Do you know what rhymes with Movement Control Order (MCO)? Good ol' delicious potatoes! Yes, MCO 2.0 has started and one thing that may concern us (mums) is the menu that we have to cook for these two weeks. Easy mummies. Let's try these 14 recipes that you can make by just using potatoes. 1) Steamed Potato Photo & recipe from Merryn Tan. INGREDIENTS: \tPotatoes \tWater METHOD: \tFirst of all, wash the potatoes thoroughly.\u00a0 \tPour some plain water into a steaming pot. \tAdjust your steam rack inside the pot and put the potatoes on top of it. \tSteam the potatoes until they become soft. 2) Steamed Potato Cake Photo & recipe from Merryn Tan. INGREDIENTS: \t100g of yellow potatoes \t100g of purple potatoes. Then have them steamed until they are soft. Meanwhile, you can start to prepare the batter.\u00a0 For the batter you will have to need:\u00a0 \t240g plain flour \t1 teaspoon instant yeast \t140g sugar \t1 teaspoon of salt \t320ml milk50g oil METHOD: \tMix the dry ingredients all together first. \tAdd 320ml of milk and mix them again. \tAdd 50g of oil. \tDivide the batter into two equal portions. \tMash the potatoes and mix it into the divided batter portions. \tCover and let the batter rest for 1 hour. \tAfter 1 hour, you can scoop them into piping bags. \tPipe both of the batter into paper cups to have some touch of both colours (yellow and purple) or you can just use a single colour batter. \tFinally, steam in a steamer pot for 15 minutes. 3) Fluffy Potato Crackers Recipe from Merryn Tan. INGREDIENTS: \t1\/2 teaspoon of salt \t1\/2 teaspoon of sugar \tA dash of pepper \t1 teaspoon chicken stock powder \t1 teaspoon oil \t150g tapioca starch \t100ml water METHOD: \tFirstly, peel and wash the potatoes. \tCut them into small pieces. \tAdd some water into the steamer and steam the potatoes until soft. \tWeigh the potatoes about 150g and mash them while they are still hot. \tMix the mashed potatoes with the dry ingredients thoroughly. \tThen add 150g tapioca starch and 100ml water and mix them again until it is hardened. \tRoll it into a log. \tWrap it tightly with \u2018cling wrap\u2019. \tRefrigerate for an hour. \tAfter an hour, boil it in lightly salted water for 20 minutes. \tCool it completely. \tOnce cooled, refrigerate it again overnight. \tNext day, slice it thinly about 1-2 mm in thickness. \tSun dry the pieces until they harden. They are ready when they turn semi-transparent. \tLastly, just fry them in hot oil. 4) Sweet Potato Balls Recipe from Merryn Tan. INGREDIENTS: \t450g of sweet potatoes \t1 cup of rice flour \t\u00bc\u00a0 cup of glutinous rice flour \t4 tablespoon of sugar \t1 teaspoon of salt \t1 teaspoon of baking powder METHOD: \tPeel and wash the sweet potatoes. \tSteam until soft. \tMash the potatoes. \tAdd 1 teaspoon of baking powder into 1 cup of rice flour. \tMix. \tPour the mixed rice flour into the mashed sweet potatoes. \tAdd \u00bc\u00a0 cup of glutinous rice flour. \tAdd 4 tablespoon sugar + 1 teaspoon salt. \tKnead the mixture. \tRoll into balls. \tAdd the balls into a hot oil frying pan. \tKeep stirring until the balls turn golden. 