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300 gr granulated sugar (adjust the sweetness, you can add more if it's not sweet enough)
1 tsp salt
1 tsp food bleach
2 pandan leaves
Dark red food coloring
1200 ml medium thickness coconut milk from 2 coconuts
20 pandan leaves, 20 suji leaves, blender with 750 grams of water, take the pandan leaf sediment that has been deposited overnight in the refrigerator, take as needed
How to make
1. Boil coconut milk, sugar, salt, pandan leaves until boiling, set aside until warm
2. In a bowl, mix the flour, tapioca mix until smooth, set aside
3. Mix the coconut milk with the flour using a whisk
4. Divide into 2 parts, 1 original color give white coloring, 1 pandan color, each dough is strained so that it doesn't become lumpy
5. Heat the klakat/steam with a lid with a cloth that absorbs water, use medium heat, which tends to be low
6. Lightly grease the pan with cooking oil, cover the bottom of the pan with plastic
7. Stir the dough every time you want to pour it into the pan, the first layer Pour 3 tablespoons of pandan dough, steam for 5 minutes, pour the white dough, lastly, put the remaining white dough with dark red dye, pour for the top of the layer cake, steam again for 25 minutes
8. Remove, let cool for about 6-8 hours, remove from the pan, cut into pieces
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