Another recipe that I used the recipe from ‘Delightful Sweet Treats’ by YThree Publisher
Ingredients :
A)130 g rice flour
600g tapioca flour
500ml concentrated coconut milk
400ml water
B) 450g caster sugar
700 ml diluted coconut meal
1 tsp salt
2 blades pandan leaves
C) colourings
I didn’t use any colourings and opted to go natural with pandan juice, so it was only a 2-toned kuih lapis ( white / green) lah
To get the pandan juice for a green colouring – Blend 5-6 blades of pandan leaves ( add a bit of water) and squeeze the juice
Method:
1 Mix ingredient A
2. Boil ingredient B and pour into A. Stir well
3. Divide batter into 2 portions ( as I only have the natural ( uncoloured/white) and the pandan layer, if you have more colourings, divide them into appropriate portions.) If you are the meticulous type that need all the layers to be of the same thickness down to the mm, then separate the batter into 9 portions lorr)
4.Pour in the ‘natural’ coloured batter into a tin ( 9″ x9″). Steam for 4 mins over medium heat, next pour the pandan coloured batter, steam for 4 minutes. Repeat the process with the other coloured batter until you finish the batter. The last layer should be steamed 25-30 minutes.
5. Uncover the steamer during the last 5 minutes (to dry the surface)
6. And very importantly, make sure the kuih is cool for a couple of hours before it is cut ( I heard of someone who leaves it overnight before they cut it). The pix shown here is what u get if you are not patient enough to wait a few hours for the kuih to cool before cutting ( i.e it was difficult to cut/ very soft and gooey so we got all the uneven shapes and sizes)
