Two-tone sago tapioca

Ingredients Bottom layer

• 550g grated tapioca
• 100ml thick coconut milk
• 1 small egg
• 3/4 tsp salt
• 100g castor sugar

Top layer

• 300g sago
• 170g castor sugar
• 3 screwpine leaves (pandan leaves)
• 1-2 drop green colouring

Method:

Line a base of a 20cm tray with banana leaf. Lightly grease with oil.

Rinse sago and soak for at least 3 hours. Add 1-2 drop of green colouring. Drain and combine with sugar and set aside.

Combine grated tapioca, sugar, salt, egg and coconut milk to mix. Spread mixture onto the prepared baking tray. Steam for 40 minutes until set.

Pour sago mixture over the tapioca layer. Place pandan leaves over it and steam for 20 minutes. Remove the pandan leaves.

Remove the kuih from the steamer and leave aside to cool completely.

Cut the kuih into slices and serve.