KUIH CINA (seenakku)

INGREDIENTS

Rice flour white 250 grams

Jaggery 500 grams

Coconut water ½ tea cup

Water ½ tea cup

Mixed spices 01 teaspoon – nutmeg, cinnamon and cardamom

Salt pinch

Scraped coconut 20 teaspoons

METHOD

Sieve the rice flour THRICE in to a bowl and add the coconut water knead well. Keep this aside covered for six (06) hours. Break up the jaggery and boil this in the half tea cup of water. When this turns into thick syrup, remove from stove and allow complete cooling. Later add the syrup to the flour along with the spices and knead well. The consistency would be semi thick. Apply some oil on small individual aluminium cups or small glass bowls and pour the mixture, not more than ¾ full. Steam till done which should take about twenty five (25) to thirty (30) minutes. Remove from cups or bowls and serve topped with scraped coconut mixed with the pinch of salt.