The 'squeeze' name comes from how it's made. It's a sticky rice flour pancake, stuffed with yellow soya. We steam it, press it flat, then cut it open and fold it back on itself so that the yellow bean stuffing is on the outside. Finally we coat it in sugar, coconut and toasted sesame seeds. Below you can see a photograph from before I folded up the edges and sealed the beans inside.
500 gms Green Soya Beans (Or yellow if you can get it)
100 gms Sticky Rice Flour
20 gms Rice Flour
1 Tablespoon Cassava Starch
2 Tablespoons Toasted Sesame Seeds
50 gms Sugar
50 gms Shredded Coconut
1 Teaspoon Salt
Water for boiling
1. Soak the green soya beans in water for 1 night and then remove the green skin. This is explained here.
2. Steam the beans for 45 minutes.
3. Mix the sticky rice flour, rice flour and cassava starch together. Add water, just a little to bind the flours together into a thick paste.
4. Boil a pan of water. Take a ball of the flour paste, flatten it in your hand to form a disc. Spoon the cooked yellow soya beans into the middle and fold up the edges, you can see this in the photograph just above. At this point you should have a ball of flour paste with yellow beans inside. Flatten it in your hands, so that its a flattened sausage shape.
5. Drop them into the boiling water, they will swell up after 3-5 minutes and then they are cooked. Remove and drop into a bowl of cool water.
6. Mix the sugar, salt, sesame seed and grated coconut together.
7. Cut the squeeze cake down it's edge and fold it inside out so that the yellow beans stick outwards.
8. Dip in the sugar mix so that it's coated all over.
9. Serve cold.