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Ingredients:

 

Thai Rice Flour - 16 oz
 
 


Thai Tapioca Starch/Flour - 14 oz
 

 
 


 
 
 
Domino Light Brown Sugar 16oz
 
 








 

 
pandan leaves
 
 
 
 
Morton Iodized Table Salt - 4lb. box









 

 
150 g rice flour

30 g tapioca flour

150 g gula melaka

50 g brown sugar

500 ml water

1 tbsp alkaline water

3 pandan leaves

1/2 grated coconut (skinned)

a pinch of salt

Method:

1. Mix rice flour and tapioca flour with 300 ml water. Add in the alkaline water, stir well and strain mixture.

2. Boil sugar, gula melaka and pandan leaves with 200 ml water. When sugar has dissolved, remove pandan leaves and strain syrup.

3. Pour the boiling syrup into the flour mixture and stir thoroughly with a wooden spoon until mixture is smooth.

4. Heat small porcelain cups  in a steamer.

5. Pour the mixture into the heated cups and steam over a strong flame for 10 minutes.

6. Cool  the kueh before removing them carefully from the cups.

7. Steam coconut with a pinch of salt. Roll kueh in the steamed grated coconut

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