Recipe Ingredient
- 450g pumpkin
- 200g castor sugar
- 200g tapioca flour
- 50g green pea flour (lok tau fun)
- 1/2 tsp salt
- 150ml thick coconut milk
- 350ml water
- 150g white grated coconut, from a young coconut mixed with 1/2 tsp salt.
Instructions
- Peel or skin the pumpkin and cut into cubes. Steam the pumpkin until soft then blend or mash into a fine paste.
- Mix pumpkin paste with sugar. Stir until sugar dissolves. Add tapioca flour, green pea flour, salt, coconut milk and water. Mix into a smooth batter.
- Steam small Chinese teacups for 5 minutes until hot. Stir the batter thoroughly then fill the teacups.
- Steam over medium heat for 20 minutes. Cool the kuih then remove from the cups. Roll in grated coconut mixed with salt.
