2 grated coconut mixed with enough water to obtain 1050ml coconut milk
1/4 tsp salt
150g rice flour, sifted
For the syrup
325g castor sugar
34 pandan (screwpine) leaves, knotted
To prepare the syrup, combine sugar, water and pandan leaves in a pot. Bring to a boil to dissolve the sugar. Cool the syrup and discard the pandan leaves.
Put sifted flour into a large mixing bowl. Stir in coconut milk and soaked green bean flour mixture. Add the cooled syrup and salt and mix into a batter.
Strain batter into a non-stick saucepan and cook over medium heat until it thickens and bubbles.
Pour cooked custard into a square tin lined with softened banana leaf. Spread and smooth the surface with a spatula. Bake in preheated oven at 220°C for 50 minutes to an hour or until the topping is lightly browned. Cool thoroughly before cutting into small slices.