• 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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