Ingredients;
1 cup rice flour mix with 1 level tbsp tapioca flour
1/2 to 3/4 cup sugar
1 cup coconut water or 1 cup water
1 cup warm water
some drops of colouring -red, green, yellow
rose essence
serve with:
200g white grated cococut
salt to taste
Method:
1) Boil coconut water or water and add sugar. When sugar dissolves add rose essence. Cool the syrup.
2) Mix flour with cold syrup and then add warm water. Mix well.
3) Divide the mixture into two or three portions then add the colourings and stir.
4) Heat some Chinese porcelain tea cups for a few seconds in a steamer.Pour in the mixture into the heated cups and steam for 15 minutes.
5) Remove and leave to cool. Remove from porcelain tea cups using a knife.
6) Mix the grated coconut with a pinch of salt and steam for a about 10 minutes. Sprinkle some grated coconut on top of the kueh.
Notes ; If using coconut water, the kueh should be not be kept more than 24hrs.
If using water this kueh can be kept overnight.