Crystal Jelly

(Source: Konnyaku Jelly Mix)

Ingredients:
1 packet of Konnyaku Jelly Powder
1 packet of Malic Acid
1250ml water
Small pieces of mixed fruits
Adequate amount of liquid colouring or essence

Picture (Ingredient)

Method:
1. Pour in a packet of Konnyaku Jelly Powder into 1250ml water and boil the water.
2. Stir well until the mixture is dissolved.
3. Turn off the flame. Add in the Malic Acid. Add in liquid colouring or essence. Continue to stir.
4. Place pieces of fruits into the mould. Pour the jelly into the mould.
5. Chill it (in the refrigerator). Serve it cold.

Picture (mould)

Picture (served)

Red Tortoise Kuih

Ingredients
A: 50g rice flour
125ml water

B: 250g glutinous rice flour
30g sugar
250ml water
75ml cooking oil
suitable amount of red colouring

Fillings
200g cooked red bean

Method:
1. Ingredient A: Cook rice flour with water.
2. To make dough, mix Ingredient A with B (add the oil the last).
3. Divide dough into small pieces.
4. Wrap Fillings with dough.
5. Place the dough into a mould for shape.
6. Steam for 8 minutes over medium heat and then serve it.

Pixtures:

Traditional White Kuih

Ingredients:
A: 1 packet of rice flour;
300g glutinous rice flour;
100g tapioca flour
B: 1000 ml hot water;
suitable amount of cooking oil and salt

Method:
1. Mix ingredient A and pass through sieve.
2. Pour mixed ingredient B into no (1).
Stir and stain oil on palms.
Knead dough till smooth and rest it for a few minutes.
3. Roll up no (2) into long strips and cut into small pieces.
Place each piece into a kuih mould. Flatten and remove it.
Repeat this step for all small pieces.
4. Steam the flatten pieces of kuih for 15 minutes.
After that, cool it.
5. The cooled kuih can be cut into slices.
Fry the sliced kuih like fry kuehtiaw.