Layer cake (Karon Chan)
| 1 1/4 Cup | Arrowroot flour |
| 1/4 Cup | Rice flour |
| 3/4 Cup | Tapioca flour |
| 1 Cup | Water |
| 2 1/2 Cup | Coconut cream |
| 4 | Pandanus leaves, roughly cut |
| 1 Cup | Water (to create green water) |
| 3 Cup | White sugar |
| 1/2 Cup | Coloured water |
- In a blender put pandanus leaves and 1 cup of water and blend until the water turns green. Filter the water through a sieve and wring out the leaf fibers. Put the water through coffee filter (optional) to remove all leaf fibers in the green water. Put to one side
- In a bowl mix all the flour and 1/2 cup of water and coconut cream. Create a smooth paste. Divide the paste in half
- Add the green water to one half and the other 1/2 cup of normal water to the other. Mix the water in to each (individually) to give you green mix and white mix
- In a steamer put your bowls or tins to hold the cake. Steam them for 5 minutes before putting in the first layer of cake mix.
- Place a thin layer of mix (either white or green) over the bottom of each cake container. Cover the mix and allow to steam for 5 minutes
- Remove lid and carefully pour to opposite colour over the cake to completely cover the previous layer. Cover for another 5 minutes
- Keep laying a new layer with alternating colours every 5 minutes until you no longer have any more space or run out of mix.
- Allow to cook for an additional 10 minutes after the final layer has been applied
- Once cooked put the cakes in the fridge (or some ice water) to cook down. Once cool pry the cake away from the edges of the container and serve