Rice Bengkah

  To ensure an even texture in the final product, make sure the batter is partially cooked before being steamed.

 

Makes a 15 cm x 20 cm x 8 cm tray

Ingredients
130 g green bean flour
250 ml + 450 ml water
450 g fine sugar
8 pandan leaves, knotted
200 g fine rice flour
1.5 L fresh, thick coconut milk
1/2 tsp salt

Method
1. In a bowl, dissolve green bean flour with 250 ml water and let it sit for 30 minutes.
2. In a saucepan, boil 450 ml water, sugar and pandan leaves together until sugar is dissolved. Discard pandan leaves and transfer pandan syrup to a large mixing bowl. Allow syrup to cool slightly.
3. Add green bean flour mixture, fine rice flour, coconut milk and salt into the bowl of syrup, then mix well to form batter.
4. Cook batter over low heat, stirring constantly until it starts to thicken. Pour the mixture into a tray and steam in a stovetop steamer for 20 minutes.
5. Remove from steamer and bake in an oven preheated to 180°C for 35 minutes until golden.
6. Remove from oven, allow to cool, then cut into bite-sized rectangle pieces.