Chiffon Crumpet Recipe (Huat kuih)
Chinese Wedding Specialty

Ingredients

455 g/1 lb
30 g/1 oz
340 ml/12 fl oz
570 g/20 oz
340 ml/12 fl oz

905 g/2 lb

rice flour
green bean flour
fresh coconut juice
sugar
toddy (arak)
pink coloring
grated coconut

Method

1. Mix 2 type of flour together and make a hollow in centre. Pour in fresh coconut juice, a little at a time, and blend with flour to form a smooth batter. Allow to leaven for 1/2 hour.

2. add sugar, toddy and pink coloring. Allow to leaven for 4 hours.

3. Prepare grated coconut to obtain thick coconut milk. Add batter and allow to leaven for a further 2 hours.

4. Pour into aluminum cake tray and steam for 15 minutes. Allow to cool before cutting into diamond-shaped pieces.