(A):

• 55g rice flour

• 80g sweet potato flour

• 1 tsp salt

• 1/8 tsp pepper

• 1/2 tsp chicken stock granules

• 250ml water

• 1/8 tsp alkaline water

(B):

• 160ml water

• Enough small cups or bowls

SAVOURY TOPPING:

• 1 tbsp chopped garlic

• 2 tbsp dried prawns, chopped

• 3 tbsp preserved salted radish (choy poh), finely chopped

• 4 tbsp oil

SEASONING:

• 1 tbsp fish sauce

• dash of pepper

• 1 tbsp oyster sauce

• 1 tsp sugar

• A few drops sesame oil

SWEET TOPPING:

• 75g palm sugar (gula melaka)

• 25g brown sugar

• 80ml water

• 1 pandan leaf, knotted