• Prep Time 55 minutes
  • Cook Time 60 minutes
  • Serving For 8 People
  • Difficulty Normal
Favorite

This recipe is best with
Anchor Extra Yield

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

    For Method (Bottom Layer):
  1. In a pot, soak (A) for around 30 - 45 minutes.
  2. Then combine (B) in a bowl, mix & then strain into pot (A).
  3. Using medium heat, heat the mixture, keep on stirring until slightly thickens.
  4. Oil 10 X 10 inch pan, or you can layer with parchment paper for easy removal later.
  5. Pour in the mixture into oiled pan & steam for 30 minutes.
  6. For Method (Top Layer):
  7. Mix (A) & cook & boil until dissolves, set aside to cool.
  8. In a different bowl, combine (B), mix well.
  9. Mix together (A) & (B), strain & place everything in a pot.
  10. On a stove with medium heat, mix & stir with whisk the mixture until thickens.
  11. Turn off the heat, & pour the mixture onto steamed bottom layer.
  12. Steam again for 30minutes, remove from steamer & ensure to cool it completely before cutting.
  13. *Tips: Cover knife blade with cling wrap for easy cutting.
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