Ingredients :
250 gr sago flour
100 gr rice flour
250 gr sugar
1/2 tea spoon of vanila
1/2 tea spoon of salt
800 cc coconut milk, separate 200 cc to be boiled
Cooking oil for polishing
Food coloring that suit your taste

Methods :
Dissolved 50 gr sago flour with 50 cc coconut milk. Add the 200 cc coconut milk that had been boiled first, then add sugar. Stir and leave them to cold. Mix the rest of the sago flour with rice flour, vanila and sugar. Pour them on top of the cold sago batter, then pour the rest of the coconut milk slowly until the batter become slick. Separate some of the batter as much as you please, to give it food coloring. Prepare a 20 x 20 cm brass, polish it with cooking oil. Pour about 6 table spoon of the white batter, then steam it for 5 minutes. Then, pour about 6 table spoon of the coloring batter and steam it for 5 minutes. Do it repeatedly, until all the batter is used. Steam them until cooked, then leave it to cold. Cut the layer with a knife that covered with papaya leaf, so the knife won’t stick to the layer.