These kuih are so beautiful...because they are green. I noticed that I love making "green" food (Probably because green is my favourite colour!). I have to admit that even though the fresh pandan leaves do lack the fragrance, but they do produce rather nice colour for these kuih. The green looks natural unlike those artificial food dyes. 

This is a slightly different recipe from the pandan flavour kuih I made yesterday. These are proper "Nyonya Kuih" I think! (With some twists) The Recipe is adapted from Andrew Kow's recipe book, "Nyoya Kuih Passions" - "Colourful cake".

Ingredients: (make 8 cup-size kuih)

1. 70g rice flour
2. 150g tapioca flour
3. 160 unrefined cane sugar
4. 500ml coconut milk (Blend with a bunch of fresh pandan leaves)
5. 1/2 tsp salt
6. 1/2 tsp vanilla essence

First, cut the fresh pandan leaves into smaller pieces. In a blender, put the pandan leaves and add all of the coconut milk from the tin. Blend both ingredients until the leaves are finely liquidised. The mixture should be a lovely green creamy consistency. 

Strain the mixture through a sift and discard the blended pandan leaves. Measure 500ml of the pandan coconut cream. Put the cream in a pan and cook under low heat until warm. Remove it from the heat.