

Ingredients Bottom Layer:
250g Grated Tapioca
100g Gula Melaka
100g Grated Coconut
50g Sifted Tapioca Flour
100ml Water
1/2 Teaspoon Salt
1 Egg Yolk
Ingredients For Top Layer:
400ml Thick Coconut Milk
50g Sieved Rice Flour
1/2 Teaspoon Salt
1 Teaspoon Pandan Essence
Methods:
1. Grease a 7" baking tin and line with banana leaves.
2. Combine grated tapioca with palm sugar and grated coconut and mix well.
3. Add tapioca flour, water, salt and egg yolk and mix well.
4. Next pour the tapioca mixture into the baking tin, place in the steamer and steam over high heat for 10 minutes (till half-cooked) then remove from heat.
5. Combine all top layer ingredients and mix well then pour it on the warm tapioca mixture.
6. Return baking tin to steamer and steam for about 30 minutes till cooked through.
7. Remove and let it cool then cut into serving pieces.
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