Steamed Layer Cake

Steamed Layer Cake (Kuih Lapis)

Ingredients Rice Flour – 150 grams Tapioca Flour – 6 spoon Sugar - 100 grams Coconut milk – 200 grams Pandan water – 400 ml Preparation: Boil 500 ml water in a cooking pot with three knots of pandan leaves until its flavor comes out.  Leave to cool. In a pot, mix rice flour, tapioca flour, sugar, coconut milk and pandan water. Pour the mixture into three bowls of equal parts. Add red color to one of the bowl. Add green color to the other one. Leave the last one plain. Put water into the lower layer of your steamer. If you don’t have a steamer, you can use a wok, add in water and place a rack on it. When the water start to boil, put a aluminum tin 9” or 10” on the steamer. Use a scoop to take the mixer and pour into the aluminum tin. Spread evenly thin layer on the tin. Steam it for about 7 minutes. Check to see that it is cooked. Now scoop another layer, this time with a different color. So you have a steamed layered cake. Steam for about 10 minutes on the last layer.