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350 gr glutinous rice, wash and soak for at least 4 hours
300 ml medium thick coconut milk
1 tsp salt
Top Layer Material
2 whole eggs
165 gr sugar
100 ml pandan juice
525 ml thick coconut milk
120 gr low pro wheat flour
30 gr tapioca flour
1/4 tsp salt
15 pandan leaves
Dark green coloring to taste
How to make
1. Blend pandan leaves with 150 ml of water, strain and take 100 ml of pandan juice.
2. In a frying pan, add the glutinous rice, coconut milk and salt, cook over medium heat until the coconut milk shrinks.
3. Transfer to a steaming pot that has boiled water. Steam for 15-20 minutes/until cooked.
4. Put the glutinous rice into a square pan (me: a 20x20x8 cm tin), press down and press down on the entire bottom of the pan.
5. In a bowl, add flour, tapioca, sugar, salt, mix well. Pour 1/3 of the coconut milk, stir using a whisk until it becomes a thick and smooth mixture.
6. Add the eggs, mix well. Pour in the remaining coconut milk and pandan juice, stir again until smooth and sugar dissolves. You can add a little dark green coloring to make it even better.
7. Strain into a non-stick skillet. Turn on the stove, medium heat. Cook while stirring continuously until lumps of dough appear (see slide 5). Turn off the stove, stir quickly until the mixture thickens.
8. Pour over a layer of glutinous rice, steam for 30 minutes/until cooked. If you want to cut it neatly, wait for it to cool before cutting it into pieces and cut it with a plastic knife (me: use a plastic scraper)
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