‘KU JAGRE’ BEANS
The ingredients to make 'kacang ku jagre' are 500 gm red beans, 150 gm Melaka brown sugar and 50 gm grated coconuts. The way to cook it is to soak the red beans overnight. Next, the red beans are boiled until soft. Then the Melaka sugar is melted by pouring a little hot water. The next step is to mix the Melaka sugar with the boiled and mashed red beans. Finally, mix with the grated coconut plus a bit of salt to taste.

‘PULUT SEREK KAYA’ GLUTINOUS RICE
To make 'pulut serek kaya' there are two parts of ingredients, which are to make the glutinous rice and also the ‘kaya’. For glutinous rice, what is needed is 500 gm of glutinous rice, 300 ml of condensed coconut milk and a pinch of salt. While for the kaya ingredients, it is 10 egg yolks of free-range chicken eggs, 200 gm sugar, 200 ml thick coconut milk, a lemongrass stick and a pinch of sugar.

The way to cook the glutinous rice is by steaming it for 15 minutes, then the glutinous rice is removed and mixed with coconut milk and salt. Then re-steam the glutinous rice until cooked. To make the kaya, mix coconut milk and sugar and stir until dissolved then add salt. Next, add the eggs to the coconut milk mixture and stir using a lemongrass stick. Then, the container of the mixture is placed on top of boiling water while being stirred with a lemongrass stick until cooked, nice and thick.

‘PUTUGAL’
The ingredients for making the kuih 'putugal' are 2 kg of tapioca, 1 kg of white coconut, 1 kg of banana, 150 gm of cane sugar, 10 pieces of telang flowers and salt to taste. The cooking method starts with cleaning the tapioca and then grating it. The tapioca tubers are then squeezed, and the juice is discarded a little. The grated tapioca is mixed with a little salt and divided in half. One half of it is mixed with telang flower water. Next, the blue flower-coloured grated tapioca is placed on a baking sheet, then layered with banana slices and then layered again with white grated sweet potato.

Then, the tapioca mix is boiled until cooked. When it has cooled, the result is cut into pieces and rolled in coconut mixed with sugar and a little salt.

FRIED SAGO
The ingredients needed to make fried sago cakes are 500 gm ‘fisheye’ sago, 2 white coconuts, 150 gm cane sugar, a little salt and oil for frying. The way to make this cake is very simple, which is to mix all the ingredients, namely the sago that has been washed with coconut, cane sugar and salt, then leave it for half an hour. After that, pat the mixture into rounded shape and fry in oil on medium heat. Note that this is usually made when there is a death.

‘BIBINGKA KOKU’
The ingredients used in making this cake are 3 cups of wheat flour, 1 cup of cane sugar, 1 cup of brown Melaka sugar, 400 ml of condensed coconut milk, 1 cup of water, 3 eggs, a little salt, a little butter and ½ cup of coconut white. The way to cook it is to put all the ingredients except butter and coconut into a blender and grind slowly until smooth. Then mix the concoction with coconut. Next, butter the pan and pour the mixture into the pan. Bake the dough in the oven until it looks crisp on the edges, usually for about 45 minutes.

DEVIL CURRY
The initial ingredients for making Devil Curry are a chicken cut into small pieces, 4 potatoes cut into quarters, 100 ml of cooking oil, a little vinegar and salt. Meanwhile the ingredients used for grinding the curry spices are 40 dried chillies, 5 onions, 2 inches of turmeric, 2 inches of galangal, 6 hard fruits, 1 tablespoon of mustard seeds, 4 garlic cloves and 2 lemon leaves. The way to make it is to heat oil, then stir-fry the ground ingredients until fragrant. Then add the potatoes with the chicken. Leave to boil until the chicken and potatoes are tender. After boiling, add a little vinegar and salt.