Steamed Pandan Kuih Basong
Ingredients
- 1 packet rice flour
- 1000 ml pandan juice (from blended and strained pandan leaves)
- 250g apong sugar (can add more)
- 2 liters thick coconut milk
- 1 cup white sugar
- 1 tablespoon kapor water
- 1 tablespoon pandan paste (optional)
Preparation
Dissolve apong sugar with 500 ml pandan juice and strain it.
Mix rice flour, pandan juice, and the sugar water until smooth and lump-free.
Pour in 2 liters of boiling thick coconut milk into the rice flour mixture, stirring until slightly thick.
Add white sugar, kapor water, and pandan paste, and mix well.
Heat water in the steamer.
Arrange basong molds in the steamer and fill them with the mixture.
Steam in the steamer for 15 minutes on medium-high heat, then open the lid and close it again.
Let it sit for 5 minutes, then open the steamer lid again and close it back, repeating this process until the total steaming time is 30 minutes, then remove the kuih from the steamer.
Cool it, then serve.
