Rose’s Kitchen

Mango Pudding


1 x 13g packet agar agar powder

200g sugar

250ml mango juice

250ml fresh milk

500ml water

1/2 tsp vanilla essence


1.  Boil sugar with agar agar powder and 500ml water till agar agar dissolves.

2.  Add in mango juice, fresh milk and vanilla essence and stir well.

3.  Pour into a rinsed mould to set.  Chill pudding before serving.

April 10, 2007 Posted by | Desserts and Snacks | Leave a comment

Ang Ku Kueh I

  Ang Ku Kueh bKueh Ku Mould c


600g glutinuous rice flour

14 tbsp cooking oil

4 tbsp sugar

1/2 tsp red colouring

400ml coconut milk

a pinch of salt


1. Remove 100g of glutinous rice flour and boil with 100ml water till of a thick paste.

2. Boil coconut milk with a pinch of salt and pandan leaves and set aside to cool.

3. Sift the remaining 500g glutinous rice flour onto table. Add the sugar and red colouring, mix well and add the coconut milk gradually. Mix well and knead for a while, then add in the cooked dough. Knead again adding the oil gradually and knead until dough is pliable and smooth. Rest dough for 30 minutes.

4. Divide dough into even portions depending on the mould you are using. For each kueh ku, the quantity of the dough and the filling should be the same.

5. Clean banana leaves and cut into pieces slightly bigger than the mould because the leaves will shrink when steamed.

6. Flatten each piece of dough to form a thin skin and wrap with a ball of tau sah. Press the dough ball into the mould, knock the mould gently to dislodge the kueh ku and place it on a piece of banana leaf.

7. Steam kueh koo over medium heat for 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that you will have a nicely shaped kueh ku. When cooked, remove and brush with a little oil to prevent sticking.

Sweet Bean Paste:

600g dried split green beans

450g sugar

300ml water

2-3 pandan leaves


1.  Wash and soak green beans for 4-5 hours.

2.  Drain beans and place in steamer lined with a piece of cloth.  Add pandan leaves and steam over high heat for 30-40 minutes or until beans are cooked.

3.  Whilst hot, blend beans till fine or they will harden when cooled down.

4.  Boil sugar with 300ml water and pandan leaves till sugar dissolves. Add in the ground beans and continue to cook over slow fire, stirring constantly, until dry and rollable. Leave to cool before using.

Salty Bean Paste:

600g dried split green beans

10 shallots, skinned & sliced

10 tbsp cooking oil

10 tbsp sugar

2 tsp ground pepper

2 tsp salt

1 tbsp ginger pulp

2 tbsp ginger juice 

300 ml water


1.  Prepare beans as for Sweet Bean Paste. (step 1 to 3).

2.  Fry sliced shallots in the cooking oil until golden brown, drain and set aside.

3.  Fry the ginger pulp in the onion oil until fragrant, add ground pepper and fry for a while more.

4.  Add ginger juice, salt, sugar, water and mashed bean paste.  Continue to fry over slow fire until dry then add in the fried shallots.

5.  Leave to cool before using as filling.

April 10, 2007 Posted by | Nonya Kueh | 15 Comments

Teochew Png Kueh

Teochew Png Kueh b

Skin Ingredients:

300g rice flour

100g tapioca flour

11/2 tbsp cooking oil

1/2 tsp salt

a dash of pepper

750ml water


1. Mix rice flour, tapioca flour, salt, pepper and oil with 750ml water and leave to soak for 4 hours.

2. Pour all ingredients into a wok and stir continuously over a slow fire until cooked. Remove dough onto tabletop and add in a bit of pink colouring. Sprinkle with some tapioca flour and knead well into a soft and pliable dough.

3. Divide dough into small portions. Flatten each portion of dough and wrap with a spoonful of the filling. Press into a mould and gently knock out the kueh and place on a greased steaming tray. Steam over medium heat for 10-15 minutes or until cooked.

Filling Ingredients:

300g glutinuous rice

50g boiled peanuts

30g dried prawns, chopped

30g preserved radish

3 dried mushrooms


1 tsp pepper

1 tsp vetsin

1/2 tsp salt

1/2 tbsp light soya sauce


1. Soak glutinous rice for 3 hours. Wash and drain rice and put into a tray. Add enough water to just cover rice and steam for half an hour or until cooked.

2. Soak dried mushrooms and cut into strips, wash ‘chai por’ and squeeze dry. Wash dried prawns and drain.

3. Heat some oil in a wok and fry the ‘chai por’, dried prawns and mushrooms until fragrant. Add the boiled peanuts, seasoning and the steamed glutinuous rice and fry till well mix. Leave to cool before use.

April 10, 2007 Posted by | Desserts and Snacks | 20 Comments