A classic and beautiful steamed Kuih with two delicious layers of pandan and coconut milk 😍 So #sedap to indulge in during tea time, this recipe is a must-try item. Pls do tag us if you try it out, or maybe give us a suggestion about what you’d like us to make next week 😉
|100g Rice Flour|
|20g Tapioca Flour|
|20g Green Bean Flour|
|200g Caster Sugar|
|¼ tsp Salt|
|500ml Pandan juice (10 pandan leaves & 500ml water)|
|3-5 drops Green coloring (optional)|
|200ml Coconut Cream|
|40g Rice Flour|
|20g Green Bean flour|
|¼ tsp Salt|
|1 Pandan Leaf (knotted)|
|1 tbsp Oil (to grease ramekins/tray)|
- Green Layer - Mix all the ingredients and whisk well until there are no lumps.
- Put the green layer mixture into a pot and boil until the mixture has thickened slightly for about 3 mins, then quickly take off the heat.
- Lightly grease small ramekins or a square tray with a bit of oil.
- Quickly pour the mixture into the small ramekins or in to a tray, filling them to about ⅔ of the height.
- Steam for about 15 mins (25 mins if using a tray) or until it has set (you will see slight indents on top with a bit of water).
- Remove the lid after 5 minutes to remove the steam & continue cooking, also use a cloth wrapped around the lid to absorb the steam.
- White Layer - Mix all the ingredients and cook on low heat, for only about 1 minute, remove from heat as soon as it starts to thicken or get lumpy.
- Make small cuts or poke with a fork on top of the green layer, then carefully pour the white layer on top of it.
- Steam again for about 20-25 mins until the white mixture has set then leave to cool and then carefully remove them from the ramekins or cut out from the tray in desired shape.