Ingredients

Bottom layer
  • 1 litre (~4 cups) Water
  • 4 pieces Pandan (screwpine) Leaves
  • 3 tsp Cornflour
  • 4 1/2 Tbsp Green Bean Flour
  • 180 ml (3/4 cup) Granulated Sugar
  • 120 g Water Chestnuts; diced into cubes
Top layer
  • 600 ml (2½ cups) Coconut Milk
  • ½ cup Water
  • 1 Tbsp Rice Flour
  • 2 1/2 Tbsp Green Bean Flour
  • 1/2 tsp Salt
Method
  1. Macerate the pandan leaves with some water in a blender. Filter and express  the liquid with a cloth.
  2. Mix the cornflour with the pandan extract. Add green bean flour, sugar and water chestn...

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