Tai Bak by Bee Ong

Ingredients for Syrup  250 gm cups sugar 300 ml water 3 pandan leaves Method Boil all ingredients over medium heat until sugar dissolves.  Discard pandan leaves and strain the syrup. Ingredients for Tai Bak 250 gm rice flour 5 tbsp tapioca flour, mix and sifted Water

Method - Combine Rice Flour and Tapioca flour.   - Take about 3 tablespoon of the combined flour mixture with about 100 ml of water in a small saucepan and constantly stir over low heat till it thickens. - Put this cooked mixture into the flour mixture. - Add water little by little to the combine cooked and flour mixture and bind them together. - Mix till it becomes a firm dough. - You can have a small portion of coloured tai bak to your dough as you wish.  ( I have just been advise blue colour is used by peranakans for worship purposes, so red or any other colour would be good) -  Fill half a pot with water. Bring to a boil and add pandan leaves.  - Place tai bak/cendol mould over the wok.  - Scoop dough and press through firmly.  - Stir lightly to separate the Tai Bak.  - When cooked, Tai Bak will float to the surface.  - Drain and strain in a basin of cold water.  - Continue to rinse to cool the tai bak - Serve with 1 tbsp syrup, 1/2 cup water and ice cubes. Note :  For those without the mould, you can use a plastic bag. Cut a small hole at the tip and fill it with mixture and squeeze into the boiling water. (Imagine milking the cow....moooomooooo) Because I used plastic bag to pipe dough, result is a bit longer. The proper size should be about one inch long only. Another alternative kit would be cookie pump, use the multiple hole design.