Ingredients:
450 grms fine rice flour
150 grms corn flour
½ tsp salt
2000 ml coconut milk
300 grms sugar (more if you like)
150 ml water
2 pandan leaves
1 tbs thick coconut milk.
Method:
In a pot, combine the sugar , pandan leaves and water.
Bring to a boil to dissolve the sugar, cool the syrup.
Discard the pandan leaves.
In a bowl add in the rice flour, corn flour salt and coconut milk.
Add in the cooled syrup and mix the batter well.
In a wok, cook the mixture on low heat stirring continuously
with a wooden spoon until the batter becomes fairly thick,
but still runny.
Pour the hot sticky batter into a greased 7 inch cake tin.
Smoothen and level the surface with a plastic spatula.
Glaze the top with 1 tbs of thick coconut milk.
Bake in the preheated oven at 200 degrees C for about 30 minutes
Until the topping is golden brown.
You have to cool it well before cutting into squares.
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