Recipe Ingredient
- Green Layer (A):
- 200g rice flour
- 150g tapioca flour
- 500ml thick coconut milk
- ¼ tsp salt
- 1 Tbsp pandan juice
- Syrup:
- 200g castor sugar
- 200ml water
- 2 screwpine leaves, knotted
- Sago Layer (B):
- 150g rice flour
- 80g tapioca flour
- 200ml water
- 250ml thick coconut milk
- 1/8 tsp lemon yellow colouring
- 30g sago, soaked
- Syrup:
- 175g castor sugar
- 150ml water
- 2 screwpine leaves, knotted
Instructions
- Combine rice flour and tapioca flour in a mixing bowl.
- Add coconut milk and salt.
- Mix, then leave aside for 10 minutes.
- Strain the batter to remove any lumps.
- Put sugar, water and screwpine leaves in a saucepan.
- Bring to a simmering boil - ensure all the sugar dissolves.
- Strain the syrup and set aside to cool for 5-10 minutes.
- Mix syrup and rice flour batter together.
- Add pandan juice to mix.
- Soak sago for 10-15 minutes until plumped.
- Drain and cook in a saucepan with 1 cup water for 1-2 minutes.
- When sago turns transparent, drain and rinse under running water.
- Drain and put aside.
- Combine rice flour and tapioca flour.
- Add water and thick coconut milk, and mix well.
- In a saucepan, bring sugar, water and screwpine leaves to a simmering boil for 2-3 minutes and heat until sugar dissolves completely.
- Strain and leave to cool slightly.
- Add syrup into the batter to mix.
- Stir in sago and mix in colouring.
- Heat a 22cm square cake pan in a steamer for 5-6 minutes.
- Pour in one ladleful of green coloured batter into the prepared pan.
- Steam for 4-5 minutes.
- Add another ladleful of sago or yellow batter over the green layer.
- Steam for 4-5 minutes.
- Alternate the layers until you come to the final green coloured layer.
- Steam for 30-40 minutes over a medium-low heat until the top layer is set.
- Remove and leave to cool completely before cutting into slices.
Green Layer (A):
Sago Layer (B):