| Ingredient | Method |
125g rice flour - sifted 85g castor sugar 125ml homemade toddy [coconut wine] 100ml fresh coconut water / water 50ml thick coconut milk Two drop of red food colouring 1 tsp double action baking powder | 1. Place dry ingredients in a bowl. Stir in coconut water and toddy. 2. Stir until sugar has dissolved. Add in thick coconut milk and colouring. 3. Cover with wet tower and leave to rest for at least 8 hours [if under the sun, about 5 hours] until the batter is bubbles and frothy. 4. Steam moulds in a steamer for 5-10 minutes. 5. Add baking powder, stir the batter to mix well, then pour batter into moulds until 3/4 full. 6. Wipe steamer's cover and steam for 15-20 minutes. (make sure there is no water vapour condensation so that the kuih will 'smile' beautifully.) 7. Remove to cool completely before dislodging kuih from mould. *makes 17-18 mini ceramic cups |
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