Wa Ko Kueh

[Dough]

• 2 tbsp rice flour

• 2 tsp yeast

• 1tbsp sugar

• 4tbsp lukewarm water

[Batter]

• 300g rice flour

• 1tbsp mung bean flour

• 250g sugar

• 150ml coconut milk

• 1 cup water

• Some food colouring

[Steps]

1. Dough: sift rice flour and combine well with the rest of the ingredients. Set aside to proof till double size (about 30mins).

2. Batter: Sift flour and mung bean flour together. After combining sugar, coconut milk and water, add in the sifted flour as well as the Dough. Mix well.

3. Add a few drops of colouring into the batter and mix well. Line aluminium cups with paper cups and pour in the batter till 80% full.

4. Set aside for 2-3 hours then steam over high heat for 30mins.

TIP: to check whether the dough has risen well, determine if its size is twice the original and if there are little air holes inside the dough. Make sure the batter proofs up to the rim of the cup before sending it to steam. The resulting rice cake will then be able to rise properly.

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