5) Ang Koo Kuih Photo & recipe from Merryn Tan. INGREDIENTS For skin dough: \t160g of yellow\/white sweet potato \t1\/2 of teaspoon rice flour \t100g of glutinous rice flour \t50ml of beetroot extract \t50ml of water \t3 tablespoon of oil For mung bean filling: \t200g mung bean (soaked) \t2 tablespoon shallot oil \t110g sugar \t3\/4 teaspoon salt METHODS For beetroot natural food colouring: \tPeel beetroot. \tCut into cubes. \tPut into a pot and add 1 cup of water. \tBoil them with pandan leaf. \tPour beetroot water into a bowl and it will become a natural food colouring. For mung bean filling: \tRinse the mung beans until the water runs clear. \tSoak the mung beans for 2 hours. \tSteam mung beans until soft. \tMash mung beans while still warm. \tHeat 3 tablespoon oil in a pot. \tFry shallot until fragrant. \tAdd mashed mung beans, \tAdd in 110g of sugar, \tAdd \u00be teaspoon of salt. \t\u00a0Mix and fry them until fragrant. For skin dough: \tPeel 160g of sweet potato \tCut into smaller pieces. \tCut pandan leaf in and steam sweet potato until soft. \tDivide into 2 equal portions and mash while they are still warm. \tAdd \u00bd teaspoon of rice flour into 100g glutinous rice flour. \tDivide into 2 equal portions. \tCombine mashed sweet potato and flour. \tAdd 50ml of warm water. \tAdd 1 and a \u00bd tablespoon of oil. \t\u00a0Knead into a smooth dough. \tDo the same steps for the red dough. (Use 50ml of beetroot extract instead of warm water.) For moulding: \tPress dough nicely to fit into a mould turtle-shaped. \tWeigh the moulded dough and take note of the weight. \tWeigh mung bean filling (half a total dough weight). \tPress into balls. \tDo the same for the red dough. \tFill the head, legs and tail cavity with yellow dough. \tFlatten red dough and place a ball of mung bean filling and wrap it. \tPress into the same mould. \tKnock dough out onto oiled banana leaf.\u00a0 \tUse black sesame seeds as the eyes. \tShape the mouth with a toothpick and trim the banana leaf. \t\u00a0Arrange them in a steamer and let them steam for 4 minutes. 6) Sweet Potato Fries Photo & recipe from Merryn Tan. INGREDIENTS: \tSweet potato \tCornflour \tVegetable oil \tSalt METHOD: \tPeel and soak sweet potatoes in water. \tCut the top and bottom part away. \tSlice them into thin strips. \tAdd enough water to cover the sliced sweet potatoes. \tAdd 1 tablespoon of salt. \tSoak for an hour then drain and rinse. \tPour sliced potatoes onto a tea towel and spread them. \t\u00a0Pat dry. The drier the potatoes, the crispier they will be. \t\u00a0Place them in a bowl and sprinkle some cornflour. \tCoat evenly and drizzle some vegetable oil (do not use olive oil for this) then rub them together. \t\u00a0Arrange on a wire rack making sure to distance them. \tBake them in a preheated oven at 220\u00b0C for 25-30 minutes. \tSwitch OFF and leave it in the oven for 10 minutes. \tSprinkle some salt. 7) Potato Mantao Photo & recipe from Merryn Tan. INGREDIENTS: SWEET POTATO CHOCOLATE DOUGH \t100g sweet potato (steamed and mashed) \t100g plain flour \t25g sugar \t60g warm milk \t3 tablespoon cocoa powder \t1\/2 tablespoon instant yeast \t1 teaspoon oil WHITE DOUGH \t100g plain flour \t50g super fine flour \t80g warm milk \t25g sugar \t1\/2 tablespoon instant yeast \t1 teaspoon oil METHOD: \tCut washed 100g of potatoes into pieces and steam until soft. \tMashed the potatoes while still warm. \tAdd 25g sugar into 60g warm milk. \tCombine milk + sugar + mashed sweet potato. \tAdd \u00bd tablespoon of instant yeast. \tAdd in 100g of all-purpose flour. \tAdd 3 tablespoon of cocoa powder and 1 teaspoon of oil. \tKnead to form a smooth dough. \tAdd 25g sugar into 80g warm milk. \tAdd \u00bd tablespoon of instant yeast. \tCover and proof for an