Hakka Abacus

I love to eat Hakka Abacus ever since I tried one from my inlaw's neighbour. So everytime if there's any hawker selling this, I'll surely buy but its not as good as theirs.
This is the first time I'm making this after referrring to alot of recipes shared by others.
As I've left with alot of purple sweet potatoes from the making of Ang Ku Kueh, I used sweet potatoes instead of yam.
I dont know is it becos of that, my abacus tasted like rubber. That's what my children claimed. I too find its abit hard but thankfully the taste is there.
So if I'm gona make this again, I will use yam.

Herbal Jelly (Gua Ling Gao)

I chanced upon this packet of jelly powder from Malaysia.
Its RM20 for 5 packets. It taste the same as the one we ate at
the Chinese restaurant. It hardens easily so  my last portion
I pour it in a large mould. Add honey before serving. My children loves it !

Pulot Serikaya

I've been keeping this recipe for many years but recently I plucked up the courage to try as I've left with alot of glutinous rice.
No regrets, according my sister, in terms of presentation and taste they are GREAT !
I dont used colourings for this too. The green colours are from my 6 stalks of pandan leaves blended together with the coconut.
Its easy to make.

Purple Ang Ku Kueh

I've been hunting for a purple sweet potato and finally managed to get them at Punggol Sheng Siong. The colours were rich and no colourings are added. It gives me a sense of satisfactions whenever I make this.

The fillings

Before Steaming

Here's comes my yummy Kuey...