Ingredients :
- 200g rice flour
- 1 Tbsp tapioca flour
- 1 Tbsp green bean flour (lok tau fun)
- 150ml water
- 100ml thick coconut milk
- 1/8 tsp rose pink colouring
Syrup :
- 150ml water
- 125g castor sugar
- ½ tsp salt
- 2 screwpine leaves, knotted
Red Bean Layer :
- 60g red beans, soaked for several hours
- 100g rice flour
- 1 Tbsp tapioca flour
- 100ml water
- 50ml thick coconut milk
Syrup :
- 100g castor sugar
- 100ml water
- 1 tsp salt
- 2 screwpine leaves, knotted
Directions :
- Combine rice flour, tapioca flour, green bean flour, water and thick coconut milk in a mixing bowl. Strain the batter to remove any lumps. Add colouring to mixture.
- Put sugar, salt, water and screwpine leaves in a saucepan. Bring to a boil and heat until sugar dissolves. Strain the syrup into the batter to mix. Add 2 tablespoons of cooked red beans to the batter. Cook the batter over low heat for 1 minute.
Red Bean Layer :
- Pressure-cook the red beans until soft. Drain the beans and set aside.
- Combine rice flour, tapioca flour, water and thick coconut milk in a mixing bowl.
- Put sugar, salt, water and screwpine leaves in a saucepan. Bring to a simmering boil and heat ingredients until sugar dissolves. Strain the syrup into the batter. Add remaining beans to mix. Cook the batter over a low heat for 1–2 minutes.
- Lightly grease a 22cm square cake tin. Warm the tin in the steamer for 1–2 minutes. Pour in two-thirds of the pink batter and steam over medium-high heat for 8–10 minutes. After the batter has set, add the red bean batter. Steam for 10-15 minutes. Add remaining pink batter and continue to steam for 30–40 minutes over medium-low heat until the kuih is firm. Remove and leave to cool completely before cutting into slices.
This entry was posted
on Wednesday, May 13, 2009
and is filed under
Recipes : Kuih Muih
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