Ingredients
- 130g gula melaka
- 100ml water
- 2 pandan leaves - knotted
- 75g rice flour
- 35g tapioca flour
- 1 tsp alkali water (Kan Sui)
- 50g grated coconut
- 3 pandan leaves
- A pinch of salt
- Melt gula Melaka with the water and pandan leaves and to it add enough water to make a total of 500ml liquid. Cool
- Mix the flours together with the strained syrup till smooth and strain this mixture as well to remove any lumps
- Steam the slightly oiled teacups
- Pour batter into a saucepan and over very low fire stir until it coats the back of a wooden spoon.
- Pour batter into tea cups or moulds until three-quarters full. Steam for about 15 min over very low heat until it changes to a darker colour. Remove and cool.
- Place grated coconut n cut pandan leaves in a plate n steam for 10 mins
- Remove the kuih from the cups when fully cool n serve with the grated coconut
