COORDINATION Cheryl Leong PHOTOGRAPHY Frenchescar Lim ART DIRECTION & STYLING Nikki Ho OLD SCHOOL DELIGHTS 215M Upper Thomson Road(6458-4518) DONG PO COLONIAL CAFE 56 Kandahar Street (6298-1318) TIONG BAHRU GALICIER PASTRY #01-13, Blk 55 Tiong Bahru Road (6324-1686)

Makes about 20 pieces

SWEET POTATO ONDEH ONDEH
By Tan Yong Siang, chef-owner of Tiong Bahru Galicier Pastry

INGREDIENTS
100g glutinous rice flour
100g tapioca flour
1 tbsp pandan juice (see box story)
500g sweet potatoes, steamed
50g palm sugar (gula melaka)*, chopped into small chunks
8 pandan leaves
2 cups grated coconut

Make Pandan Juice
Rinse, then finely slice a handful of pandan leaves. Place in a blender and add water to about halfway up the leaves. Whizz until you get a fine paste. Add more water if the blades get stuck. Pass the paste through a sieve to extract the juice; discard the pulp. Use what you need and freeze the extra in ice-cube trays.

DIRECTIONS
1. Combine the flours, pandan juice and sweet potatoes in a mixing bowl, and knead until a smooth dough forms.
2. Pinch a small amount of dough, and roll it in your palms to form a ball.
3. Make a dent in the centre of the dough, and place a piece of palm sugar in it. Pinch the dough to close it, and roll it to form a smooth ball.
4. Bring a pot of water to the boil. Add the pandan leaves, then the dough balls. When they float to the surface, drain, then transfer the balls into a pot of cool water.
5. Drain, then roll in grated coconut to coat evenly.

*Available at wet markets and Fairprice supermarkets.

Makes about 20 pieces

KUEH BINGKA UBI
By Tan Yong Siang

INGREDIENTS
500g tapioca, grated
250g sugar
50g butter, softened
2 eggs, beaten
300ml coconut milk
100ml warm water
1 tsp vanilla essence
1 tsp tapioca flour
100g grated coconut
½ tsp yellow food colouring

DIRECTIONS
1. Preheat the oven to 180 deg C.
2. In a large mixing bowl, combine the tapioca, sugar, butter and eggs, and mix well.
3. Add the coconut milk, water, vanilla essence, tapioca flour, grated coconut and food colouring, and mix evenly.
4. Transfer to a baking tin and bake for 45min. Cool the kueh to room temperature and serve. If you prefer it slightly browned around the edges, pan-fry lightly over low heat.

Makes about 20 pieces

KUEH KO SWEE
By Lim Swee Chu

INGREDIENTS
1.2 litres water
230g palm sugar (gula melaka)
60g sugar
5 pandan leaves
110g plain flour
170g tapioca flour
2 tbsp food-grade lye water*
1 coconut, husk removed, grated and steamed with a pinch of salt for 5min

*Available at Phoon Huat and Kitchen Capers at #01-531F, Blk 71 Kallang Bahru, tel: 6392-0159.

DIRECTIONS
1. Combine 590ml water, palm sugar, sugar and pandan leaves in a pot and bring to the boil. Cook until the palm sugar and sugar dissolve. Set aside.
2. In another pot, combine the remaining water with the flours and mix well.
3. Combine the two mixtures, and strain. Stir in the lye water, and cook until the mixture thickens.
4. Pour into a tray, and steam for 25min.
5. Remove the kueh from the tray, cut into bite-sized pieces and coat with the grated coconut.

This article was first published in Simply Her August 2015.