Ingredients:
- 450g sugar
- 2 cups water (for boiling sugar)
- 2 fragrant screwpine leaves (daun pandan)
- 900g grated coconut (remove skin), for 1st squeeze, add 1 cup water, using a fine tea towel or piece of muslin, extract 2 cups thick milk. For 2nd squeeze, add 1 cup water to coconut and extract equal amount of milk.
- 600g rice dough
- 4 heaped tbsp tapioca flour
- pinch of salt
- ½ tsp cochineal
Method:
- Boil water in steamer.
- Put sugar, water and pandan leaves in a saucepan and heat till sugar dissolves.
- Leave syrup until it is like warm, then add to coconut milk (1st squeeze). Combine rice dough with tapioca flour and salt. Add coconut milk (2nd squeeze) and mix to a smooth paste, then add coconut milk-syrup. Stir till smooth and well mixed then strain with fine mesh strainer. Grease a square or round (27cm diameter) sandwich tin. Heat tin in steamer for about 5 minutes.
- Put 4 cups of mixture in a bowl and colour with cochineal. Leave the rest of the mixture white. Pour 1 cup of white mixture into the heated tray and steam for 6-8 minutes, then add ¾ cup red mixture over first layer, pouring it gently. Steam for 5 minutes.
- Repeat process, steaming white and red layers alternately till all the mixture is used up. For the last layer, which should be red, pour 1 cup mixture and steam for 10-12 minutes.
Cut when thoroughly cool.
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