Recipe Ingredient
- Sift:
- 200g rice flour
- 225g tapioca flour
- 55g hoen kwe flour
- (A):
- 1½ grated coconut, add 1.1 litre water and squeeze to obtain 1.3 litre coconut milk
- 275g castor sugar
- 50g gula Melaka
- 1 tsp salt
- 15g cocoa powder
- A few drops green food colouring
Instructions
- Bring coconut milk, sugar, gula melaka and salt to a simmering boil to dissolve the sugars. Remove and leave aside to cool.
- Add sifted flours into the cooled sugar mixture and mix into a smooth batter. Divide the batter into three equal portions. To one portion, add in cocoa powder. To the second portion, add in green colouring and leave the last portion plain.
- Put a ladle of green-coloured batter into a lightly greased 22cm square tray. Steam over simmering hot water for four minutes. Add one ladle of chocolate-coloured batter and steam for another four minutes. Top with plain-layered batter and steam for four minutes. Repeat the layers until all the batter is used up. Steam the last layer for approximately 8-10 minutes.
- Remove steamer cover and steam for an extra 10 minutes or until the top layer is firm to the touch. Take out the kuih and leave it to cool completely before cutting into serving pieces.
