This recipe is best with
Recipe Ingredient
- For Bottom Layer (A):
- 185 g Semolina Flour (Tepung Suji)
- 450 g water
- For Bottom Layer (B):
- 230 g sugar
- 2 eggs
- 200 g Anchor UHT Extra Yield Cooking Cream
- 250 g water
- 2 g yellow food colouring
- 2 g fine salt
- For Top Layer (A):
- 300 g gula melaka
- 50 g sugar
- 500 g water
- 10 g pandan leaves (2piece)
- For Top Layer (B):
- 150 g all purpose flour
- 3 eggs
- 250 g Anchor UHT Extra Yield Cooking Cream
- 2 g fine salt
Instructions
- In a pot, soak (A) for around 30 - 45 minutes.
- Then combine (B) in a bowl, mix & then strain into pot (A).
- Using medium heat, heat the mixture, keep on stirring until slightly thickens.
- Oil 10 X 10 inch pan, or you can layer with parchment paper for easy removal later.
- Pour in the mixture into oiled pan & steam for 30 minutes.
- Mix (A) & cook & boil until dissolves, set aside to cool.
- In a different bowl, combine (B), mix well.
- Mix together (A) & (B), strain & place everything in a pot.
- On a stove with medium heat, mix & stir with whisk the mixture until thickens.
- Turn off the heat, & pour the mixture onto steamed bottom layer.
- Steam again for 30minutes, remove from steamer & ensure to cool it completely before cutting.
- *Tips: Cover knife blade with cling wrap for easy cutting.
For Method (Bottom Layer):
For Method (Top Layer):
