Ingredients
350g Tapioca flour
100g Rice flour
500ml Water
260g Sugar
4 Pandan leaves
500ml Thick coconut milk with a pinch of salt
Colouring
Instructions
In a pot boil water, sugar and pandan leaves together till sugar dissolved. Turn off heat, discard pandan leaves and add in coconut milk. Stir well and leave aside to cool.
Mix tapioca flour and rice flour together and gradually blend well into coconut liquid with a hand whisk. Then strain mixture through a sieve to ensure it is free from lumps.
Divide mixture into 4 equal portions and add desire colouring into one portion, keeping one portion white. (You can use more colours if you prefer to have more colourful layers)
Grease a 7 inch square or round cake pan and place in steaming pot for few minutes over high heat.
Pour about 100-125ml of colour liquid into the heated pan and make sure each layer is cover fully and steam at high heat for about 4 minutes or until batter is cooked. Then alternate your colour batter and steam for another 4 minutes. (reduce liquid for thinner layers)
Repeat the procedure, alternating the colour batter until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time.
Leave Kuih Lapis to cool completely after steamed and invert the cake pan to knock out the kuih.
Grease knife with little oil before cutting. You may also brush a little oil on the surface as gloss finishing.
Note: if your steamer need to add water during the steaming , please add hot boiling water only when you add in new layer. Do not add in half way when the layer which is steaming is not cooked. Make sure no water drip from your steamer cover. Best use bamboo steamer. If using the normal steamer cover your tray with alum foil so that the water dripping will be blocked.
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