RED BEAN RICE PUDDING (HK STYLE) 碗仔糕

A nice & yummy kueh made by my mum & me! Today we made 2 types of kuehs, Red Bean Kueh & Pandan Kueh with alkaline water serve with steam dessicated coconut. Keep trying & packing... forgotten to snap a pix for the Pandan Kueh! This recipe is from a book - PASAR MALAM DELIGHT.

A :

• 100g red bean
• 2 pieces pandan leaves, knotted
• 500ml water
  

B :

• 160g sugar
• 600ml water ( use the water from the cooked red bean)
• 200g rice flour
• 100g wheat strach / tang min fen
• 400g thick coconut milk

1. Cook red bean, pandan leaves & water until soft. Drain well.
2. Bring sugar & water to boil until sugar has dissolved. Remove from heat.
3. Add cooked red bean & the ramaining ingredients into the syrup & mix well.
4. Pour batter into small bowls & steam at high heat for 15 mins or until cooked. Remove & leave to cool before removing from the bowls.