- 100g green bean flour soaked for 25–30 minutes with 200ml water
- 2 can of 400ml coconut and mixed with enough water to obtain 1050ml coconut milk
- 1/4 tsp salt
- 150g rice flour }
- 1 tbsp corn flour }sifted
For the syrup
- 300g castor sugar
- 300ml water
- 2 pandan (screwpine) leaves, knotted
For Glazing
- 2 tbsp of thick coconut cream
Method:
To prepare the syrup, combine sugar, water and pandan leaves in a pot. Bring to a boil to dissolve the sugar. Cool the syrup and discard the pandan leaves.
Put sifted flour into a large mixing bowl. Stir in coconut milk and soaked green bean flour mixture. Add the cooled syrup and salt and mix into a batter.
Strain batter into a large microwable bowl and cook on high 2 minutes at a time until it thickens and bubbles. Stir with a whisk after every 2 minutes. Pour cooked custard into a 8 inch square tin which was lighty greased. Spread and smooth the surface with a spatula. Bake in preheated oven at 170°C for 30–35 minutes until dark brown and aromatic. Glaze with coconut cream and grill until top is brown. Cool thoroughly before cutting
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