Kuih Talam

Source:  Amy Beh (with some slight changes)

For bottom layer:
75g rice flour
25g mung bean flour
280ml water
250ml coconut milk
180g sugar
a few drops of pandan paste
soda bicarbonate solution (¼ tsp water  mixed with ¼ tsp soda bicarbonate)

For top layer:
50g rice flour
1½  tbsp mung bean flour
½  tsp salt
75ml water
225ml coconut cream

• In a mixing bowl, combine rice flour and mung bean flour with water and set aside for 15 minutes.  Then add in pandan paste, sugar and soda bicarbonate solution; mix well.  
• Set the bowl of flour mixture over boiling water and stir continuously with a balloon whisk until batter becomes fairly thick.
• Pour the hot batter into a greased 20cm round pan.  Smooth and level the surface with a spatula.  Steam over boiling water for about 30 minutes.
• Meanwhile, prepare the top layer - mix rice flour, mung bean flour, salt, water and coconut cream to combine.  Set aside for 10 minutes.  Gently pour the mixture over the cooked bottom (green) layer.  
• Steam for a further 10 minutes.  
• Cool the kuih completely before cutting.