This is steamed rice cakes with grated coconut topping. For better and more interesting presentation, gula melaka or coloring can be added to the batter mixture.
140 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
18 fl oz/485ml 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 15 fl oz/425 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 green.
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.