• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • [Green Layer (A)]:
  • 200g rice flour
  • 150g tapioca flour
  • 500ml thick coconut milk
  • ΒΌ tsp salt
  • 1 Tbsp pandan juice
  • [Syrup]:
  • 200g castor sugar
  • 200ml water
  • 2 screwpine leaves, knotted
  • [Sago Layer (B)]:
  • 150g rice flour
  • 80g tapioca flour
  • 200ml water
  • 250ml thick coconut milk
  • 1/8 tsp lemon yellow colouring
  • 30g sago, soaked
  • [Syrup]:
  • 175g castor sugar
  • 150ml water
  • 2 screwpine leaves, knotted

Instructions

  1. [Green Layer (A)]: Combine rice flour and tapioca flour in a mixing bowl. Add coconut milk and salt. Mix, then leave aside for 10 minutes. Strain the batter to remove any lumps.
  2. Put sugar, water and screwpine leaves in a saucepan. Bring to a simmering boil - ensure all the sugar dissolves. Strain the syrup and set aside to cool for 5-10 minutes.
  3. Mix syrup and rice flour batter together. Add pandan juice to mix.
  4. [Sago Layer (B)]: Soak sago for 10-15 minutes until plumped. Drain and cook in a saucepan with 1 cup water for 1-2 minutes. When sago turns transparent, drain and rinse under running water. Drain and put aside.
  5. Combine rice flour and tapioca flour. Add water and thick coconut milk, and mix well.
  6. In a saucepan, bring sugar, water and screwpine leaves to a simmering boil for 2-3 minutes and heat until sugar dissolves completely. Strain and leave to cool slightly.
  7. Add syrup into the batter to mix. Stir in sago and mix in colouring.
  8. Heat a 22cm square cake pan in a steamer for 5-6 minutes. Pour in one ladleful of green coloured batter into the prepared pan. Steam for 4-5 minutes.
  9. Add another ladleful of sago or yellow batter over the green layer. Steam for 4-5 minutes.
  10. Alternate the layers until you come to the final green coloured layer. Steam for 30-40 minutes over a medium-low heat until the top layer is set. Remove and leave to cool completely before cutting into slices.

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