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.

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