100 gm rice flour
1 heaped tbsp tapioca flour
285 gm coarse sugar
1/2 tsp potassium carbonate & sodium bi-carbonate solution
1/2 tsp pandan paste
28 fl oz/785ml water
455 gm coarsely grated coconut, mixed with a pinch of table salt
Mix the rice and tapioca flour in 3 fl oz/75 ml water. Stir well.
Boil sugar with 25 fl oz/710 ml water until sugar dissolves.
Pour the syrup gradually through a strainer into the flour mixture,
stirring all the time.
Add in potassium carbonate & sodium bi-carbonate solution(kan sui)
and the pandan paste , mix well, add green coloring to enhanse the
Place small chinese tea cups in a steamer over rapidly boiling water
to heat for 5 minutes.
Fill cups with flour mixture and steam for 10 minutes.
Remove cups and allow cakes to cool for about 20 minutes before
removing with a blunt knife.
Top the cake with the grated coconut.
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