Recipe Ingredient
- 100g green bean flour soaked for 25-30 minutes
- 190ml water
- 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
- 300ml water
- 3-4 pandan (screwpine) leaves, knotted
Instructions
- 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.