hour. \tMix 100g all-purpose flour and 50g superfine flour with 1 teaspoon of oil. \tCover and proof for an hour. \tRoll and flatten the sweet potato chocolate dough. Do the same with the white dough. \tBrush some water on the white dough. \tPlace the flattened sweet potato chocolate dough on top of the flattened white dough and roll them to flatten together again. \tCut away excess dough and brush water onto the surface of the chocolate dough and roll the dough. \tCut into desired size, cover and let rest for 15 minutes. \tSteam them for 15 minutes and done! 8. Potato Doughnut Photo & recipe from Merryn Tan. INGREDIENTS: \t500g sweet potatoes \t1 cup wheat flour \tA pinch of salt \tPalm sugar \tPandan leaf \tOil for frying METHOD: \tSprinkle a little salt on the sweet potato and steam it for 10 minutes. \tFinely chop the palm sugar. \tMash the sweet potatoes. \tAdd wheat flour and knead. \tDough it into the doughnut shape. \tHeat the oil. \tDeep fry the doughnut until it turns golden brown. \tIn another pot, melt the palm sugar. \tAdd pandan leaves for added aroma. \tPour in fried doughnut into the melted palm sugar and stir until the palm sugar dries out. 9. Potato Bun Photo & recipe from Merryn Tan. INGREDIENTS: \t180g purple sweet potato (mashed) \t350g bread flour \t100g plain flour \t100g sugar \t100ml water \t60g butter \t2 tablespoon milk powder \t2 teaspoon instant yeast \t3\/4 teaspoon salt \t2 eggs \tPandan leaf For topping: \t60g instant custard powder \t120ml water METHOD:\u00a0 For the dough: \t Steam 180g of sweet potatoes until soft.\u00a0 \t Mash the sweet potatoes.\u00a0 \t In a bowl, add in 100ml water and 2 tablespoons of milk powder.\u00a0 \t Add 100g sugar and mix it well.\u00a0 \t Add 2 teaspoon of instant yeast, stir and let it rest for 5 minutes.\u00a0 \t Add 350g bread flour, 100g of plain flour and 3 to 4 teaspoon of salt into the mixture and mix it well. \t Slowly add yeast mixture into the flours.\u00a0 \t Add the mashed sweet potato and two eggs.\u00a0\u00a0 \t Let it kneads and as it almost turns into a dough, add in 60g of butter.\u00a0 \t Once it is done, shape into a ball and proof for 60 minutes.\u00a0 \t Divide the dough into 20 balls and let it rest for 15 minutes.\u00a0 \t Flatten the dough and shape into balls again.\u00a0 \t Let it proof for 40 minutes. For the topping \t Add 120ml of water into 60g instant custard powder.\u00a0 \t Scoop into a piping bag and let it chill in the refrigerator.\u00a0 \t Brush egg washes on the dough.\u00a0 \t Pipe the custard sauce onto the dough. \t Bake at 190\u00b0C for 40 minutes.\u00a0 10. Potato Sponge Cake Photo & recipe from Merryn Tan. INGREDIENTS:\u00a0 \t120g mashed sweet potato \t7 egg yolks \t7 egg whites \t100g cake flour \t100g sugar \t120ml fresh milk \t4 teaspoon fresh lemon juice \t6 tablespoon oil \t1\/2 teaspoon salt METHOD: \t Steam sweet potato until soft and remove the skin.\u00a0 \t Weigh 120g sweet potato.\u00a0 \t Mash and set aside.\u00a0 \t Separate 7 egg yolks and egg whites.\u00a0 \t Pour 6 tablespoon of oil into a bowl of 7 egg yolks.\u00a0 \t Add 1\/2 teaspoon of salt and whisk it.\u00a0 \t Mix mashed sweet potato with 120ml milk. You can blend it as well for a super-smooth texture.\u00a0 \t Add potato mixture into the egg yolk mixture and mix.\u00a0\u00a0 \t Next, add 2 teaspoons fresh lemon juice and 100g cake flour. Mix it well. \t Pour 7 egg whites into mixing bowl and whisk it.