Srikaya pulot from aceh and how to cook

Ingredients
Sticky Layer Material
300 gr Rice Stick 2M Soak
250 ml Santan
3 Pandan leaf sheets
1/2 teaspoon salt
Hunkue Coating Materials
50 gr Hunkue Flour
1/2 tsp agar2 plain
90 gr Sand Sugar
300 ml Santan
1/2 teaspoon Salt
3 drops of pasta according to taste (I use pandan leaves in blender)
Step
Layer of Glutinous rice: Glutinous stick 1/2 cooked (15 minutes)
Boil the coconut milk, pandan leaves, salt to boil while stirring
Enter the sticky rice 1/2 cooked before the coconut milk absorbed ketan
Prepare the baking sheet, steamed back the sticky rice until cooked and solid shake
Layer Hunkue (Srikaya): stir well all the layers of hunkue material until blended in the pan
After flattening, just cooked until boiling and explode while stirring constantly
Next lift and pour over the sticky rice that has been compacted in a baking sheet and flatten
Steamed back the sticky hunkue (srikaya) before it was cooked
After ripe lift, let it cool, just deh cut
good luck