Ingredients
2.1 tsp tapioca flour, (5½ g)
.6 tsp flour, (1½ g)
52.9 oz fresh coconut meat, (1½ kg) grated, to make 9 cups coconut milk
70.4 oz castor sugar, (1 kg) plus ⅕ tsp
20 pandanus leaves
Preparation
Squeeze pandanus leaves water by the blender and strain through muslin.
Mix well coconut milk, sugar, and pandanus leaf water. Heat to boiling. Set aside.
Grease the mold with a little drop of coconut milk.
Mix the 2 flours add the coconut milk and knead the mixture. Add all the rest of the ingredients.
Separate the mixture into 2 portions, add the pandanus scented water and green color into one portion, leave the other white.
Grease the mold with the coconut milk, then heat the mold in the steamer. Drop some of the white mixture and steam for 5 to 10 minutes.
Repeat the steps to fill the mold. Finish with the green mixture.
Leave the cooked dessert to completely cool for 3 to 4 hours before removing from the mold.
Serve and enjoy.
