Ingredients Jump to Instructions ↓

  1. 150g rice flour

  2. 30g mung bean flour (lek tau tung hoon)

  3. 560 ml coconut milk(big can Mae Ploy brand) For the syrup

  4. 180g castor sugar

  5. 150ml water

  6. 1/4 tsp salt

  7. 1/2 tsp pandan paste A few drops red colouring

Instructions Jump to Ingredients ↑

  1. Combine sugar, water in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool. Put rice flour and green bean flour into a large mixing bowl. Pour in coconut milk gradually and leave aside to soak for 40–45 minutes. Add salt to the rice flour and mix well. Stir in syrup. Strain the batter to ensure it is free from lumps. Measure 16 fl ozs batter and add in the pink coloring . Measure another 16 fl ozs batter and add in the pandan paste which will be green. The remaining batter will be red. Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes. Pour half cup(4 fl ozs) of the green batter on the heated tray. Cover and steam over medium heat for 5–6 minutes or until set. Pour half cup of the pink batter over the green layer and steam covered for 5 minutes. Repeat the procedure, alternating green and pink batter until all the batter is used up. Lastly, the final layer which is red. After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process. Cool the kuih thoroughly before cutting into small diamond-shaped pieces. Serves


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