Pandan Coconut Kueh (Traditional Recipe)

This delightful Pandan Coconut Kueh is a traditional Southeast Asian dessert that beautifully balances the fragrant notes of pandan leaves with sweet, creamy coconut. The soft and chewy texture, combined with the vibrant green color from the pandan, makes it visually appealing and a treat for the senses. It’s naturally gluten-free and dairy-free, ensuring that it can cater to various dietary needs while still delivering on flavor.

Ingredients:

• 200g rice flour
• 100g tapioca flour
• 200ml coconut milk
• 150ml water
• 100g sugar
• 1/2 teaspoon salt
• 3-4 pandan leaves (blended with water to extract juice)
• 1 tablespoon of grated coconut (optional for topping)

Instructions:

1. In a mixing bowl, combine rice flour, tapioca flour, sugar, and salt.
2. In another bowl, mix coconut milk, pandan juice, and water until well combined.
3. Gradually add the liquid mixture to the dry ingredients, stirring until smooth and lump-free.
4. Pour the mixture into a greased steaming tray or small cups, filling them about 3/4 full.
5. Steam over high heat for about 20-25 minutes, or until the kueh is set.
6. Allow to cool slightly, then remove from the tray or cups.
7. Optional: Top with grated coconut before serving for added texture and flavor.