About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Tuesday, September 18, 2012





200gm grated coconut

250gm kadalai parupu,boiled and drained

180gm brown sugar

1/2 tsp salt

8 cardamons,skin removed and pound until fine

1. In a wok,stir fry the grated coconut until fragrant and lightly browned.

2. Add the drained dhall,sugar and salt. Cook stirring well until dry.

3. Add the cardamons and mix well. Transfer to a plate.

4. Cool and shape into small marble sized balls.


500gm rice flour,dry roasted

4 cups bolling water

1 level tsp salt

2 tbsp melted ghee

1. Put the flour into a muslin cloth and steam for about 10 mints

2. Mix the water,salt and ghee together.

3. Add to the rice flour and kneed to form a soft plible dough.

4. Grease the palms with some oil or ghee. Place a ball of the dough and flatten it on the palm.

5. Put a ball of the filling in the centre. Gather the dough up to form a dumpling. Smooth out any cracks in the dough.

6. Place on a steaming rack and steam for about 15 mints.


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