140gms tapioca flour
120gms plain flour
120gms sugar
250gms gula Melaka
1 tbsp alkaline water
800 ml water
4 pandan leaves
300gms white grated coconut
1/2 tsp salt
Method
Put 300 ml water together with the pandan leaves, sugar and Gula Melaka to boil until dissolves. Leave aside to cool. Strain the mixture.
Mix the flours together in a pot and add in the remaining 500ml water and the 1 tbsp alkaline water. Stir and mix well.
Pour in the sugar mixture and mix well. Pour mixture into a pot, stir with a whisk until half cook. Transfer mixture into a tray or teacups to steam. For teacups steam for 10 mins and for the tray steam 25- 30 mins. Steam the coconut and mix well with the salt. Cut the kueh into pieces and coat with coconut.
Mix the flours together in a pot and add in the remaining 500ml water and the 1 tbsp alkaline water. Stir and mix well.
Pour in the sugar mixture and mix well. Pour mixture into a pot, stir with a whisk until half cook. Transfer mixture into a tray or teacups to steam. For teacups steam for 10 mins and for the tray steam 25- 30 mins. Steam the coconut and mix well with the salt. Cut the kueh into pieces and coat with coconut.