| Ingredient | Method |
| 65g rice flour 35g tapioca starch 70g sugar 300ml water 2 pandan leaf 1/3 tsp alkaline water 0.5 tsp apito pandan coconut filling: 50g grated coconut+pinch of salt, steam for 5 minutes. | 1. Blead pandan leaf with water until it looks like juice and strain it. Squeeze the pulp to extract all the juice. Discard the pulp. 2. Mix all the ingredients together with the strained pandan juice. 3. Pour the batter into saucepan and cook until abit thick. Stir occasionally. 4. Prepare streamer and grease the chinese tea cups with cooking oil. 5. Pour the batter into the cups until 80% full and steam for 15 minutes. 6. Let cool completely. Use a plastic knife and scrape the sides to release it. 7. Serve with grated coconut filling. *makes 12 tea cups |
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