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1
Combine all the 3 types of flour in a mixing bowl and mix in the sugar.
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2
Pour in the Pandan juice and water and mix until well combined and add in alkaline water.
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3
Instead of using the traditional double boiling method to thicken mixture, I speed up the slow simmering process with the microwave method that I applied in Kaya making.
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4
Pop the batter in microwave oven and set the microwave for 1 min on high heat. Remove and stir with wire whisk. Put it back in and repeat with the same power setting and time until mixture thickens slightly. I repeated 4 times to get this texture with last minutes at 30 seconds interval.
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5
Beware not to microwave heat longer than 1 min for each session, this will make mixture lumpy.
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6
Strain batter into a steaming tray and steam with medium heat until set about 15-20 minutes. Tilt the tray to test, the mixture shouldn't wobble.
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7
While steaming the green layer, at the last 5 minutes start to prepare for the coconut cream layer.
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8
Combine the rice and mung bean flour and salt into a mixing bowl; gradually pour in coconut cream, stir well until smooth.
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9
Repeat the same microwave process on step 4 for coconut mixture. Zap for 1 min on high heat. Remove and stir with wire whisk. Put it back in and repeat with the same power setting and time until mixture thickens slightly. I repeated 2 times with last minutes at 30 seconds interval to thicken the cream batter.
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10
Strain the coconut cream batter on to green layer, steam with medium heat for another 15 minutes.
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11
Cool thoroughly before cutting. (Best to cut after chilling in fridge for a while)
