• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 160g rice flour
  • 100g green pea flour
  • 8g tapioca flour
  • 210g castor sugar
  • 1/4 tsp salt
  • 1.3 litres coconut milk (from 2 grated coconuts)
  • 2 screwpine leaves, knotted


  1. Lightly grease a 21cm square cake pan.
  2. Combine rice flour, green pea flour and tapioca flour with coconut milk. Blend well with a wooden spoon then strain mixture through a fine sieve into a deep saucepan.
  3. Add in sugar, salt and screwpine leaves. Cook over a very low heat until mixture turns thick and sticky. Keep stirring for about 4–5 minutes right to the bottom to prevent the batter from sticking to the saucepan and getting burnt. Remove the screwpine leaves.
  4. Pour the cooked batter into the prepared cake pan and spread with a spatula to level the surface. Bake in preheated oven at 170°C for 30–35 minutes until dark brown and aromatic.
  5. Leave to cool completely before cutting into bite-sized pieces.

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