It requires a lot of time, an hour for preparation then another hour for cooking. Note that you have to use pandan leaves in three different stages of cooking.
Do not include the 3 tablespoons of cold water if you are using fresh coconut.
This recipe makes 12 serves.
2 cups rice flour
150ml hot water
3 Tbsp cold water
1 tsp sugar
½ tsp salt
½ cup shredded coconut
½ cup palm sugar
Cut the pandan leaves into rectangles.
Mix the coconut, pandan leaves and palm sugar in a non-stick pan on medium heat.
Stir often to avoid burning the sugar.
After 5 minutes, add the cold water.
When most of the sugar has melted, remove from heat.
Take out the leaves and let it rest.
Roast the rice flour and new pandan leaves in a non-stick pan on medium heat for 2 minutes. Take it off the heat to cool and remove the leaves.
Dissolve salt and sugar in the hot water.
Carefully sprinkle the water into the flour with a tablespoon, a little at a time, using your hands to mix so there are no big lumps.
Put the mixture through a sieve to get a consistency of wet sand.
Fill half of a cupcake mould with the roasted flour, then 1 or 2 teaspoons of coconut filling, then cover with more roasted flour. Compact it well.
Carefully turn the mould on a piece of pandan leaf and muslin cloth and place it in a steamer.
Steam for about 8-10 minutes.
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