• 300g rice flour
• 250ml water

Syrup :

• 275g sugar
• 375ml water
• 1 pandan leaf, knotted

1. For the syrup, bring sugar, water and pandan leaf to a boil to dissolve the sugar. Allow to cool completely.
2. Combine (B) together to form a dough. Remove a piece of dough the size of a fist from the main dough. Put it in a saucepan and add about 125ml water. Cook over low flame until it turns gluey and starchy, keep stirring as it is being cooked. Leave aside to cool completely, then mix well with the main dough to form a flour paste.
3. Put lukewarm water in a bowl, add sugar and sprinkle with instant yeast. Leave aside for it to froth, then add this to the flour paste. Blend well and set aside for one to one and a half hours.
4. Combine sugar syrup with the flour paste and mix well. Leave aside to rest for 10 to 15 minutes.
5. Pour mixture into a well-greased 22cm square cake pan.
6. Steam cake over rapid boiling water over a moderate heat for 15 to 20 minutes.