Kuih talam (steam pandan layered cake)

Ingredients

For the syrup:

• 250g sugar
• 15     screw pine leaves,pound to extract juice
• 450ml water

Top layer(white):

• 370 ml thick coconut milk
• 40 g     rice flour
• 30 g     green pea flour
• 1 tsp   corn flour
• 2 tbsp  sugar
• 130 ml  water
• 1 tsp    salt

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Preparation

• Combine sugar, water and screw pine juice in a saucepan. Cook until sugar dissolves. Let cool.
• Bottom layer(green)140g rice flour 40g tapioca flour30 g green pea flour330ml water1 tsp alkaline water.
• Mix rice flour, tapioca flour, green pea flour and water together. Stir in prepared syrup and alkaline water.
• Cook over low heat, stirring constantly with a wooden spoon until mixture thickens. Transfer the batter into a greased 22cm square tray and steam for 10-20 minutes.
  
• Mix all ingredients for the top layer together. Cook over very low heat until sugar dissolves.
• Pour warm mixture over the bottom layer. Steam for another 20 minutes or until cook.Cool completely before slicing.
• Well, taste good, but not as green as those sell in the market because I did not add any green colouring.

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