in nyonya cooking, you mainly use non-gluten flours [rice/tapioca/sago/mung bean] to make kuih, sort-of desserts that are steamed instead of baked. so if you don't mind chewy-textured foods, you could try making some kuih and btw, "pan" means bread in japanese, so "melon pan" is melon bread. melon bread isn't really melon flavored [though it can be], but it's basically a soft bread with a crisp cookie-ish outside [it's similar to a "pineapple bun" in chinese cuisine] here's a link to a melon pan recipe,http://community.livejournal.com/food_porn/1495703.html, though i haven't tried it, so i don't know if it's any good hope this helps! ;) WOW - that is VERY unusual. Sounds like a bit of a project, but I'd love to carve out some time to try it. Thanks, Angelica- PJH

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