Recipe Ingredient
- (A):
- 100g cooked red beans
- (B):
- 300g rice flour
- 30g green pea flour (lek tau hoon)
- 80g corn flour
- 250g castor sugar
- 1/2 tsp salt
- 1/2 tsp alkaline water
- 1 grated coconut, add 1 litre water and squeeze out for general santan
- (C):
- 50ml pandan juice
Instructions
- Combine ingredients (B) together, mix well and set aside for 15 minutes. Stir and divide into two equal portions. Mix in red beans in one of the portions.
- Divide this red bean portion into two. Divide the other half portion into two; leave one half plain, and add pandan juice to the other half.
- Grease a square baking tray lightly with oil. Set tray over steamer to heat up the tray.
- Pour in all the plain mixture and steam for four minutes. Next pour in one half portion of red bean mixture and steam for nine minutes.
- Pour in pandan mixture portion and steam for 11 minutes. Lastly, pour remaining red bean mixture and steam for five to six minutes. Remove tray and set aside to cool. Turn out kuih with the plain white layer as the top (if preferred) and cut into slices to serve.
