← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 10 Pandan leaves, cut up
• 450 ml Water
• 100 g Rice flour
• 50 g Tapioca starch
• 25 g mung bean flour (hoen kwe) or more tapioca starch
• 150 g Sugar
• ¼ tsp alkaline (lye) water (optional)
• 400 ml Coconut milk
• 60 g Rice flour
• 1 tbsp Cornflour (cornstarch)
• ¾ tsp Salt
• 1 tbsp Sugar

Method

1. Blend the pandan leaves with the water and strain through a fine sieve, squeezing hard; you need about 400 ml of bright green juice.
2. Whisk the pandan juice, rice flour, tapioca, mung bean flour, sugar and lye water (if using) until smooth. Stir it over low heat for 3–4 min until it just starts to thicken like custard.
3. Pour into a greased 20 cm square tin and steam over medium-high heat for 25 min until set and translucent. Wipe the steamer lid with a cloth to stop drips.
4. Whisk the coconut milk, the 60 g rice flour, cornflour, salt and 1 tbsp sugar together until smooth. Scratch the top of the green layer lightly with a fork, pour the white batter over and steam on medium heat for 15–20 min until just set.
5. Cool completely, at least 3 hours, before cutting into diamonds or squares with an oiled knife.

Tips

• Cooling fully is essential; cut it warm and the layers turn gluey.
• Lye water gives the green layer its springy bite but use it sparingly; it is caustic, so keep it away from children.

Sources

Written in our own words after cross-checking these recipes:

MyKitchen101en The Meatmen Seasaltwithfood