完全冷却後方可切块食用。Ingredients for bottom layer: 50g rice flour，12g tapioca flour, 1 tbsp hoonkueh flour, 120g sugar, 100g pandan juice (extract fr 6pcs of pandan leaves), 240g water, 2tbsp coconut milk, ¼ tsp alkaline water (can replaced with 1/4 tsp baking soda dissolved in 1/4tsp of water)
Ingredients for top layer: 2 tbsp rice flour, 2 tbsp hoonkueh flour, 1tbsp sugar, ¼ teaspoon salt, 250g thick coconut milk
Combine all the 3 types of flour in a mixing bowl and mix in the sugar. Pour in the Pandan juice and water and mix until well combined and add in alkaline water.
Pour mixture into a small pot and cook on low fire or cook in microwave for 2 minutes on high , stir continuously with a spatula (until batter becomes fairly thick and translucent but still runny. (Beware not to microwave heat longer than 1 min for each session, this will make mixture lumpy).
Pour batter into a 7" steaming tray and steam with medium heat until set about 15 minutes.
While steaming the green layer, prepare for the top layer. Combine flour, sugar and salt into a mixing bowl; gradually pour in coconut milk, stir well until smooth.
Cook on low fire or repeat the same microwave process above for 2 mins on high heat until mixture thickens slightly.
Strain the coconut cream batter on to green layer, steam with medium heat for another 15-20 minutes.
Cool thoroughly before cutting. (Best to cut after chilling in fridge for a while).