How old were you when you started cooking? 10 years old
Personal wish related to cooking:I wish to publish a Hainanese recipe book some.
Heng Meei Shya and Madam Hoe , A good daughter, wife and mother
400g old ginger
500g grated fresh coconut
250g granulated palm sugar
1200g glutinous rice flour
50g plain or rice flour
Shred old ginger finely (cut diagonally along the grain/fibre of the ginger).
Air dry shredded ginger in a colander overnight (or up to one to two days).
Fry ginger in a non-stick pan (without any oil) over medium high heat till almost dry (a little brown & crinkly) for about 15-20 mins.
Add palm sugar and grated coconut. Stir thoroughly.
Fry till palm sugar dissolves and ginger and grated coconut thoroughly coated. The mixture should be dry. Takes about 15 to 20 mins. Remove from heat and set aside to cool.
Dissolve salt in a jug of room temperature water.
Combine the two types of flour in a big mixing bowl. Make an indentation in the centre of the flour mixture and add some water. Knead the flour into dough and add water a little by little throughout the kneading process. The dough is ready when it no longer sticks to your hands.
Boil a pot of water with a few knotted pandan leaves.
Divide the big dough into 50-60g balls (makes about 40-50 balls).
Roll the ball of dough in your palm, then flatten it to look like a patty, ensuring about 1cm thickness for each dough patty.
Slide the dough patty into hot water to cook. Cook a further 3 to 5 mins after they float to the surface.
Scoop up the buah and drain. While it is still hot, coat the buah thoroughly with the ginger/coconut mixture.