Bikang Pandan

Main ingredients

  • 1 cup rice flour
  • 2 tablespoons tapioca flour
  • ½ cup white sugar
  • ¼ teaspoon salt 
  • 1 cup coconut milk
  • 1 tablespoon suji leaf juice
  • Vegetable oil to brush the mold


  • Heat the mold pan and also coconut milk in a pan on a medium heat.
  • Meanwhile in a mixing bowl, add in rice flour, tapioca flour, white sugar and salt and mix wells.
  • Add in hot coconut milk little by little, stir through with a whisk.
  • Set aside the rice flour batter.
  • To make the green colour batter, take 2 small ladles of the rice flour batter, put in a small bowl, add in suji leaf juice and mix well.
  • Brush the mold with vegetable oil, pour the rice flour batter into the mold and drizzle half teaspoon of green colour batter on it.
  • Cover the mold pan with the lid and cook for 5 – 6 minutes until firm.
  • Once cooked, take out bikang from the mold, a little bit at a time so you almost turning it inside out and when you are finish it should looks like a flower in bloom.
30 minutes
15 small cakes