Large arrowroots

arrowroot starch (about 1 cup) • water (750 ml) • cornstarch • lotus seeds • split mung beans • dried seaweed (such as kanten or agar strands) • agar powder (about 1 1/2 teaspoons) • coconut milk (230 ml, 1 can) • palm sugar (200 grams) • granulated sugar (60 grams) • Food coloring: pink, pandan (green)

grass jelly powder • water (800-900 ml) • sugar (50 g) • shredded coconut, squeezed for milk and pulp to get 1 3/4 cups (400 g coconut for milk, 1 3/4 cups (450 ml) total) • salt • sugar (60 g) • tapioca starch (10 g) • unsweetened milk (150 ml) • rice flour or arrowroot starch (10 g) • Pandan leaves (or 1 packet vanilla) • chia or basil seeds, soaked in hot water until expanded • cooked black beans or red beans, softened in a pressure cooker (250 g) •

mung bean starch (35 grams) • arrowroot starch (30 grams) • butterfly pea leaf extract (300 ml) • sugar (30 grams) • jelly powder (such as agar or coconut jelly, 5 grams) • water (300 ml)

chicken breast • soy sauce • honey (adjust to taste) • water (rice bowl size) • salt, pepper • cornstarch or arrowroot starch if available • chili powder, fresh chili, or sriracha sauce • bit of green onion (if available) • onion • bit of toasted sesame seeds (if available) • pan, personally I find it tastes better than using a pot

sweet potatoes (purple/yellow/white). Note: 150g is for one type of sweet potato with the ingredients below • tapioca starch (25 g) • arrowroot powder (or substitute with glutinous rice flour) (8 g) • powdered sugar (15 g) • corn syrup (or thickened sugar syrup) (30 ml) • coconut milk or you can use fresh coconut milk • Sugar for coconut milk: adjust to your family's taste • small bunch of pandan leaves (about 2-3 leaves) tied together