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KUEH BANGKIT 芡粉饼 1 KUIH KOYA 绿豆糕 3 CHOCOLATE COATED ALMOND SHORTBREAD COOKIES 巧克力杏仁饼 5 SHORTBREAD BISCUITS 英式传统牛油饼干 8 ALMOND SUGEE BISCUITS杏仁酥油饼 10 12 DAISY BISCUITS, BISKUIT SEMPERIT, BISKUIT DAHLIA, 挤花饼干 14 SWEDISH BUTTER POTATO STARCH COOKIES 瑞典马铃薯粉牛油饼干 16 MELTING MOMENTS 传统牛油饼干 18 KUEH MOMO 毛毛饼 20 PEANUT COOKIES 花生饼 22 MACADAMIA RUSSIAN TEACAKES 夏果俄罗斯茶饼 24 CHEESY BISCUIT BITES 芝士小饼干 26 ALMOND BISCUITS – 杏仁饼干 28 GOLDEN CHEESY BAR 黄金芝士条 30 PINEAPPLE TARTS 凤梨挞 32 GOLF BALL PINEAPPLE TARTS 球形凤梨酥 34 PLUM BLOSSOM COOKIES 梅花饼 37 S SHAPE BUTTER COOKIES (KUIH S) S 型牛油曲奇 39 CHILLI SHRIMP FLOSS COOKIE 辣椒虾米松曲奇 41 KUEH BAHULU 蛋花糕 PEANUT BUTTER CORNFLAKE COOKIES 免烤酥脆玉米片曲奇 43 CRISPY CRABSTICK SNACK 酥脆蟹肉小吃 45 PRAWN OR FISH CRACKERS KEROPOK, 炸鱼/虾饼 47 ARROWHEAD CHIPS 香脆慈姑片，茨菇片 50 SEAWEED FISH FILLET SNACK 紫菜鱼丝条 52 INSTANT CHINESE PORK JERKY 肉干 54 NIAN GAO 年糕 56 RICE FLOUR HUAT KUEY 粘米粉发糕
58 STEAMED SPONGE CAKE (KUEY NENG KO) 鸡蛋糕 60 RADISH CAKE 腊味萝卜糕 62 i KUEH BANGKIT 芡粉饼
SERVINGS: 2 baking trays that can place at least 100 cookies (depending on your mould size) INGREDIENTS:
A traditional Nonya cookie that uses coconut milk, eggs, pandan leaves and starch as the main ingredients. This cookie is especially common in the 1980’s or earlier. 
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1 400 grams of sago flour 400 grams of tapioca flour (substitutable with Sago flour) 100 grams of rice flour 350 grams of icing sugar 6 egg yolks 1 packet (about 200 ml ) of coconut milk (not in picture) or fresh coconut milk 6 stalks of Pandanus leaves – cleaned, dried and cut into pieces 1/4 cup of additional coconut milk / water when moulding the dough PREPARATION
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Pre‐heat the oven to 150 degree Celsius and have 2 baking trays lined with baking paper. In a big mixing bowl, beat the egg yolks and icing sugar until pale. Gradually add coconut milk and beat until well combined. 
Cut the Pandanus leaves into smaller pieces. Place all types of flour (sago, rice and tapioca flour) onto a baking tray and bake in the oven at 150 degree Celsius for 15‐20 minutes. Occasionally, stir the flour. As a rough guideline, when the Pandanus leaves dries up, it is considered done. Sift the flour and set aside. 
In the big bowl with the baked flour, makes a well in the centre. Gradually add the egg mixture. Do not add too fast as the liquid will sink to the bottom. Use your hand to lightly knead the dough until it just combined. Don’t worry if it is not too well mixed as you can add water along the way. 
Take a small portion and roll it to about 3 mm thickness on a surface lightly floured with tapioca/sago/corn/potatoes starch. Mould into your desired shape and put in your baking tray. 
2 Bake in the preheated oven of 150 degree Celsius for 15‐20 minutes or till the bottom start to turn brownish. The cookies will be slightly soft while hot, when completely cooled on the rack, it should be crispy. As this is a very light cookie, it will become soft in the open air very fast as water vapours start to absorb back. As soon as it is cooled, store in an airtight container. KUIH KOYA 绿豆糕 SERVINGS: About 20‐30 depending on size of your mould INGREDIENTS: This is a very traditional cookie that was common during the time when the home ovens were not so popular in Singapore and Malaysia. The cookie was mixed, mould and dried under the sun instead of baking with an oven. It melts in your mouth and uses mung bean flour as the main ingredients. 
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3 100 grams green beans flour 30 grams of icing sugar 1‐2 Pandan leaves 24 ml of water PREPARATION
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Pre‐heat the oven to 150 degree Celsius. 
Sift the icing sugar and mix mung bean flour into a bowl. Sprinkle water gradually until it forms a lump. Once done, put the mixture into a wooden kuih koya mould. Press hard and level off the excess and dislodge it by lightly tagging the side of the mould. Dry the cookie under the sun or bake in the oven at 120 degree Celsius until dry. 
Put the green bean flour (mung bean flour) and pandan leaves onto a tray, bake in the pre‐heated oven of 150 degree Celsius for about 15 –20 minutes until the Pandan leaves curled up and give up an aroma. The leaves may turn slightly brownish. Open the oven door and stir every 5 minutes. Let the flour cool and add in the icing sugar. Stir until well mixed. Traditionally, the flour and the Pandanus leaves were stir‐fried at low heat over the stoves. 4 CRISPY CRABSTICK SNACK
酥脆蟹肉小吃 A snack that is light and delicious. It is a presentable and addictive snack to serve the guest during Chinese New Year. This recipe uses baking method as compared to deep frying method in other recipes. As such, it is a healthier option. Air frying can be considered too. INGREDIENTS:
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45 One packet of crabsticks 1/2 teaspoon of curry powder (optional) Few curry leaves (fresh or dried) (optional)