When something is rare, it becomes precious (物以稀為貴). I am totally agree! Before moving to Canada, I never appreciate nyonya desserts. Now, I started to miss those colorful desserts, not only you can't find it here, even if you find it, it's so expensive.
One way to ease my craving is DIY!
This recipe is modified from Patricia Lee - Delicious Nyonya Kueh & Desserts
Ingredients:
(A) Green Bottom Layer
50g rice flour
120g cornflour
150g sugar
400ml coconut milk
350ml water
350ml pandan water
(B) White Top Layer
30g mung bean flour
120g cornflour
150g sugar
400ml coconut milk
900ml water
a pinch of salt
You will need:
8" square tray and steamer
Steps:
Bottom layer:
1. Heat sugar and water in a saucepan until sugar dissolves completely.
2. Mix coconut milk with cornflour and rice flour. Add pandan water and stir well. Pour this coconut mixture into the sugar syrup (1). Cook over low heat until batter thickens slightly.
3. Pour into the square tray and steam for 15 minutes. Open steamer lid half way through.
Top layer:
1. Heat sugar, salt and water in a saucepan until sugar dissolves completely.
2. Mix coconut milk, cornflour, mung bean flour together and stir well. Pour this coconut mixture into the sugar syrup (1). Cook over low heat until batter starts to thicken. Stir continously while heating.
3. Pour the batter over to the green layer. Steam with the lid covered for 20 minutes. Open the steamer lid half way through.
4. Set aside to cool. Chill in the fridge for 4-5 hours.
Happy Baking!
Note: I try to avoid using artificial food colouring as much as possible. If I can get natural color from plants or fruits, I would stay away from food colouring. The green layer is pandan leaves juice, no color enhancement added.
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