How to make it
7 steps. Take it one step at a time.
Combine coconut milk, sugar, and knotted pandan leaves
In a saucepan, combine coconut milk, sugar, and knotted pandan leaves. Heat over medium heat until the sugar dissolves. Do not bring to a boil. Remove from heat and let it cool until lukewarm.
Whisk together the rice flour, tapioca flour, and salt
In a large mixing bowl, whisk together the rice flour, tapioca flour, and salt.
Gradually pour the lukewarm coconut milk mixture
Gradually pour the lukewarm coconut milk mixture into the dry ingredients, whisking constantly to ensure there are no lumps. Strain the batter through a fine-mesh sieve into another bowl for a smooth texture.
Divide the batter
Divide the batter into two equal portions. Leave one portion white. Add the food coloring to the other portion and mix well.
Grease an 8-inch square pan
Grease an 8-inch square pan with a little oil. Place the pan in a steamer and preheat for 5 minutes.
5 minPour a thin layer of the white batter
Pour a thin layer (about 1/2 cup) of the white batter into the pan. Steam for 5-7 minutes over medium-high heat until set. Pour a layer of the colored batter over the first layer and steam for another 5-7 minutes. Repeat until all batter is used, ending with a colored layer.
45 minFor the final layer, steam
For the final layer, steam for an additional 15 minutes to ensure the whole cake is fully cooked. Remove the pan from the steamer and let it cool completely for at least 4 hours at room temperature.
15 min
A little kitchen wisdom
Always allow the cake to cool completely before slicing to ensure clean layers. Use a plastic knife or a knife wrapped in cling film to prevent sticking.
