250 g flour
¼ cup corn flour
¼ tsp salt
¼ tsp kapur paste
300 ml santan (coconut milk)
200 g gula melaka or 1 block gula kabung (palm sugar)
100 g brown sugar (I used plain white sugar)
450 ml water
2 screwpine leaves (knotted)
Grated coconut (white part only)
Pinch of salt
Sift flour, corn flour and salt into a deep bowl. Set aside.
Boil palm sugar, sugar, screwpine leaves and water until all sugar dissolves and syrup becomes thick. Strain and discard the leaves. Leave to cool.
Make a well in the centre of the flour and pour in cooled syrup. Mix well until mixture is free from lumps. Strain.
Mix well kapur with 1 tbsp of santan in a cup. This is to make sure there are no lumps of kapur in the kuih. Mix in back to the rest of santan.
Pour santan into flour and syrup mixture and mix well.
Pour into small Chinese tea cups or baking pans. Steam for 15 to 20 minutes or 10 minutes for the tea cups. Wipe water from the cover in between steaming time to make sure water doesn’t drip onto the kuih. When set, take out the kuih from the steamer and leave to cool before cutting.
Serve with grated white coconut.