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
  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 chestnuts. Stir this mixture over low heat until it thickens and is transparent.
  3. Remove from heat and spoon mixture into small pandan leaf cups. Leave to set.
  4. Mix rice flour with green bean flour and some coconut milk in a saucepan to disperse the powders. When mixed add the remaining coconut milk, water and salt.
  5. Thicken this mixture over low heat then remove and spoon on top of the green layer. Allow to set refrigerated.