Makes approximately:
15-20 small ramekins or
One 10" round cake tray

Preparation time: 15 mins
Cooking time: 30 mins

Ingredients:

Bottom layer
160g rice flour
220g sugar
1200ml water
6 pandan leaves or 1 tsp pandan flavoring and few drops green food coloring

Top layer
700ml Ayam Brand™ coconut milk
45g rice flour
1 tsp salt

Method:

Bottom Layer

• Prepare pandan juice by cutting pandan leaves into small pieces and blend until fine with 4tbs of plain water. Using a strainer, squeeze the juice out of the leaves.
• Blend the pandan juice with rice flour, water and sugar. Cook over low heat while stirring continuously. Cook until it thickens into a smooth paste. Remove from heat. For texture, you may add in 1 can of nata de coco (drained and roughly chopped).
• Pour bottom mixture into 10 inch round tin or into small ramekins. Steam until cooked and let it cool.

Top Layer

• Combine ingredients in a pot and cook over low heat while stirring continuously. Cook until smooth and thick.
• Pour mixture over the bottom layer. Let it cool and refrigerate to serve chilled.