Main Ingredients

Tapioca Flour

360g

Sticky Rice Flour

60g

Coconut Paddle

400g

Water or Milk

250ml

Sugar

150g

Pandan Flavoring

Bandan Flavoring

1g

Steps

1. Put all the ingredients except milk and sugar into a bowl and stir, heat the milk and add the sugar and stir to dissolve, then add it to the paddle

2. Sieve the batter until it is free from particles

3. Divide the 600g of batter into a separate dish, drop in the vanilla extract and stir to mix well, then leave it in a clean place with the coconut milk batter. To be used

4. Boil a pot of water, I use an ordinary 24cm plate, first pour 135g of Banlan batter, cover and steam for about 3 minutes, then pour 135g of coconut milk batter

5. A layer of Banlan batter and a house of coconut paddle batter until the two batters are used up

6. The last layer of batter is used up, and then steamed for 10 minutes, then released from the pot and let cooled off after unmolding. The texture of the day eaten is QQ, very popping teeth.