Recipe Ingredient
- 160g rice flour
- 100g green pea flour
- 8g tapioca flour
- 210g castor sugar
- 1/4 tsp salt
- 1.3 litres coconut milk (from 2 grated coconuts)
- 2 screwpine leaves, knotted
Instructions
- Lightly grease a 21cm square cake pan.
- Combine rice flour, green pea flour and tapioca flour with coconut milk. Blend well with a wooden spoon then strain mixture through a fine sieve into a deep saucepan.
- Add in sugar, salt and screwpine leaves. Cook over a very low heat until mixture turns thick and sticky. Keep stirring for about 4-5 minutes right to the bottom to prevent the batter from sticking to the saucepan and getting burnt. Remove the screwpine leaves.
- Pour the cooked batter into the prepared cake pan and spread with a spatula to level the surface. Bake in preheated oven at 170°C for 30-35 minutes until dark brown and aromatic.
- Leave to cool completely before cutting into bite-sized pieces.
