Ingredients Jump to Instructions ↓

  1. 140 gm rice flour

  2. 1 heaped tbsp tapioca flour

  3. 285 gm coarse sugar

  4. 1/2 tsp potassium carbonate & sodium bi-carbonate solution

  5. 1/2 tsp pandan paste

  6. green coloring

  7. 18 fl oz/ 485ml water

  8. 455 gm coarsely grated coconut, mixed with a pinch of table salt

Instructions Jump to Ingredients ↑

  1. Mix the rice and tapioca flour in 3 fl oz/75 ml water. Stir well.

  2. Boil sugar with 15 fl oz/425 ml water until sugar dissolves.

  3. Pour the syrup gradually through a strainer into the flour mixture, stirring all the time.

  4. Add in potassium carbonate & sodium bi-carbonate solution(kan sui) and the pandan paste , mix well, add green coloring to enhanse the green.

  5. Place small chinese tea cups in a steamer over rapidly boiling water to heat for 5 minutes.

  6. Fill cups with flour mixture and steam for 10 minutes.

  7. Remove cups and allow cakes to cool for about 20 minutes before removing with a blunt knife.

  8. Top the cake with the grated coconut.

  9. Serves


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