50g green bean flour (lek tau hoon or lok tau fun)
1/4 tsp borax (pangsar)
3 tsp alkaline water (kan sui)
Tinge of yellow colouring
For palm sugar syrup:
150g palm sugar (gula Melaka)
50g castor sugar
2 pandan leaves - knot
200ml thin coconut milk
50ml thick coconut milk
Mix rice flour, green bean flour and water in a mixing bowl. Add borax and alkaline water and blend well to form a batter. Rest the batter for 10 to 15 minutes before straining.
Bring coloured water to a boil in a heavy-based saucepan. Remove saucepan from heat. Stir in batter and mix briskly with a wooden spoon until mixture turns thick and gooey.
Pour batter into a lightly greased 19cm square tin. Steam over rapid boiling water for 20 minutes, then turn the heat to medium-low and steam for another 20 to 25 minutes.
Remove kuih from the steamer. Leave aside to cool completely in the tin. Turn out kuih and cut into chunky pieces. Chill well before serving with palm sugar syrup.
To make palm sugar syrup: Place sugar, palm sugar, pandan leaves and water in a small saucepan. Add thin coconut milk and bring to a low boil. Simmer sauce until sugars dissolve completely. Strain, then add thick coconut milk. Continue to simmer until sauce turns syrupy and thick. Cool.