• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 300g rice flour
  • 20g green bean flour (lek tau hoon)
  • 225ml fresh coconut juice
  • 225ml toddy (palm wine)
  • 500g grated coconut, squeezed to obtain thick coconut milk
  • A few drops pink colouring
  • A few drops yellow colouring
  • A few drops green colouring
  • 1 packet ENO fruit salt


  1. Combine rice flour and green bean flour together. Pour in fresh coconut juice slowly to form a batter.
  2. Add in sugar and toddy to mix. Set aside covered with a piece of clean muslin cloth in a mixing bowl for 6 hours, or preferably overnight.
  3. Just before steaming, stir in thick coconut milk and ENO fruit salt. Mix well then pour into a round aluminium tray.
  4. Add different colouring at random and allow the colours to swirl around to blend.
  5. Steam over high heat for 25-30 minutes. Allow to cool completely before cutting the Huat Kuih into diamond-shaped pieces.

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