Green And White Layer Cake

Ingredients:
-   3 glass rice flour
-   1 1/2 glass sagoo flour or corn flour
-   1 1/2 glass white sugar
-   6 glass coconut milk from 1 big size of coconut
-   Pandan Leaves, torn and knotted
-   1/2 tsp salt
-   few drops Pandan Pasta (or food color)

method:

1.   Combine sugar, coconut milk, salt and pandan leaves in a saucepan. Bring to a boil and stir constantly to dissolve the sugar. Strain and set aside until it become lukewarm. 

2.   Put rice flour and sagoo flour into a large mixing bowl. Pour in the coconut milk gradually and mix well. Strain the batter if needed to make sure there are no lumps in the batter.

3.   Divide the batter into 2 Add few drops Pandan Pasta (or food color) to the half part of the batter and leave the other part white (I divide it into 1/3 part green and 2/3 part white). 

4.   Heat an oil greased 25 x 25 cm pan inside a hot steamer for 5 minutes. Pour 50 ml (1 ladle) of white batter into the pan. Cover the steamer and steam for 5 minutes until it getting firm. Open the steamer and pour 50 ml (1 ladle) green batter over the white, and steam for 5 minutes. 

5.   Repeat the procedure, alternating white and green batter until all the batter is used up. After the final layer is set, steam for a further 20 minutes. Remove from steamer and let it cool. Serve by cutting the kue with an oil greased knife.