Pandan Steamed Cake

1. Cook the sugar with water and add 2 pandan leaves, heat until sugar dissolves and the mixture boils, then turn off the heat and let it cool

2. In a bowl, mix the rice flour and tapioca flour

3. Add 1 cup of pandan juice and the 3 cups of cooled sugar water mixture, stir until well combined

4. Add a little fine salt and a pinch of slaked lime

5. If the color is not attractive, add a little green food coloring and stir until everything is dissolved, then strain the mixture

6. Meanwhile, heat the steamer

7. Grease the lompang molds with oil

8. Once the water is boiling, heat the molds briefly in the steamer

9. Stir the batter well before pouring it into the molds

10. Pour the batter into the molds

11. Cover and steam for 10 to 12 minutes on medium heat

12. Let the cake cool before removing it from the molds

13. Repeat the process until all batter is used

14. Serve with grated coconut that has been steamed briefly to prevent spoilage

Tips

1. The sugar water must be cooled first

2. Always stir the batter before pouring into the molds

3. The measurement of sugar water must be 3 cups and pandan juice 1 cup