Kue Talam Pandan (Steamed Coconut Pandan Cake)

Kue Talam Pandan (Steamed Coconut Pandan Cake)
This one is in my son’s favorite simple snack list, that is the cute and yummy Steamed Coconut Pandan Cake.
It’s simple to make for its ingredients are easy to get, with simple steps which is highly fail-safe.
I based this recipe on Mrs. Ratih Oktavianti’s recipe at Cookpad. So, thanks so much for your kindness, dear, Mrs. Ratih. I wish you the best and may God repay your kindness with the best of luck.
The result turns out to be super moist, puffy, sweet and savory with a strong Pandan aroma which makes it simply; irresistible.
This one is a perfect companion for your serene ‘me time’, or any kind of gathering.
Ingredients
Green Layer
250 g or about 16 tablespoons of Rice Flour;
250 g Sugar;
40 g or about 3 tablespoons of Sago Flour or Tapioca;
65 ml or about 1 sachet of thick coconut milk;
500 ml or about 2 cups of water;
10 Pandan leaves + 200 ml or about ¾ cup of water, if you want to be practical, you can replace it with Pandan paste, to taste.
White Layer
250 g or about 16 tbsp of Rice Flour;
40 g or about 3 tbsp of Sago Flour or Tapioca;
½ tsp Salt;
65 ml or about 1 sachet of instant thick coconut milk, you may go with thicker coconut milk, which is as much as 2 sachets [130 ml], to taste;
500 ml or about 2 cups full of Water.
Notes
For the coconut milk solution, if you use coconut milk from a ‘real coconut’. Then it’s fine to use medium-thickness coconut milk (made from ¼ of real coconut) for the Green layer batter.
While for the White Layer, you can use a little thicker coconut milk (made from ½ of a single real coconut) to get the best of the final result.
To get a whiter and cleaner texture of the white layer batter, then make sure to use Tapioca flour for the flour mixture. For if you use a mixture of sago flour, the results tend to be darker. Alternatively, we can use food grade food coloring powder to enhance the color of the white layer.
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