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 green coloring

  6. 18 fl oz/ 485ml water

  7. 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. Boil sugar with 15 fl oz/425 ml water until sugar dissolves. Pour the syrup gradually through a strainer into the flour mixture, stirring all the time. Add in potassium carbonate & sodium bi-carbonate solution(kan sui) and the pandan paste , mix well, add green coloring to enhanse the green. Place small chinese tea cups in a steamer over rapidly boiling water to heat for 5 minutes. Fill cups with flour mixture and steam for 10 minutes. Remove cups and allow cakes to cool for about 20 minutes before removing with a blunt knife. Top the cake with the grated coconut. Serves


Send feedback