First thing you need to know is the cup that is used for measuring. It is not the standard cup but rather a standard coffee mug (like below). I did attempt to convert the recipe to the standard measurements. Unfortunately, I have lost that piece of paper where I noted down the conversion. So, until I get those measurements down again, just find a mug like below. And to tell you the truth, it really is easier just to measure with this mug when doing this recipe.
Ingredients(Remember, the size of the 'cup' here is referring to the mug above. Please restrain from laughing :) )
1 cup plain flour
1 cup tapioca flour
1/4 tsp salt
1/2 tsp Air Kapur (betel lime water)
3 cups pandan water (screwpine)
1 1/2 cups sugar (Mixture of white and brown sugar. Ratio of white:brown sugar depends on your preference. As for me, I just use 3-4 tbsp. of brown sugar)
1/2 cup water
100g grated young coconut (Here at my wet market, I just buy 1 packet which is RM1)
Pinch of salt
METHOD1. Combine 1 cup of plain flour, tapioca flour and salt. Do not need to sift.
2. Add 3 cups of pandan (screwpine) water. Add little by little to initially make a paste. This way it is easier to smooth out the lumps. Once everything looks smooth (no lumps), add in the rest of the water.
How to make pandan water
What you do is take a few fresh leaves of pandan, cut into small pieces and put them in the blender. Add a little water and blend it. Strain to get just the juice. Give the pulp a squeeze to get more juice out. Then just add water to make 3 cups.
3. In a separate bowl, dissolve the sugar in 1/2 cup of hot water. Then add it into the flour and pandan mixture.
4. Last of all, add in about 1/2 - 1 tsp of 'air kapur'. You can get this ingredient at the Indian stores. I was told that you could substitute with alkaline water (Cantonese people call it "kan sui"). However, I have not tried it with any substitute. They say this ingredient helps to harden the 'kuih', so it is not soft and mushy.
5. Sift everything into a tray for steaming. The 'batter' is actually quite watery. I usually have lumps of 'kapur' in my sift. So I just smoothen it out on my sift.
6. Steam for 30 minutes. The more brown sugar you use, the more brown color your 'kuih' will be. After you steam, there will be some water on top of your layer of 'kuih'. Just pour it away.
7. Let cool completely. After cooling down, I like to put mine in the fridge for like 5 minutes. This is just to make the 'kuih' harden a little bit more.
8. Cut into squares and roll them in your grated coconut. Don't forget to add a little salt to your coconut first.
So far, I've only had praises for this recipe. Give it a try and tell me if it worked for you too.