300 g Tapioca Flour
150 g Wheat flour
325 g Sugar
7 g Salt
1200 ml Liquid Coconut Milk
4 g Green Pandan Paste
4 g White Food Colouring
2 g Red Food Colouring
7 g Cooking oil
Serundeng Coconut:
300 g Grated Coconut
5 g Salt
5 g Sugar
1 18x18cm Cake Pan
Cut the cake into 3 equal parts and slice them into 1 inch pieces. Coat well with coconut serundeng. Serve.