Ingredients
Bottom Layer
- 360 g Glutinous rice
- 170 ml Water
- 100 g Coconut milk
- 1 tsp Salt
Top Layer
- 300 ml Water
- 150 g STAR BRAND Jaggery Powder
- 50 g White sugar
- 2 pieces Pandan leaves
- 130 g Wheat flour
- 130 g Coconut milk
Cooking Method
Bottom Layer
- Soak glutinous rice for an hour, then drain.
- Add salt into water. Stir until salt is fully dissolved, then pour into glutinous rice.
- Stir in coconut milk to the glutinous rice mixture. Mix well.
- Pour the mixture into a 8 inch square tray. Spread evenly and steam for 30 minutes.
- Use a spoon to compress evenly the cooked glutinous rice while still hot.
Top Layer
- Add jaggery powder, white sugar and pandan leaves into 200ml water, bring to a boil. Remove pandan leaves from jaggery powder mixture and strain.
- Add 100ml water, coconut milk and wheat flour, stir well. Add jaggery powder mixture (from step 1), then strain.
- Cook the mixture (from step 2) over low heat for 2 minutes.
- Pour the mixture over steamed glutinous rice mixture and continue to steam for 20 minutes.
- Cool completely before serving.