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5 cups coconut cream from 2 coconuts
2 cups rice flour
2 cups sugar
1/2 teaspoon powdered anis
1/4 kilo ubi, pared, boiled, mashed and strained
red food color

For the top layer, mix 1 1/2 cups coconut cream, 1/2 cup rice flour and 2/3 cup sugar; set aside. To the rest of the rice flour, add the remainign portions of coconut cream, sugar and the aniseed. Blend very well. Divide this mixture into 2 parts. To one part, add the ubi to make the middle layer. To the remaining portion, add enough food coloring to give a light pink tint. This will be the bottom layer. Boil water in a big pan or steamer. Line a 9 or 10-inch diameter bamboo steamer with muslin cloth. Stand it (the steamer) up in the boiling water and pour the pink mixture. Steam until set. Pour the ubi mixture next and steam again until firm. Do the same for the topmost layer. When done, remove layers from steamer and allow to cool. Slice into 2-inch wdges. Arrange on a platter lined with banana leaves.

Source:The Coconut Cookbook by Conrado A. Escudero