Double Layered Rice Flour Dessert
15-20 pers. | 
45 minutes
Ingredients:
Bottom Layer:
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160g rice flour
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220g sugar
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1200ml water
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6 pandan leaves or 1 tsp pandan flavoring and few drops green food coloring
Top Layer:
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700ml Ayam Brand™ Coconut Milk
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45g rice flour
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1 tsp salt
Preparation:
Bottom Layer:
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Prepare pandan juice by cutting pandan leaves into small pieces and blend until fine with 4tbs of plain water. Using a strainer, squeeze the juice out of the leaves.
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Blend the pandan juice with rice flour, water and sugar. Cook over low heat while stirring continuously. Cook until it thickens into a smooth paste. Remove from heat. For texture, you may add in 1 can of nata de coco (drained and roughly chopped).
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Pour bottom mixture into 10 inch round tin or into small ramekins. Steam until cooked and let it cool.
Top Layer:
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Combine ingredients in a pot and cook over low heat while stirring continuously. Cook until smooth and thick.
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Pour mixture over the bottom layer. Let it cool and refrigerate to serve chilled.
