Prepare the steamer by boiling water at the lower part of the steamer.
Blend 130 ml of water with the pandanus leaves over high speed until well blended.
Sieve the mixture out and extract as much juice out of the pulp as possible. Mix in the alkaline water, sugar and salt.
Add in all types of flour and starches and stir well.
Followed by adding in 250 ml of boiled water and keep stirring until the mixture is lightly thickened
Prepare a steamer. Steam the empty tea cups for five minutes. Pour the mixture into the moulds and steam for another 10 minutes.
Set aside in room temperature for at least one hour until it is cool before taking them out from the tea cups.
Sprinkle the top of each kuih with freshly grated coconut before serving.
