Tapioca Layered Cake

Mix coconut milk, caster sugar, brown sugar, AJI-NO-MOTO®, and pandan leaf. Cook over low heat until sugar melts. Strain and let the mixture cool.

Place plastic wrap in an 8" x 8" x 3" baking pan, then lightly oil the plastic wrap.

Heat the steamer. Then mix tapioca and rice flour with the previous mixture.

Pour into the baking pan and steam for 20 minutes.

Remove, wipe away excess steam with kitchen paper, and make some longitudinal and transverse marks on the surface.

Mix all top layer ingredients except salt. Add salt if needed.

Strain the mixture and cook over low heat until half thickened.

Then slowly pour over the bottom layer and steam for 25 minutes.

Let the tapioca layer cool for a day.

Let the tapioca layer cool for a day.