Ingredients:
Bottom Layer:
1. Rice Flour 70g
2. Tapiaco Flour 30g
3. Water 250g
4. Pandan leave - 10 pcs (juice it with 250g water)
5. Sugar 170g
6. Sodium Cabonat "Kee Cui" 1/2 Tsp
Top Layer:
1. Coconut milk 300ml
2. Rice flour 50g
3. Tapioca Flour 1 Tsp
4. Salt 1/2 tsp
Method:
1. Stir the bottom layer ingredient over medium heat, stir evenly until solid transparent form, pour over to steam plate, steam for 20min
2. Bottom ingredient pour over to steam green layer, steam for additional 10 min
