Recipe from Jenny’s Delicacy

Amount i used for this recipe:

Tapioca layer:
900g grated tapioca (from 1.2kg of whole tapioca)

150g coconut milk (diluted)

3/4 teaspoon of salt

190g sugar

Sago layer:

300g sago

120g sugar

Tapioca layer

Sago soaked overnight in pandan water (pandan leaves blended with water and sieved) Used a lot of pandan resulting in very green colour, next time will use less pandan with slight pandan hue will be enough.

Sieved sago to remove pandan water next day, add sugar

Steamed tapioca layer for 40 – 60 minutes and sago level for 20 – 40 minutes.

Done with sago level on top and tapioca level below.

Closed up of cross section.

Not bad, can try, better eaten when slightly warm for soft texture. Not advisable to put into fridge as it will harden.