Indonesian Steamed Layered Pandan Cake
Ingredients
Brown sugar layer
- 250-300 grams palm sugar (used 300 grams)
- 65-80 grams water (used 80 grams)
Pandan layer
- 400 grams Kara coconut milk (liquid, not powdered)
- 400 grams pandan water (optionally add a drop of pandan paste)
- 65 grams rice flour
- 13 grams tapioca flour
- 1 teaspoon salt
- 2.5 tablespoons sugar
Coconut layer
- 800 grams Kara coconut milk (or fresh coconut milk)
- 75 grams rice flour
- 25 grams tapioca flour
- 1.5 teaspoons salt
- 2 teaspoons granulated sugar
- 0.5 teaspoon vanilla or knotted pandan leaf (remove after mixture cooks)
Preparation
Prepare 10 medium-sized plastic cups
Cook the brown sugar mixture until dissolved and slightly thickened, then pour evenly into the prepared cups
Cook the green mixture until cooked and very thick, then while hot, pour evenly over the brown sugar layer, add gently with a concave spoon
Cook the white mixture until cooked and thickened like sumsum porridge, then while hot, pour evenly over the green layer, pour neatly using a concave spoon
Wait until cool before serving, if there's extra, store in the refrigerator for better taste
Notes
For the coconut milk, use fresh squeezed from one grated coconut to obtain 400-800 ml, totaling 1200 ml
