Top dark layer:
20g rice flour
40g tapioca starch
40g plain flour
150g gula melaka
100g sugar
350ml water
1 pandan leaf
Bottom wwhite layer:
40g rice flour
10g tapioca starch
150ml thick coconut milk
1/2 tsp salt
100ml water
Method:
1. Bottom Layer: Sift rice flour, tapioca starch abd plain flour together. Boil both types of sugar and pandan leaf with 200ml water till dissolved. Remove pandan leaf and strain the syrup. Mix well flour mixture with the rest of (150ml) water-adding it into the syrup.
2. Stir over medium heat till mixture thickens. Bring water in steamer into a boil. Pour mixture into 6 inch greased pan, steamed over medium heat for 15 minutes till cooked.
3.Top Layer: SIft rice flour and tapioca starch-combine with thick coconut milk, salt and water. Filter and stir over low heat till slightly thickened.
4. When top layer is cooked, pour in bottom layer mixture. Steam over high ehat about 15 minutes. Leave to cool.
Tips:
If batter becomes lumpy when cooked, quickly break lumps with a whisk.
After the first layer is cooked, make sure surface is dry before laying second layer otherwise they will not stick.
