8 Serves
96 Mins
In a large mixing bowl, combine rice flour, tapioca starch, and sugar. Gradually whisk in the coconut milk until the mixture is smooth and well-combined.
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TunisianVitamin B1
0 mg / 1.2 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
201 mg / 4,700 mgSodium
116 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
16 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Divide the batter into two portions. Add pandan extract to one portion to create a green layer, leaving the other portion plain white.
Prepare the steamer and lightly grease a cake pan. Pour a thin layer of the white batter into the pan and steam for 5 minutes until set.
Pour a thin layer of the green batter over the set white layer and steam for another 5 minutes. Repeat this process, alternating layers until all batter is used.
Once the final layer is steamed, remove the cake from the steamer and allow it to cool completely before slicing into pieces.
10
g61
g6
g
Japanese