Pandan Coconut Cake

Preparation:
Smear the inside of the mold with a little vegetable oil, first pour in the Banlan powder and steam for 3-5 minutes, then pour in the coconut milk and steam for another 8-10 minutes. After cooling, remove from the mold and cut into pieces.

Banlan Paste Preparation:
Cut two pieces of fresh Banlan leaves into small pieces, add sugar and boiling water, mix and cool the syrup, then mix with blender, filter off the pandan leaf residue, add coconut milk 50g, 30g tapioca powder and 5g sticky rice flour. Mix well into a banlan paste.

Coconut juice practice Preparation:
Add 50g of coconut milk, 30g of tapioca flour and 5g of sticky rice flour to the fine sugar and boiling water, mix well, then cool the mixture.