Bottom later 

300g glutinous rice soaked over night

Steam for 15 mins and add 100ml coconut milk and some salt

Assemble into a spring foam pan while still hot. Press it down firmly 
Top later:

3 eggs, 8 tbsp tapioca flour, 6 tbsp flour, 200g sugar, 30 Pandan leaves – extract juice to 250ml, 220ml coconut milk. Add salt. Sift mixture. Make sure no lumps.

Cook under direct fire or bam marie until half cooked. Pour over top of glutinous rice and steam until ready. 

Use aluminum foil to wrap around pot cover so no condemnation will drip onto mixture. 

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