Tapioca Pandan Coconut layered cake ( Malaysian Kuih)

     This is a very good recipe,  easy to follow, tasted really good.  Everyone at home loves it and finished it in no time!

    Recipe from: Star Online
  Ingredients
  (A)
  45g rice flour
  110g tapioca flour
  115g castor sugar
  100ml pandan juice
  200ml coconut milk
  100ml water
  A pinch of salt



  (B)
  45g rice flour
  110g tapioca flour
  115g castor sugar
  200ml coconut milk
  Pandan juice (blend 6-7 pandan leaves with 150ml water, strained)
  1 tsp pandan essence

   Method
  1.  Mix (A) well in a large bowl.  Mix (B) well in another bowl.

  2.  Set up steamer. Grease prepared tin and pre-heat in the steamer.

  3. Pour 140g mixture (A) into the tin. Cover and steam 2-3 minutes until it thickens.

  4. Pour in the same amount for (B) mixture and steam for 2 to 3 minutes.  Repeat procedure.  Pour final layer and cook at least 15 minutes.  Final layer should be green.

  5. Cool for 7-8 hours before slicing.