Recipe Ingredient
- 350g rice flour
- 190g tapioca flour
- 10g green pea flour (lok tau fun)
- 100g steamed yam, mashed finely
- 460ml thick coconut milk
- 370ml water
- 1/2 tsp alkaline water
- A little purple colouring
- A little pink colouring
- Sugar syrup
- 365g sugar
- 185ml thin coconut milk
- 460ml water
- 2 screwpine (pandan) leaves, knotted
- 3/4 tsp salt
Instructions
- Combine rice flour, tapioca flour, green pea flour, thick coconut milk and water together.
- Add yam paste to mix and stir in alkaline water. Strain the batter to remove lumps. Mix sugar, water, salt, thin coconut milk and screwpine leaves in a saucepan. Bring to a simmering boil until sugar dissolves.
- Strain the syrup into the batter. Discard the screwpine leaves.
- Divide batter into 3 equal portions. To one portion add a little purple colouring. To the second portion add a little pink colouring and leave the last portion plain.
- Lightly grease a 20cm square cake pan and place it in a steamer. Steam for 4-5 minutes.
- Steam each individual layer of batter alternately for 4-5 minutes over rapidly boiling water. The remaining batter would be the final layer. When all the layers have been completed, steam for 15-20 minutes.
- Brush the layered kuih lightly with corn oil and leave to cool completely for 5-6 hours before slicing into bite-sized pieces.
