Recipe Ingredient
- Component (A)
- 180g rice flour
- 50g green pea flour (lek tau hoon)
- 30g tapioca flour
- 250ml water
- 1 tsp alkaline water (kan sui)
- Component (B)
- 1,250ml water
- 150g castor sugar
- 150g gula melaka (palm sugar)
- 2 pandan leaves, shredded and knotted
- Component (C) mix and steam for one to two minutes
- 1/2 a young coconut, grated (use only the white part)
- 1/4 tsp salt
Instructions
- Combine (B) in a saucepan and bring to a boil to dissolve the sugar. Strain the syrup and leave aside to cool for 10–15 minutes.
- Mix ingredients (A) in a mixing bowl. Add in cooled syrup and blend well to form a batter.
- Cook the batter over a gentle heat until just slightly thick. Do not overcook until batter is too thick.
- Spoon the cooked batter into small teacups till three-quarters full. Steam for about 10–12 minutes. Leave to cool completely.
- Remove the kuih with the help of a small palette knife. Top with grated coconut before serving.
