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

  • 200g rice flour
  • 1 Tbsp tapioca flour
  • 1 Tbsp green bean flour (lok tau fun)
  • 150ml water
  • 100ml thick coconut milk
  • 1/8 tsp rose pink colouring
  • Syrup
  • 150ml water
  • 125g castor sugar
  • ½ tsp salt
  • 2 screwpine leaves, knotted
  • Red Bean Layer
  • 60g red beans, soaked for several hours
  • 100g rice flour
  • 1 Tbsp tapioca flour
  • 100ml water
  • 50ml thick coconut milk
  • Syrup
  • 100g castor sugar
  • 100ml water
  • 1 tsp salt
  • 2 screwpine leaves, knotted

Instructions

  1. Combine rice flour, tapioca flour, green bean flour, water and thick coconut milk in a mixing bowl. Strain the batter to remove any lumps. Add colouring to mixture.
  2. Put sugar, salt, water and screwpine leaves in a saucepan. Bring to a boil and heat until sugar dissolves. Strain the syrup into the batter to mix. Add 2 tablespoons of cooked red beans to the batter. Cook the batter over low heat for 1 minute.
  3. Red Bean Layer: Pressure-cook the red beans until soft. Drain the beans and set aside.
  4. Combine rice flour, tapioca flour, water and thick coconut milk in a mixing bowl.
  5. Put sugar, salt, water and screwpine leaves in a saucepan. Bring to a simmering boil and heat ingredients until sugar dissolves. Strain the syrup into the batter. Add remaining beans to mix. Cook the batter over a low heat for 1-2 minutes.
  6. Lightly grease a 22cm square cake tin. Warm the tin in the steamer for 1-2 minutes. Pour in two-thirds of the pink batter and steam over medium-high heat for 8-10 minutes. After the batter has set, add the red bean batter.
  7. Steam for 10-15 minutes. Add remaining pink batter and continue to steam for 30-40 minutes over medium-low heat until the kuih is firm. Remove and leave to cool completely before cutting into slices.

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