Name of dessert: Kuih Koh Swee

Ingredients:

(A)				(B)				(C)
150g rice flour			150g gula melaka		1/2 young coconut
50g green bean flour		100g sugar			(shredded)
1/4 tsp salt			336ml water			1/2 tsp salt
280ml santan (1/2 coconut)	2 pandan leaves 
1/4 tsp alkaline water		(boil until dissolved)

Methods:

1) Mix (A) evenly and pour in (B), stir well to form batter.

2) Pour batter in cups and arrange in wok in steam for 15 minutes.

3) Remove and leave to cool. Coat with shredded young coconut when serve.

Tip: Steam the cups making them as hot as the wok. Otherwise, the swee will become too soft.

Recipe courtesy of Ms Patsie Cheong