Buko Pandan Kutsinta

Ingredients:

Pandan:
1⅓ cup sugar
1⅓ cup water
3 pandan leaves, washed and lightly bruised (to extract more flavor)
1 teaspoon Pandan essence
1⅛ cup Glutinous rice flour
¼ cup Tapioca flour

Coconut Cream:
¾ cup Sugar
1 cup Coconut Cream
1⅛ cup Glutinous rice flour
¼ cup Tapioca flour

Assembly:
1 tablespoon oil, for lining containers
1 cup coconut cream
1/4 cup white sugar

Procedure:

Pandan:
1. Combine sugar, water, and pandan leaf in a pot over medium-high heat and bring to a boil. Stir until sugar dissolves. Allow to boil and remove from heat, remove pandan leaves, and set aside to cool.
2. In a bowl, combine rice flour and tapioca flour. Slowly add pandan syrup, and whisk thoroughly until smooth and well combined. Add Pandan extract.

Coconut Cream:
1. In a pan over medium high heat, dissolve sugar in coconut cream and bring to a boil. Set aside to cool.
2. In a separate bowl, combine rice flour and tapioca flour. Slowly add coconut cream mixture, and whisk thoroughly until smooth and well combined.

Assembly:
1. Lightly oil the containers/molds and pour in a thin layer of Pandan mixture. Steam until just set. Add a layer of coconut cream mixture and steam until just set. Repeat, alternating layers until molds are filled.
2. In a saucepan, dissolve white sugar into coconut cream and bring to a boil until thickened (but not browned). Set aside sauce.
3. Pour coconut cream and sugar sauce over the layered kutsinta and enjoy!