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| One teaspoon is enough |
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| Layer 7 inches square steaming pan both sides with parchment paper and center with banana leaves |
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| GREEN LAYER BATTER |
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| Double boiling method |
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| This is how it looks like after double boiling |
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| Steaming process |
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| Added in the white coconut layer continue to steam |
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| Out from the steamer ..ready and done |
180 g granulated sugar
400 g plain water
100 g rice flour
70 g tapioca starch
35 g Hoen Kwe flour
300 g pandan juice
1 tsp lye water
1/2 tsp fine salt
Directions:
(Layering steaming pan)
Layer 7 inches square steaming pan both sides with parchment paper.
Prepare a steamer with water leave to boil.
Preparing the green layer
Heat up 400 g water, add sugar dissolved until become syrup set aside to cool.
Combine all 3 types of flour in a mixing bowl, pour in pandan juice, syrup, lye water and salt combine well until smooth without lumps, sieve and set aside.
Allow it to rest for at least 20 -30 minutes.
Direction for Double boiling
I used traditional double boiling method to thicken mixture to soft custard
In a medium heat bring batter to a double boiling method keep stirring slowly
until slightly thickens and soft custard look alike.
Pour into the steaming pan and steam with medium heat estimated 20 minutes
Touch the topping and the mixture must are free from wobbles before pouring white layer custard.
Let's proceed to the next white coconut layer
Ingredient for white coconut layer
70 g rice flour
40 g Hoen kwe flour
500 g thick coconut milk (200 g kara brand coconut milk +300 g water )
3/4 tsp fine salt
2 tsp sugar
White layer
Combine rice and hoen kwe flour, salt and sugar into a mixing bowl
Gradually pour in coconut milk, stir well then until batter are smooth, sieve and set aside to rest for at least 20 -30 minutes.
In a medium heat bring batter to a double boiling method keep stirring slowly until slightly thickens and pour onto the green layer custard.
Steam with medium heat for another 15 minutes or until well steam.
Cool completely before cutting.
Notes
Best to use fresh coconut milk but lazy me.. always goes for the easy way. and anyway I am ok with kara cream coconut milk ..make me no different..
Do not be surprised when it is ready the coconut topping is slightly soft.. let is settle and cool down to room temperature.. patient is what we need.here
Do not attempt to add more water then as per my above recipe otherwise will be too soft.
Why do you need to set the batter aside to rest before steaming.? So all the flours will incoporate and blend together well.