Recipe Ingredient
- 300g rice flour
- 50g green bean flour (lek tau hoon or lok tau fun)
- 400ml water
- 1/4 tsp borax (pangsar)
- 3 tsp alkaline water (kan sui)
- Mix together:
- 800ml water
- Tinge of yellow colouring
- For palm sugar syrup:
- 150g palm sugar (gula Melaka)
- 50g castor sugar
- 50ml water
- 2 pandan leaves - knot
- 200ml thin coconut milk
- 50ml thick coconut milk
Instructions
- Mix rice flour, green bean flour and water in a mixing bowl. Add borax and alkaline water and blend well to form a batter. Rest the batter for 10 to 15 minutes before straining.
- Bring coloured water to a boil in a heavy-based saucepan. Remove saucepan from heat. Stir in batter and mix briskly with a wooden spoon until mixture turns thick and gooey.
- Pour batter into a lightly greased 19cm square tin. Steam over rapid boiling water for 20 minutes, then turn the heat to medium-low and steam for another 20 to 25 minutes.
- Remove kuih from the steamer. Leave aside to cool completely in the tin. Turn out kuih and cut into chunky pieces. Chill well before serving with palm sugar syrup.
- To make palm sugar syrup: Place sugar, palm sugar, pandan leaves and water in a small saucepan. Add thin coconut milk and bring to a low boil. Simmer sauce until sugars dissolve completely. Strain, then add thick coconut milk. Continue to simmer until sauce turns syrupy and thick. Cool.
