Traditional Indonesian Pandan Layer Cake
Ingredients
- 250g palm sugar
- 60ml water
Green layer
- 10 pandan leaves
- 3 suji leaves
- 600ml water
- 200ml thick instant coconut milk
- 65g rice flour
- 13g tapioca flour
- 2.5 tablespoons sugar
- 1 teaspoon salt
White layer
- 300ml thick instant coconut milk
- 500ml water
- 75g rice flour
- 25g tapioca flour
- 1.5 teaspoons salt
- 2 tablespoons sugar
- 1 pandan leaf (tied in knot)
Preparation
Cook the palm sugar and water until sugar dissolves completely, then pour into a container
For the green layer, mix all ingredients until no lumps, cook until bubbling and thickened, then pour into a container
For the white layer, mix all ingredients until no lumps, cook until bubbling and thickened, then pour over the green layer
Refrigerate before serving
