Seems everybody likes this recipe. Must try n keep! 😁
Recipe adapted from Bernice’s kitchen
Rice Flour 125 gm
Tapioca flour 25 gm (i use 15g green bean flour + 10g tapioca flour)
Caster sugar 110 gm (i use 100g, just nice)
Pandan Juice 500 gm (i use 450ml, perfect!!)
Alkaline water 1/2 tsp
Abt 150g young shredded coconut, add 1/2 tsp salt, steam 5 min
Prepare the steaming cup by greasing it.
Mix all ingredients in a big bowl, strained it and cook to thicken by using double boiled.
Preheat steaming wok , put in steaming small tea cups (abt 15 cups) and steamed for 3 mins
Then add in the batter, steamed at high heat for 25 mins.
Let cool completely before unmoulding