Ingredients: 1 packet Kawan rainbow tang yuan (glutinous rice balls) 1 tbsp extra virgin olive oil 1 duck egg 1 tbsp diced garlic Chicken strips, as desired 1 cup Kawan mixed vegetable Kelp powder   Methods: Heat the oil and garlic in a frying pan. Add the chicken strips, duck egg and vegetable. Add the tang yuan into boiling water and scoop them out when they float to the surface. Add the cooked tang yuan to frying pan. Season with kelp powder to taste and mix well. Turn off the heat and serve.

Ingredients: 1 packet Kawan rainbow tang yuan (glutinous rice balls) A handful of organic wakame (seaweed) 1 cup Kawan sweetcorn Kelp powder 2 cups chicken broth   Methods: Boil the sweetcorn in chicken broth until cooked, this will take around 8 minutes. Season with kelp powder. Add the wakame and Kawang tang yuan to the pot. When the tang yuan float to the surface, they are cooked. Serve hot.

Ingredients: 1 Packet KG Pastry Rice Ball Red Bean Methods: Cook KG Pastry Rice Balls in boiling water until they float. Remove from boiling water and leave to cool. In a clean non-stick pan, pan fry the cooked and cooled Rice Balls over medium fire. Grease pan slightly with oil if necessary. Constantly flip the Rice Balls until both sides are golden brown. They are best served while hot over concentrated green tea.

Ingredients: 1 Packet KG Pastry Rice Ball Black Sesame  1 Litre Soy Milk 2 mid-size Sweet Potato (steamed or boiled, diced) 1 mid-size Yam (steamed or boiled, diced) Methods: In a pot of boiling water, cook KG Pastry Rice Balls until they float. Place the Rice Balls in clean bowls and top with sweet potatoes and Yam. Fill the combination with chilled or warm Soy Milk.

Ingredients: ½ Packet KG Pastry Mini Rainbow Syrup 150g Gula Melaka Syrup 100g Fresh Coconut Milk  Jackfruit slices Methods: In a pot with boiling water, cook KG Pastry Mini Rainbow Rice Balls until they float. Remove them from boiling water and soak in chilled water to cool. Scoop a spoonful of Rainbow Rice Balls into a clean bowl and add 3 Tsp of Gula Melaka Syrup. Top with Jackfruit slices for a more robust flavours.

Ingredients: ½ Packets KG Pastry Mini Glutinous Rice Ball Peanut 200g Milk Chocolate 5 Banana (sliced) Methods: In a pot with boiling water, cook KG Pastry Mini Glutinous Rice Ball Peanut until they float. Remove the Rice Balls and soak them immediately in chilled water to cool. Place in a clean container and leave aside. Remove chocolate from packaging and break them into smaller pieces in a glass bowl. Place the glass bowl above a pot with hot water to melt chocolate. While waiting for the chocolate to melt, skew the Rice Balls on skewer stick alternate with sliced banana....

Ingredients: ½ Packet KG Pastry Mini Rainbow Rice Ball 30g Ikan Bilis 1 Bunch Choy Sum (washed and cut) 3 mid-size Mushroom (soaked and sliced) 3 Tbsp Oil 4 Bulbs Shallots (sliced) 1 Litre Water Salt to taste Methods: Place ikan bilis in a muslin bag. Put the bag and sliced mushroom in boiling water and let it boil for 20 minutes. Add salt to taste after 20 minutes of boiling. In a clean separate pot with boiling water, cook KG Pastry Mini Rainbow Rice Balls until they float. Remove them from the boiling water and leave aside to cool....

Ingredients: ½ Packet  KG Pastry Mini Rainbow Rice Ball 50g Chicken breast (diced) 20g Pickled Radish (Choy Po) - Sweet 10g Dried Black Fungus (cleaned, soaked and thinly sliced) 3 mid-sized Mushroom (cleaned, soaked and thinly sliced) 10g Dried Shrimp - Optional  (cleaned and chopped) 1 piece Dried Tofu (diced) 2 Cloves Garlic (finely chopped) ½ Portion Red Capsicum (diced) 2 pieces Chili Padi (thinly sliced) 2 Tbsp Oil 2 Tbsp Oyster Sauce ½ Tsp Chicken Powder ¼ Tsp Salt ¼ Sugar 1 Pinch White Pepper 1 Stalk Scallion/Coriander to garnish Methods: In a pot with boiling water, boil the...