\u00a0 \t Add 100g of sugar and 2 teaspoons of lemon juice. Continue whisking it until soft peak. \t Add meringue into sweet potato batter and fold carefully.\u00a0 \t Pour it into the baking tray.\u00a0 \t Bake with a water bath in a preheated oven at 160\u00b0C for 70 minutes. The water bath helps to maintain the moisture.\u00a0 11. Potato Dessert INGREDIENTS: \tSweet Potato\u00a0 \tGula Melaka \tPandan Leaf \tGinger \tWater METHOD: \tCube sweet potatoes. \tAdd sweet potatoes, water, gula melaka, pandan leaf and ginger into a pot and let it boil. \tRemove the pandan leaf and serve. 12. Purple Sweet Potato Seri Muka Photo & recipe from Merryn Tan. INGREDIENTS: Rice layer: \t300g glutinous rice (washed and soaked overnight) \t300ml santan \t1 teaspoon salt \tDried blue pea flower Custard Layer: \t150g steamed purple sweet potato \t250ml santan \t110g sugar \t50g wheat flour \t30g cornflour \t1 egg METHOD:\u00a0 \t Wash and soak 300g glutinous rice overnight.\u00a0 \t Pour hot water into dried blue pea flower and set aside.\u00a0 \t Transfer soaked glutinous rice into the steaming pan.\u00a0 \t Add 30ml coconut milk.\u00a0 \t Add 1 teaspoon salt. \t Cut pandan leaves into the pan and steam it for 20 minutes. \t Fluff the glutinous rice.\u00a0 \t Add blue pea flower extract and steam for 10 minutes.\u00a0 \t Remove pandan leaves and transfer the steamed glutinous rice into a 9-inch pan.\u00a0 \t Press to flatten the rice. \t Steam 150g purple sweet potato. \t remove pandan leaves once done. \t Pour 250ml of coconut milk into a blender and add in the steamed sweet potato.\u00a0 \t Add 110g sugar and 50g of wheat flour, 30g of cornflour and 1 egg, and blend.\u00a0 \t Strain the blended mixture. \t Place pan in a hot steamer and pour sweet potato mixture.\u00a0 \t Steam on high heat for 45 minutes.\u00a0 \tOnce done, let it cool completely before cutting with a plastic knife.\u00a0\u00a0 13. Mashed Potato INGREDIENTS: \t5 pcs potatoes\u00a0 \t4 tbsp fresh milk\u00a0 \t1 tbsp butter \t1 tbsp cornflour\u00a0 \t250ml water \t1\/2 tbsp sugar \t1 1\/2 tbsp Oyster sauce \tblack pepper \twhite pepper \t1 teaspoon salt \t2 tbsp cornflour water METHOD: \tDice the potatoes. (if using a potato masher, ladle must cut in a thin slice) \tBoil the potato until soft. \tMash the potatoes. \tAdd 4 tablespoon of fresh milk and 1 tablespoon of butter, mix well with the potatoes. \tMix 1 tablespoon cornflour, 250ml water, \u00bd tablespoon sugar, 1 \u00bd tablespoon oyster sauce together. \tCook all in the pot. \tAdd some white pepper, black pepper, 1 teaspoon of salt, 2 tablespoons of cornflour water. \tPour the sauce on the mashed potato. \tReady to serve. 14. Baked Potato Skin INGREDIENTS: \t3 russet potatoes \t2 tablespoons olive oil \t2 teaspoons salt \t1 tablespoon butter \t2 ounces cheddar cheese \t1 tablespoon bacon, diced \t3 eggs \t2 teaspoons salt \t1 teaspoon pepper \t1 tablespoon chives, chopped METHOD: \tPreheat the oven to 180\u00b0C. \tOn a baking sheet, oil the potatoes well and sprinkle with salt.\u00a0 \tBake for about one hour. If you are using more potatoes, an additional 15 minutes per potato is needed.\u00a0 \tOnce cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.). \tSpread butter on the inside of each scooped out potato.\u00a0 \tAdd cheese, bacon, one egg per potato, salt, and pepper. Top with chives. \tBake for 25 minutes, until the egg white has cooked through. \tServe warm with chives!