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| INGREDIENT : |
| 1. Tapioca starch |
3 Cups |
| 2. Sugar |
4 Cups |
| 3. KOS coconut milk |
1 Can |
| 4. Rice flour |
1 / 4 Cups |
| 5. Arrowroot flour |
1 Cups |
| 6. Bai Teoi concentrate |
1 / 4 Cups |
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| Cooking Instruction : |
| 1. |
Gently mix tapioca starch, arrowroot flour, rice flour and 1 and a half cup of KOS coconut milk together, stir well forabout 20 minutes then add another 2 cups of coconut milk.
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| 2. |
Mix sugars with the rest of coconut milk bring it to boil then add the ready mix flour from No.1 in gently stir until all blended together. Once it finished separate it into half. Color it with Bai Teoi concentrate for the first half and leave the second half as white.
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3.
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Oil the mold or tray before put it into steamer, heats it up for 2 minutes, then strat layering the flour, Firstly, put green half of the flour into mold or tray. Each layer should be 1 or 2 mm thick, then put it back into the steamer for 7 minues after first layer cooked, continuing to the next layer be swishing 2 colors for each layer untilit is cooked. ( Very important to stir before pour in every layer )
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| 4. |
After cooked, leave the mold ( or tray ) until it's cool, then cut it into small pieces ( if you put it in a tray ), then the cake is now ready to serve. |
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