Back to 8 servings 300 ml thick coconut milk 300 ml water 200 g sugar 4 pandan leaves, washed and knotted 150 g tapioca flour 100 g rice flour 0.5 tsp salt 1 tsp vanilla essence, optional food coloring, pink and green, or as desired neutral oil, for greasing the pan
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1 Step 1: Simmer the knotted pandan leaves with the water and sugar until the sugar dissolves, then discard the leaves, strain the syrup and let it cool.2 Step 2: Stir the cooled syrup into the coconut milk.3 Step 3: Whisk the tapioca flour, rice flour and salt into the coconut mixture to make a runny batter, then strain it two or three times to remove lumps.4 Step 4: Divide the batter into equal portions, one per layer color, and add a drop or two of food coloring to each portion except one, which stays white.5 Step 5: Bring the steamer to a rolling boil. Lightly oil a 7-inch (18 cm) round or square pan and set it in the steamer to warm for 5 minutes.6 Step 6: Stir the first batter well, pour about 4 tablespoons into the pan in a thin layer, cover and steam until set and firm to the touch, about 5 to 7 minutes.7 Step 7: Stir the next portion, pour it gently over the back of a spoon onto the set layer, and steam for 5 minutes, checking that it is solid and sticky before adding the next.8 Step 8: Repeat, stirring the batter before each pour, until all the batter is used, steaming the final layer for about 10 minutes so the cake cooks through.9 Step 9: Cool the cake completely in the pan, at least 3 hours, then loosen the edges and invert it onto a platter.10 Step 10: Cut into small portions with an oiled knife, wiping the blade between cuts.getsaucepan.com/r/3965e9d8-3223-5b1b-9183-b5eeac1d643b
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