Es Selendang Mayang

Ingredients

• 150g (5.3 oz) rice flour, sifted
• 100g (3.5 oz) tapioca starch
• 800ml (3 1/3 cups) water (for jelly batter)
• 100g (3.5 oz) granulated sugar
• •••See the full ingredient list and shop it in the app.

Method

1. 1Make the jelly batter: In a bowl, whisk together 150g (5.3 oz) rice flour, 100g (3.5 oz) tapioca starch, 100g (3.5 oz) granulated sugar, and 1.5g (1/4 tsp) fine salt. Gradually whisk in 800ml (3 1/3 cups) water until completely smooth.
2. 2Divide and color: Divide the batter into 3 equal portions, about 370ml (1 1/2 cups) each. Add 2 pandan leaves (about 4g (0.14 oz)) to one portion (green layer). Add 1.25ml (1/4 tsp) red food coloring to a second portion (red layer). Leave the third portion plain (white layer).
3. 3Cook the first layer: Lightly grease a saucepan with about 2.5ml (1/2 tsp) neutral oil. Pour in 1 portion of batter. Cook over medium heat, stirring constantly, until thick, glossy, and translucent, about 5 minutes. If cooking the pandan portion, keep stirring until fragrant, then remove and discard the pandan leaves.
4. 4Set the first layer: Lightly grease a shallow tray about 20cm x 12cm x 4cm (8 in x 5 in x 1.5 in) with about 2.5ml (1/2 tsp) neutral oil. Pour in the cooked jelly and spread to an even layer about 6mm (1/4 in) thick. Cool until set, about 20 minutes.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.