A: Coconut Topping
- 50 g freshly grated coconut, white top portion
- A pinch salt
- Note: Steamed grated coconut with salt for 10 minutes. Set aside.
B: Ingredient - Pandan Extract
- 8 pandan leaves
- 150 ml water
C: Ingredient
- 80 g sugar- for making syrup
- 250 ml water - for making syrup
- 1/3 teaspoon Kapur
- Sufficient corn oil for greasing chinese teacup.
D: Ingredient - Batter
- 40 g All purpose flour
- 20 g Rice flour
- 30 g Corn flour
- 30 g Tapioca Flour
Direction
- Blend pandan leaves get 150 ml pandan juice
- In a saucepan bring sugar and water to boil for syrup set aside.
- Combine all flours and kapur in a bowl. Gently add in pandan water
- mix till you get a smooth batter, follow by sugar syrup (Sieve for smooth batter)
- Grease teacups with oil.
- Prepare a boiling hot water steamer, place tea cups into steamer, preheat for estimate 1-2 minutes
- Stir constantly before pouring batter into cups, remove excess bubble floating on the surface
- Wipe the lid dry and steam for 15-20 minutes.
- Steaming complete server with coconut.
Important tips:
Open the lids after five minutes to remove the steam. Wipe the lid quickly closed back. Repeat a few times every 5 minutes. This will give a smoother surface.
This recipe makes 10 chinese teacups. You will be able to get if your using a smaller teacups .