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

Recipe Ingredient

  • 200g rice flour
  • 30g green bean flour
  • 210g castor sugar
  • 560ml coconut milk
  • 3-4 pandan leaves, shredded and knotted
  • Pinch of salt
  • 1/4 tsp red colouring


  1. Divide coconut milk into 2 portions. Mix one portion with rice flour and green bean flour and blend into a smooth batter.
  2. Boil the other portion with sugar and pandan leaves for a while. Stir to dissolve the sugar (do not bring to a rolling boil).
  3. Remove and leave aside to cool. Discard the pandan leaves and add this portion to the batter.
  4. Mix well to blend then divide into 2 portions again.
  5. Add red colouring to 1 portion and leave one portion uncoloured.
  6. You can divide the mixture into as many portions as you like, colouring each a different colour if you want a multi-coloured layer.
  7. Place a 25cm round cake pan in a steamer of rapidly boiling water. Pour a thin layer of white batter on it and steam for a while until it sets. Next, pour a thin layer of red batter and steam again.
  8. Repeat the process of pouring and steaming alternate colours, one at a time until the red and white batters are used up.
  9. For the final top layer add one to two drops of red colouring to get a deeper shade of pink. Cool kuih for at least 5–6 hours before cutting into diamond shaped pieces.

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