250ml coconut milk
200g gula Melaka, broken into small pieces
300g self-raising flour / White Wing Gluten Free Self Raising Flour
Prepare steamer on high heat
Sift the flour into a mixing bowl
Boil the gula Melaka with water till melted, immediately remove from heat then add coconut milk and mix well.
Strain to remove impurities. Leave to cool.
Pour the syrup into the flour using a hand whisk to mix well till smooth
Line muffin cups inside the metal Chwee Kueh mould
Fill the prepared tins with the mixture to the BRIM and steam immediately for 35 mins over high heat. Ensure the steamer is air-tight.
Leave the cakes to cool before serving.