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

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


  1. 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.
  2. 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.
  3. Strain batter into a non-stick saucepan and cook over medium heat until it thickens and bubbles.
  4. 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.

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