Kueh Talam

Bottom layer:
Ingredients:
14oz granulated sugar 
5oz rice flour mixed with 10oz water
2oz lek tao hoon (green pea flour) mixed with 10oz water
6oz (about 20) pandan leaves, liquidised with 20 0z water and add 1 Tsp lye (alkaline) water

Method:
Sieve the rice flour, the green pea flour and the Strained pandan juice into the sugar. Mix well and cook over medium low heat until thick and creamy. Pour into a 12 inch pan and steam for 30 minutes. Remove cover every ten minutes and wipe off the water on the inside lid

Topping:
Ingredients:
12oz grated white coconut and 10oz water for 15oz santan
11/2 tsp salt
13/4oz rice flour added to 6oz water

Method:
Stir the santan, rice flour and salt together. When the bottom layer is cooked, gently pour on the topping and steam for another 10 minutes or until firm. Remove and wipe cover every 3 minutes.