Kuih Muih

Method

Blend the pandan leaves with water to extract the juice, then strain and set aside. In a saucepan, combine rice flour, tapioca flour, coconut milk, sugar, salt and 150ml pandan juice, stirring until smooth to avoid lumps. Cook over medium heat, stirring constantly for 8-10 minutes until the mixture thickens and becomes translucent and glossy. Pour the warm mixture onto a greased 20cm square baking tin and smooth the surface, then allow to cool completely for at least 2 hours. Once set, cut into small bite-sized cubes or diamonds. For the filling, toast the desiccated coconut in a dry pan, then combine with grated palm sugar and coconut oil to create a crumbly filling. Serve the kuih muih chilled, optionally topped with extra toasted coconut or palm sugar filling between two pieces.