These do contain potato, but they don't contain coconut! I made this for Saint Patrick's Day with my class years ago when I was in third grade. Later, right before I graduated from high school, I tracked down my former teacher and got her to give me this recipe. It's easy and fun for kids, and making them was such a wonderful memory for me.
Kaya (or Serikaya) is an Asian coconut egg custard that is eaten spread on thin toast with lots of butter. Is it a traditional breakfast in Singapore and Malaysia. The directions in this recipe come from "Cook Malaysian" by Lee Sook Ching, with a slightly modified ingredient list to make things simpler for people outside of Asia.
I find pandan leaves in my local Asian market, but I have also used pandan extract with good results. It can be omited, but the flavor won't be the same.
I press the mixture through a sieve before bottling.
These soup puffs are like a rich home-made Italian egg pasta or German spaetzle. It takes minutes to prepare, and they add glamour to any hot soup. You can also make a soup puff dough into vermicelli if you knead more water in the dough until it is thin as mashed potato. Then press this through a strainer directly into the hot soup.
This recipe is from "Serious Kitchen Play" by George Erdosh
This is minced pork cooked with mushrooms and spring onions. It is great over rice or noodles, and it can be easily freezed to be reheated quickly later.
I use rehydrated shiitake mushrooms which have been squeezed dry and minced, because I prefer the flavor.
This recipe is from Kimiko Barber's "The Japanese Kitchen."
As an American living in England, I really missed real American-style baked beans. The kind you get here are in a plain tomato-based sauce, with no sweetness at all. This was my answer, after a bit of tweaking.