*You may use different combination of flour., each mixing method gives different texture:
- 350g tapioca flour (or with 50% wheat starch) + 100g rice flour - very chewy
- 225g tapioca flour (or with 50% wheat starch) + 225g rice flour - chewy
- 100g tapioca flour (or with 50% wheat starch) + 350g rice flour - soft
- 225g rice flour - very soft, with different taste
(Wheat starch has different properties and will give food a different texture)
Ingredients
- 350g Tapioca flour
- 100g Rice flour
- 500ml Water
- 250g Sugar
- 4 Pandan leaves
- 500ml Thick coconut milk with a pinch of salt
- Rose pink colouring
- 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. (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 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)
- Repeat the procedure, alternating white and pink liquid until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time.
- Add a little more rose pink colour to the last layer to make it a deeper shade of pink.
- 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.
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