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180 g rice flour
45 g green pea flour
10 g sago flour/tapioca flour
1,200 ml coconut milk (from 1½ grated
coconuts)
200 g sugar
½ teaspoon salt
3 pandan (screwpine) leaves, knotted
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Method:
Grease a 20x20cm (8x8inch) square tray
with oil. Mix the flours and coconut milk together and strain
into a deep saucepan. Add sugar, salt and pandan leaves and cook
over a low fire until thick, stirring continuously for about 5
minutes. Stir right to the bottom to prevent the batter from
sticking to the pot and burning. Turn off the heat and pour into
the prepared tray. Spread with a spatula to level the surface.
Stick it into the preheated oven and grill for 30 minutes until dark
brown and aromatic, turning tray around to even out the color, if
necessary. Cut into 2cm-thick squares when cooled.
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