Singapore - Toddy Huat Kueh

Toddy Huat Kueh

Ingredients

-       600g grated coconut

-       300g rice flour

-       20g green bean flour (lek tau hoon)

-       225ml fresh coconut juice

-       375g castor sugar

-       225ml toddy

-       A few drops pink colouring

Directions

-       Squeeze out thick coconut milk from the grated coconut without adding water.

-       Set the milk aside.

-       Combine rice and green bean flour in a mixing bowl.

-       Add fresh coconut juice gradually and mix into a smooth batter.

-       Set aside the batter to leaven for 30 minutes.

-       Add sugar and toddy to the rice flour batter.

-       Put aside, covered with a damp tea towel for 3½–4 hours to leaven again.

-       Add thick coconut milk to the leavened batter and set aside for another two hours.

-       Add colouring to the batter and stir well to mix.

-       Pour the batter into a tray. Steam over rapidly boiling water for 15–20 minutes.

-       Remove and leave aside to cool before cutting.