Base flour

rice flour (250 grams) • tapioca flour (125 grams) • arrowroot flour (or substitute with cornstarch) • cooked and finely mashed purple sweet potato (60 grams) • thin coconut milk (700 ml) • palm sugar (100 grams) • granulated sugar (150 grams) • salt • thick coconut milk (700 ml) • salt (adjust to taste) • rice flour (60 grams)

For the base: • rice flour (about 1/3 cup) • mung bean flour • arrowroot flour • palm sugar (about 100 grams; adjust to taste) • thin coconut milk (about 240 ml) • concentrated pandan juice (about 60 ml; you can use store-bought pandan extract) • For the topping: • rice flour (about 1/4 cup) • thick coconut milk (about 480 ml) • salt

tapioca flour (about 40 grams) • rice flour (about 40 grams) • granulated sugar (about 30 grams) • palm sugar (about 30 grams) • small cup coconut milk (about 1/2 cup or 120 ml) • (about 2/3 cup) purple sweet potato, blended until smooth • coconut milk (240 ml) • salt • rice flour (about 8 grams)

rice flour (35 grams) • tapioca starch (15 grams) • coconut sugar (40 grams) • thick coconut milk (100 grams) • pandan juice (100 grams) • rice flour (10 grams) • coconut sugar (10 grams) • salt • thick coconut milk (100 grams)

rice flour (50 grams) • arrowroot flour (20 grams) • tapioca starch (7 grams) • palm sugar (150-200 grams, adjust to taste) • thick coconut milk (about 120 ml) • thin coconut milk (about 120 ml) • concentrated pandan juice (about 120 ml) • thick coconut milk (about 360 ml) • rice flour (30 grams) • salt (10 grams)

rice flour (about 60 grams) • tapioca flour (about 24 grams) • thin coconut milk (about 240 ml) • water (about 80 ml) • palm sugar (about 200 grams) • rice flour (about 40 grams) • salt • thick coconut milk (about 480 ml)

apples • ground cinnamon • granulated sugar • lemon juice 🍋 or apple cider vinegar • all-purpose flour • store-bought pie crust (for the base) • store-bought pie crust (for the lattice top)