Bake for 30 minutes
Glaze the top with coconut cream and broil until golden brown
Cool completely before cutting into pieces.

Sweet Potato Onde-Onde

This is a local Malaysian delicacy. It is sticky on the outside with the sweet sensation of oozing gula melaka syrup inside. Gula Melaka (or Gula Jawa) is made from the sap of the coconut tree and boiled down into a golden brown paste. It is usually sold in tubes or in blocks, and tastes similar to brown sugar.

Ingredients:
2 large sweet potatoes (boiled/steamed, peeled and mashed)
2 cups glutinous rice flour
3 tbsp pandan juice
Warm water

Filling:
Chopped up gula melaka bits

Coating:
Freshly grated coconut (I use frozen grated coconut found in the Asian Grocery stores)

Mix the mashed sweet potatoes, pandan juice and rice flour well. Add some water and knead until a stiff dough consistency is formed. Add more rice flour if needed.
Form the dough into small balls. Make a well in the center and fill it with some gula melaka.
Roll it up again into a ball, making sure the gula melaka is sealed well inside.

Put the balls into boiling water. When the balls float to the surface, remove them with a slotted ladle and roll it in the grated coconut.

Serve