Shredded Talam

Ingredients :
900 ml coconut milk (from 1 coconut)
200g rice flour
50g tapioca flour
100ml water
8 pandan leaves
1 tbsp sugar
1 tsp salt
1/4 tsp pandan paste

toppings:
beef floss/chicken floss
decoration:
celery leaves, curly red chilies
(if you don't have it, replace with pandan leaves)
*use real coconut milk is better, (if you use 200ml instant coconut milk, add water to the rest)
*baking pan measuring 20x20x4cm

HAPPY COOKING
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