Recipe: Local Malaysan dessert

Jelly good desserts
Treat your tastebuds to the following easy-to-make yet delicious local Malaysia desserts! I buy these local desserts by the roadside or in the night markets whenever I visit Malaysia. I saw these recipes on the Malaysian Newspaper, the Star today. Though you all might be interested in different kind of treats.
=====================================
Wan Sek Fah Mun Koe (Marble Green Bean Kuih/Southeastern Asian cake)
Ingredients:

For the syrup:
400ml water
350g castor sugar
3 pandan leaves (screw pine leaves) -- tie into a knot
125g green bean flour (lek tau hoon or lok tau fun)
200ml water
1 litre water
Tinge of yellow colouring
Tinge of green colouring
Method:
To make the syrup: Boil water with pandan leaves. Add sugar to dissolve. Set aside.
Combine green bean flour with water and mix well. Leave aside for 10 minutes. Strain to remove impurities.

Boil litre of water. Add boiled syrup and simmer until water comes to a gentle boil. Pour in green bean flour mixture and stir briskly until mixture turns thick and is crystal clear.

Place two ladles of cooked mixture into two separate bowls. Add different colours to each portion. Leave the remaining mixture plain.

Pour two small ladles of plain mixture into a wet tin (22cm x 15cm). Add a coloured portion followed by a ladle of plain mixture. Mix in another coloured portion and top up with the rest of the mixture.

Use a chopstick to swirl the mixture to create a marble effect. Leave aside to set. Chill well in the refrigerator then cut into diamond shapes.

Note: You can opt to use only one colouring for the kuih.
=========================================================
Kan Sui Koe (Alkaline Kuih With Palm Syrup Dipping Sauce)

Ingredients:
300g rice flour
50g green bean flour (lek tau hoon or lok tau fun)
400ml water
1/4 tsp borax (pangsar)
3 tsp alkaline water (kan sui)
Mix together:
800ml water
Tinge of yellow colouring
For palm sugar syrup:
150g palm sugar (gula Melaka)
50g castor sugar
50ml water
2 pandan leaves (csrew pine leaves) --knot
200ml thin coconut milk (if use can coconut milk, thin it with water.)
50ml thick coconut milk

Method:
MIX rice flour, green bean flour and water in a mixing bowl. Add borax and alkaline water and blend well to form a batter. Rest the batter for 10 to 15 minutes before straining.
Bring coloured water to a boil in a heavy-based saucepan. Remove saucepan from heat. Stir in batter and mix briskly with a wooden spoon until mixture turns thick and gooey.

Pour batter into a lightly greased 19cm square tin. Steam over rapid boiling water for 20 minutes, then turn the heat to medium-low and steam for another 20 to 25 minutes.

Remove kuih from the steamer. Leave aside to cool completely in the tin. Turn out kuih and cut into chunky pieces. Chill well before serving with palm sugar syrup.

To make palm sugar syrup:
Place sugar, palm sugar, pandan leaves and water in a small saucepan. Add thin coconut milk and bring to a low boil. Simmer sauce until sugars dissolve completely. Strain, then add thick coconut milk. Continue to simmer until sauce turns syrupy and thick. Cool.
================================
Layered Agar-Agar Delight
Ingredients:
1 litre water
3 pandan leaves--knot
Mix together in a small bowl:
200g castor sugar
2 tbsp agar-agar powder (non-flavored gelatin)
100ml thick coconut milk
3 egg whites
1/2 tsp vanilla essence
Tinge of red colouring
Tinge of orange colouring
Method:
BRING water and pandan leaves to a boil in a deep saucepan. Add combined sugar and agar-agar powder. Stir well to dissolve. Boil for 2 to 3 minutes.
Add thick coconut milk and lower heat slightly. Bring to a gentle boil. Turn off the heat.

Beat egg whites till just stiff. Add vanilla essence. Stir in meringue or beaten egg whites to the agar-agar solution in batches. Divide agar-agar mixture into two equal portions. Add colouring to each portion.

Prepare a water-bath (basin with plenty of ice-cubes and water). Chill a tin (22cm x 15cm) in the water-bath. Pour half portion of red colour agar-agar mixture into the tin.

When about to set, take the tin out and slowly add half the portion of orange colour agar-agar over. Return the tin to the water-bath to set the second layer. Add two more layers the same way. When set, chill the agar-agar well before cutting to serve. --------------------------------------------------------------------------------