Pumpkin Layered Cake

Ingredients:

130 gm. Mashed Pumpkin (steam till cooked, mash and drain away the excess water)
85 gm. Pumpkin - shredded (raw)
100 gm. Rice flour
120 gm. Sago four
300 gm. thick coconut milk or evaporated milk
200 ml. water

Boil:
220 gm. sugar
250 ml. water
some pandan leaves

Method:

(1) Boil sugar with water and pandan leaves until sugar is dissolved.
(2) Combine rice flour, sago flour, thick coconut milk and water. Then pour in the boiled sugar syrup and mix till evenly combined.
(3) Scoop out 220 gm. of the batter, mix in the mashed pumpkin and set aside.
(4) Pour the balance batter into a pot and stir over heat till mixture thickens. Add in shredded pumpkin, mix till evenly mixed. Pour into an 8" square tin and steam over high heat for 20 mins.
(5) Pour the mashed pumpkin batter onto the steamed cake and steam for another 20 mins. till cooked.
(6) Cool thoroughly before slice and serve.