- Mix rice flour and green bean flour with coconut water and blend well to form a smooth batter. Put aside to leaven for 30 minutes.
- Add sugar, toddy and colouring. Allow to leaven for eight hours. Cover with a piece of damp cloth. If the weather is fine and hot, close the container and put it in the sun for about four hours.
- Add santan and mix well. Prepare small patty cups by steaming them empty for five minutes. Pour batter into cups three-quarters full and steam for 20-25 minutes in high heat over rapid boiling water.
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