If you prefer using other colours for this kueh, replace the pandan juice with 3 Tbsps of fresh fruit juice or a few drops of colouring.

Makes a 30 cm x 25 cm x 8 cm tray

Ingredients
700 g grated coconut (white portion only)
200 g pearl sago, placed in a sieve and soaked in cold water for 2 hours, then drained
130 g caster sugar
1 tsp salt
2 tsp pandan juice (squeezed from 15 pandan leaves blended with 200 ml water)
100 g black sugar

Method
1. In a bowl, mix the grated coconut and pearl sago together. Add the caster sugar and salt.
2. Divide the coconut and sago mixture in half into 2 bowls. Add the pandan juice to one half of the coconut and sago mixture.
3. In a rectangular aluminium steam tray, spread the coconut and sago mixture without the pandan in an even layer with a spatula. Sprinkle the black sugar evenly on top of this layer.
4. Spread the pandan-infused coconut and sago mixture and smooth with a spatula to form the third layer.
5. Put the tray into a stovetop steamer and steam over high heat for about 30 minutes, until mixture turns solid.
6. Take the tray out of the steamer and set aside to cool for 2 to 3 hours at room temperature.
7. Once cool, cut into desired shapes and serve.