Steamed Cendol Layer Cake
Ingredients
Bottom layer
- 230g palm sugar
- 500ml water
- 180g wheat flour
- 250ml coconut milk
- 2 grade B eggs
- 1/2 teaspoon salt
- A dash of vanilla essence
Top layer
- 130g sugar
- 230g rice flour
- 1 tablespoon cornstarch
- 250ml coconut milk
- 500ml water
- 1 teaspoon salt
- 200g cendol
Preparation
Cook the palm sugar and water until sugar dissolves and strain.
Mix the strained mixture with wheat flour, coconut milk, eggs, salt, and vanilla essence. Stir well and cook until steaming.
Pour the mixture into a pan and steam for 25 minutes until cooked.
For the top layer, mix sugar, rice flour, cornstarch, coconut milk, water, and salt until well combined and cook until steaming.
Add half of the cendol to the mixture and pour over the bottom layer.
Sprinkle the remaining cendol on top and steam for 30 minutes or until cooked.
Notes
Use a 10x10x3 inch pan for steaming.
