Recipe Ingredient
- 225ml thick coconut milk (squeezed from 1 grated coconut)
- 150g castor sugar
- 1/2 tsp salt
- 2 screwpine leaves, knotted
- 1.25l water
- 170g rice flour
- 90g tapioca flour
- 20g green bean flour (lok tau fun)
- Green food colouring
Instructions
- Bring water to a boil with sugar, salt and screwpine leaves added. Stir until sugar dissolves. Discard screwpine leaves and set aside to cool.
- Put rice flour, tapioca flour and green bean flour into a large mixing bowl and gradually pour in the coconut milk and sugar syrup. Mix well then strain the mixture until free of flour lumps.
- Divide mixture into two equal portions. Leave one portion white and add green food colouring to the other.
- Place a 21cm round cake pan in a steamer of rapidly boiling water to heat up the tray. Pour half cup of white mixture into the heated tray. Cover and steam over medium heat for about 5 minutes. Repeat procedure alternating white and green batter until batter is all used up. For the last layer add a tiny drop of green colouring to turn the batter a deeper shade of green. Steam for 15 minutes.
- Cool the kuih for 5-6 hours before cutting.
