1,300g water (800g in 1 cup and 500g in another cup)
300g Guinness Draught
170g tapioca starch
100g all-purpose flour
4 pandan leaves
2g lye water (available at most baking stores in Singapore)
Add 800ml of water, sugar and pandan leaves to a saucepan and bring to a boil. The consistency should be reduced by ½ until syrupy.
Pour the Guinness Draught and 500ml of water into a bowl. Add the starch and flour, and stir well until smooth.
Using a Bain-marie, add in both the flour and the gula Melaka mixtures. The texture should be viscous just like treacle or molasses.
Finally, add the lye water and transfer to a 9x9” baking tin.
Steam for 45 minutes and serve.