Description

Ingredients

• Cake batter Original: Cake batter
• ‎ Original: ‎
• 🥥 400 ml coconut milk (1⅔ cups / 13.5 fl oz) dairy Original: 🥥 400 ml coconut milk (1⅔ cups / 13.5 fl oz)
• 🍬 180 g sugar (¾ cup / 6.3 oz) Original: 🍬 180 g sugar (¾ cup / 6.3 oz)
• 🌾 120 g rice flour (1 cup / 4.2 oz) gluten Original: 🌾 120 g rice flour (1 cup / 4.2 oz)
• 🌾 80 g tapioca flour (⅔ cup / 2.8 oz) gluten Original: 🌾 80 g tapioca flour (⅔ cup / 2.8 oz)
• 🌾 40 g mung bean flour (⅓ cup / 1.4 oz) gluten Original: 🌾 40 g mung bean flour (⅓ cup / 1.4 oz)
• 🌿 60 ml pandan juice (¼ cup / 2 fl oz) Original: 🌿 60 ml pandan juice (¼ cup / 2 fl oz)
• 🧂 2 g salt (½ tsp / 0.07 oz) Original: 🧂 2 g salt (½ tsp / 0.07 oz)

Preparation

• Prepare the batter ‎ Mix coconut milk, sugar, salt, rice flour, tapioca flour, and mung bean flour until smooth. 🥣 ‎
• Divide the batter ‎ Split the batter into two bowls and mix pandan juice into one portion to create the green layer. 🌿 ‎
• Prepare the steamer ‎ Bring water to a boil in a steamer and lightly oil a square cake pan. 🔥 ‎
• Steam the first layer ‎ Pour a thin white batter layer and steam for about 4 min until set. 🍰 ‎
• Add pandan layer ‎ Pour a thin green pandan batter layer and steam another 4 min. 🌿 ‎
• Repeat the layers ‎ Alternate layers until all batter is used, steaming each layer before adding the next. 🔄 ‎
• Cool the cake ‎ Let the cake cool completely so the layers firm up properly. ❄️ ‎
• Slice and serve ‎ Cut the cake into neat squares and serve at room temperature. 🍽️

Total Time

Nutritional Value

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