• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

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


  1. 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.
  2. Mix ingredients (A) in a mixing bowl. Add in cooled syrup and blend well to form a batter.
  3. Cook the batter over a gentle heat until just slightly thick. Do not overcook until batter is too thick.
  4. Spoon the cooked batter into small teacups till three-quarters full. Steam for about 10–12 minutes. Leave to cool completely.
  5. Remove the kuih with the help of a small palette knife. Top with grated coconut before serving.

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