Colorful Cake

Wash the colorful leaves clean.

Cut the colorful leaves into small pieces, add water, and blend them in a food processor.

Filter out the leaf residue, leaving only the juice.

Take 2 cups of water chestnut powder and add 2 cups of pandan water.

A cup of milk, shake well to mix! The cups should be the same size!

Stir evenly.

Sift once. Set this slurry aside for now!

Take another bowl, mix three cups of water chestnut water, one cup of milk, and one cup of sugar.

Pour into a saucepan and bring to a boil.

Scoop a spoonful of freshly prepared raw starch and pour it into the milk pan.

Cook until it becomes a thin paste, then turn off the heat.

Pour the paste from the milk pot into the raw mixture from earlier, and stir quickly.

Pour them into two glass containers, turn the heat to high, and steam them over water for twenty-five minutes! Let them cool for one or two hours before unmolding!

Cut into pieces and plate, perfect for breakfast or afternoon tea!