I always wondered how this was made, the pretty layers are so thin and perfect. I had to try a few times and different recipes before I got the textures and layers perfect! So many different ways to make it, but it really depends on your preference (chewiness, sweetness etc). This is a dessert in Laos/Thailand that is just oh so yummy. My grandma approved!
Ingredients:
2 cups Tapioca Flour 1 cup Rice Flour 2 cups Coconut Milk 2 cups Water
1 cup Sugar 1/2 tsp Pandan Flavor Extract
Directions:
In a large mixing bowl, add in the rice and tapioca flour and gently mix together then add in the coconut milk, water and sugar and mix well.
Separate the batter into two bowls. Add the pandan extract to one bowl and mix until combined.
Heat up your steamer on high heat until it starts to boil, then reduce heat.
Use any cake pan, circle or square. I used a square 8x8 pan. Lightly brush the pan with coconut oil.
Pour 1 cup of the green batter into your pan to make the first thin layer, cover and steam for 5-7 minutes depending on how think your pan is.
Pour 1 cup of the white batter into your pan to make the second thin layer, cover and steam for additional 5-7 minutes.
Repeat steps 6 and 7 until you run out of batter. Your last layer should be steamed for 10 minutes.
Remove from the steamer and let cool on the counter, then place it in the refrigerator to harden, don't leave it in there too long or it will get too hard, I left mine in overnight once and it was not good!
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