Ingredients : Part A
180g rice flour
50g green pea flour (lek tau hoon)
30g tapioca flour
250ml water
1 tsp alkaline water (kan sui)
180g rice flour
50g green pea flour (lek tau hoon)
30g tapioca flour
250ml water
1 tsp alkaline water (kan sui)
Ingredients : Part B
1,250ml water
150g castor sugar
150g gula melaka (palm sugar)
2 pandan leaves, shredded and knotted(C) (mix and steam for one to two minutes):
1/2 a young coconut, grated (use only the white part)
1/4 tsp salt
1,250ml water
150g castor sugar
150g gula melaka (palm sugar)
2 pandan leaves, shredded and knotted(C) (mix and steam for one to two minutes):
1/2 a young coconut, grated (use only the white part)
1/4 tsp salt
How to cook :
Combine part 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.
Mix ingredients part A in a mixing bowl.
Add in cooled syrup and blend well to form a batter.
Cook the batter over a gentle heat until just slightly thick.
Do not overcook until batter is too thick.
Spoon the cooked batter into small teacups till three-quarters full.
Steam for about 10–12 minutes. Leave to cool completely.
Remove the kuih with the help of a small palette knife.
Note :
Top with grated coconut before serving.
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