Recipe Ingredient
- 250g rice flour, sifted
- 1/4 tsp pepper
- 1 tsp alkaline water (kan sui)
- 1/8 tsp borax (pangsar)
- 1 tbsp oil
- Combine:
- 3 1/2 cups water
- 1/2 tsp salt
Instructions
- Place rice flour in a mixing bowl. Add water and blend well. Mix in pepper, alkaline water, borax and oil. Stir well then pour mixture into a lightly greased 21cm square cake pan.
- Steam over boiling water (medium low heat) for at least an hour or until kuih is cooked through.
- Cool kuih thoroughly before cutting into small pieces or cubes. Fry with other condiments such as bean sprouts, preserved radish (choy poh) and chilli paste, dark soy sauce and egg.
