• 70g rice flour
• 30g green bean flour
• 200ml water

• 120g sugar
• 100ml water
• 2 pandan leaves (knotted)
• 3tbsp pandan paster (or use juice from 5 pandan leaves)

• 50g sugar
• 70g palm sugar
• 100ml water
• ½ tsp alkaline or lyre water
• 150g freshly grated coconut (white part only)
• ¼ tsp salt (or to taste)

1. Mix rice flour and green bean flour with 200ml water.
2. Leave to soak for at least 1 to 2 hours.
3. In large mixing bowl, combine the flour mixture, cooled syrup and alkaline water.
4. Stir to a smooth consistency.
5. Strain mixture and add enough water to get about 480ml batter.
6. Prepare steamer to heat kosui moulds or use any small shallow cups or ramekins for 5 mins.
7. Stir the batter well before pouring into the heated cups.
8. Cover steamer and steam over high heat for 10 mins.
9. Allow kuih to cool down completely before removing from cup.
10. Serve with grate coconut that has been mixed with salt.

1. Boil the sugar, water and pandan leaves in a pot.
2. Stir to dissolve sugar.
3. Cool and add the pandan juice or paste.
4. Stir well.

Brown Sugar Syrup:

1. Boil the sugar, palm sugar and water in a pot.
2. Stir to dissolve sugar.
3. Cool before use.