Note: This dessert is traditionally prepared with fresh juice/extract of pandan (screwpine) leaves. Frozen pandan leaves, sold in Asian Grocery, can also be used to make the juice or extract. A good amount of fresh pandan leaves should be clean first and then cut into pieces and then blend with 1 - 2 cup of water. Using a fine strainer or a cheese cloth and squeeze well to get the juice. Since we dont have any fresh leaves, we used store bought pandan paste.

A - Place all ingredients A in a pot. Whisk or stir well until rice flour is dissolved with no visible lump. Move this pot to the stove and over a medium heat, cook and stir this batter mixture continuously until it starts to lightly thicken (but it doesn’t have to thicken so much). Immediately Pour this batter mixture into tiny glasses or dessert cups, filling them up to 2/3 full. B - Top or Sprinkle these cups of pandan batter mixture with a very thin layer of fine sugar. Keep aside.

C - In a pot, combine and mix all ingredients C. Stir well until there is no visible lump of rice flour. Next, place this pot onto a stove. Cook this this mixture over medium heat. Keep stirring or whisking until this mixture thickens. Turn the heat off. Pour this mixture on top of the green pandan layer. Refrigerate. Best served chilled.