Seasaltwithfood

Steamed Glutinous Rice With Coconut Jam or Pulut Tekan (Pulut Tai Tai) is another popular teatime snack in Malaysia and Singapore. This dessert is rich with coconut infused glutinous rice and the natural blue color of Butterfly Pea flowers or Bunga Telang as known locally. It is served with some coconut jam.

Kam Heong crab is another popular crab dish in Malaysia. The word “Kam Heong” literally means Golden Fragrance. It really does light-up the smelling senses and tastes great. A profusion of smells from the key ingredients - curry leaves, curry powder, dried shrimps, shallots, garlic, and chilies. Well, if you like to try a different style of cooking these crustaceans, do consider giving this famous Malaysian style Kam Heong Crab recipe a try.

This is a popular sweet and sour chili crab recipe, a Malaysian favorite. It's available at most seafood restaurants.

These steamed sweet potato buns are soft, sweet and delicious. They are great as it is, and tastes best hot, straight from the steamer or at room temperature.

Here is another dish that you can make with rice cakes. A scrumptious stir-fry beef with ginger and scallion rice cakes.

This is a hearty soup, made with chicken broth, crab meat, egg, ginger and homemade rice cakes. It's a simple and yet satisfying meal.

Shanghai Rice Cakes or Nian Gao is a popular Chinese Lunar New Year dish. Traditionally, people use a large stone pestle and mortar to pound the steamed rice paste. It's easier to make these days, with the help of an electric mixer. The result was perfect. Smooth and chewy rice cakes. You can use the rice cakes to stir-fry with meat, seafood, vegetables or simply tosses them to the soup. If you're planning to make them, make sure to use short-grain rice, as they are starchier than long-grain rice.

This is a fantastic Vietnamese-Style Crispy Pancakes recipe, or also known as Banh Xeo in Vietnam. The texture of the pancake is light and crispy. As for the filling, I have added some bacon slices, shrimps, onion, and bean sprouts. The combination is just perfect. 

I love the natural colour of this kuih. It consists of three layers. They are made with tapioca and sago. You can coat the kuih with some freshly grated coconut just before serving too.