Tapioca Lapis Kueh

 

 

1500 ml thick coconut milk + 1/4 teaspoon salt

500 g tapioca flour, sifted

150 g rice flour, sifted

450 g caster sugar

1000 ml water

5 pandan leaves, tied into a knot

1/2 teaspoon red colouring

1/2 teaspoon green colouring

 

 

1 Place the coconut milk in a mixing bowl and add the tapioca flour and rice flour. Stir to mix into a lump-free batter.

2 Combine the sugar, water and pandan leaves and bring to boil, stirring frequently till the sugar dissolves. Discard pandan leaves.

3 Remove from heat. Pour in the prepared batter and mix well vigorously until it becomes a thick batter.

4 Divide the batter equally into 3 portions.

5 Colour one portion with the red colouring and another portion green. Leave the third portion plain.

6 Steam a 20 cm cake tin for 5 minutes and then grease it lightly with oil.

7 Pour 1 cup of the prepared red coloured batter into the tin and steam for 10 minutes.

8 Pour 1 cup of the green coloured batter and steam for 10 minutes. Follow with 1 cup of plain batter and repeat procedure until all the batter is used up.

9 Leave to cool thoroughly before cutting into pieces with an oiled knife.