Ingredients
100 gm rice flour
50 gm tapioca flour
450 ml warm water
80 gm gula melaka
20 gm black sugar or white sugar
6 pcs pandan leaves, washed & cut into inches
1 tbsp alkaline or lye water
Method
- Cooked 450 ml water, sugar, gula melaka and pandan leaves. Please ensure that there is 450 ml water after cooking.
- Sift rice flour & tapioca flour.
- Add into warm water & stir well.
- Sieve.
- Mix with alkali water.
- Using a metal tin, heat up in steamer.
- Once the tin is heated, pour batter & stir well before covering with a lid.
- Steam until batter turns transparent for about 10 to 12 mins.
- Test with toothpick for doneness. The tooth pick should come out clean.
- Set aside to cool completely.
- Mix desiccated coconut with some salt and steamed for 8 mins.
- Coat kueh with desiccated coconut.