Lapis Telang Flower Batik

800 ml coconut milk from 1/2 large coconut
250 gr tapioca flour
125 gr rice flour
200-250 gr sugar
1/2 tsp salt
Vanilla to taste
Eagle flower coloring
Boil 30 pieces of butterfly pea flower with 150 ml of water until it becomes 30 ml
White food coloring
Pan size 10 x 22 x 7

1. Boil the coconut milk and pandan leaves while stirring until it boils. Chill.
2. Enter all ingredients, mix well, strain.
3. For 2 dough, 1 part give white powder coloring.
4. Add 1 more part of the flower water and 1/2 tapioca flour. It's light in color when it's steamed, it gets darker, if you want it to be bluer, you can add the telang flower or add a drop of blue dye.
5. Heat the steamer, grease the mold with a little oil, heat it for a while.
6. Pour the mixture in alternating colors with white weighing 85 grams each (I didn't get it full, because I wanted to cut it into squares, so there's still some dough left, if you want to cut it long, just finish it).
7. Steam each layer for 5 minutes and the last 15 minutes. Lift.
8. Cool, just cut into squares.
9. Cut out the Edible Stamp code 149 and paste it directly on each piece. Make sure your hands are clean and dry.

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