Talam Kacang Hijau

Ingredients
400 gm sifted green bean flour
100 gm hoen kwee flour
80 gm sifted tapioca flour
600 gm palm sugar
200 gm fine sugar
1 tsp salt
2500ml thick coconut milk
2 tsp green food colouring
2 pandan leaves
7 inch square baking tin

1. Heat coconut milk with palm sugar, fine sugar and pandan leaves until sugar dissolves. Strain and put aside to cool.
2. Combine all ingredients in a big bowl and add the coconut milk little by little until finish.
3. Stir till mixture is smooth, strain and divided into 2 potions. 1 potion add in green food colouring and the other without any colour.
4. Grease baking tin and line with greaseproof paper. Place baking tin in steamer and steam for 5 minutes.
5. Remove baking tin from steamer.
6. Pour in ½ cup of the first colour batter; return baking tin to steamer and steam for 5 minutes.
7. Remove baking tin from steamer, pour in ½ cup of the second batter without any colouring and steam for 5 minutes.
8. Repeat the layering and steaming with a different colour of batter for each layer. After pouring in the last layer, steam for 15 minutes to cook through.
9. Remove and let cool. Cut into serving pieces.