A steamed coconut layer rice cake eaten cold, cut into cubes. This keeps for a week or two in the frigde and can be made well ahead of time. If you can't find rose water, use vanilla.
Ingredients 100 gms Rice Flour 100 gms Cassava Starch ( Pang Taw Yai Mum ) 400 gms Sugar 500 gms Rose Water 100 ml Coconut Milk Pink Food Colouring
Preparation 1. Boil the water with the sugar and leave it to cool to make a syrup. 2. Mix the 2 flours together, add the coconut milk and syrup and mix together. It should form a runny liquid. 3. Separate the mixture into 2 parts, one part colour pink with the food colouring, the other leave white. 4. Put the steaming pan on to get it hot. 5. Into a aluminium tray pour a 1/2cm layer of the white mixture and steam it for 10-15 minutes until it is coooked. 6. Pour a layer of pink and steam that, and alternate white and pink until the tray is full. 7. Leave to cool and cut into 3cm sided cubes.