225ml thick coconut milk (squeezed from 1 grated coconut)
150g castor sugar
1/2 tsp salt
2 screwpine leaves, knotted
170g rice flour
90g tapioca flour
20g green bean flour (lok tau fun)
Green food colouring
Bring water to a boil with sugar, salt and screwpine leaves added. Stir until sugar dissolves. Discard screwpine leaves and set aside to cool.
Put rice flour, tapioca flour and green bean flour into a large mixing bowl and gradually pour in the coconut milk and sugar syrup. Mix well then strain the mixture until free of flour lumps.
Divide mixture into two equal portions. Leave one portion white and add green food colouring to the other.
Place a 21cm round cake pan in a steamer of rapidly boiling water to heat up the tray. Pour half cup of white mixture into the heated tray. Cover and steam over medium heat for about 5 minutes. Repeat procedure alternating white and green batter until batter is all used up. For the last layer add a tiny drop of green colouring to turn the batter a deeper shade of green. Steam for 15 minutes.