Kueh lapis

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 in two equal portions and add desire colouring into one portion, keeping one portion white

Grease a 7 inch square or round cake pan or silicon mould and place in steaming pot for few minutes over high heat.

Pour about 100-125ml of white liquid into the heated pan and steam at high heat for about 4 minutes or until batter is cooked. Then add 100-125ml of pink liquid onto it and steam for another 4 minutes. (reduce liquid for thinner layers)

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.