METHOD

Bee Hive Cake

1.

Fry the sugar (preferably in a non-stick pan) over very slow fire till it is slightly brown.

2.

Add one cup water and let sugar dissolve into syrup. Let it cool.

3.

Sieve flour together with bicarb of soda and set it aside.

4.

Beat eggs in a mixer then add melted butter and condensed milk.

5.

Add cool syrup into egg mixture.

6.

Lastly add sifted flour in small batches till well mixed.

7.

Pour into a grease deep baking tray.

8.

Bake 35 to 40 minutes. In moderate heat till it turns springy to the touch. Texture of cake should
be like honey comb.
Binbingka

1.

Mix all in a bowl and pour into greased container and bake for about 40 minutes at 180C

2.

Can cook in microwave oven about 15 minutes. Or until cooked and brown the top under the grill.
Kuih Talam

1.

Sift rice and tapioca flours into a mixing bowl.

2.

Put sugar and water in a saucepan and bring to boil stirring until sugar dissolves.

3.

Once sugar has dissolved, add green colouring and pandan paste.

4.

Pour into the flour mixture and mix with wooden spoon.

5.

Pour batter into a 22 centimetre cake pan and steam over rapidly boiling water for 15 minutes.

6.

Combine all the topping mixture and mix well.

7.

Pour mixture over the green layer and steam for 20 minutes over medium heat.
Tapioca Cake

1.

Mix all the ingredients together and bake in oven at 180C for one to one and a half hours.
Kuih Lapis

1.

Mix Part A ingredients together, using heat to dissolve the sugar.

2.

Mix this with both flours and then sieve to remove lumps.

3.

Divide into three portions. Each portion should equal 425 grams. Leave one portion uncoloured.

4.

Colour one of the remaining portions red and the other with Pandan paste.

5.

Heat a 25 centimetre tray or cake tin in a steamer.

6.

Pour 140 grams of plain mixture into tray and steam for about three minutes.

7.

Layer this with 140 grams of the green mixture and steam for three minutes.

8.

Do the same with the red mixture. Continue in this order until all of the mixture is used up.

9.

Steam the last two layers for five minutes each. Slightly darken the last red mixture before
pouring into tin.

10.

Leave to cool completely before cutting into diamond shapes.

INGREDIENTS

to serve 6 to 8 person
Bee Hive Cake
1 cup sugar
1 cup water
1 cup plain flour
1 tsp bicarb of soda
tin condensed milk
4 medium size eggs
100 grams butter
Binbingka
2 cups glutinous rice flour
1 tin coconut cream (400ml)
cup sugar
1 tsp baking powder
1 to 2 eggs
Kuih Talam
1 cup sugar
1 cup rice flour
0.75 litres water
45g tapioca flour
tsp Lye water (can be found in Asian grocers)
green colouring

Pandan paste
Topping
110g rice flour
2 cups coconut milk
1 tsp salt
Tapioca cake
2 packets frozen grated tapioca (900g)
1 cup sugar (1/3 brown/palm sugar, 2/3 white sugar)
1 tin coconut cream (400ml)
Kuih Lapis
200g tapioca flour
100g rice flour
Part A
320g sugar
1 litre coconut cream (heat to dissolve sugar)
tsp salt