Kuih Lapis
230g rice flour
45g corn starch
840 ml coconut milk
1/4 tsp salt
1/2 tsp pandan paste
A few drops yellow, green and red colouring
For the syrup:
280g sugar
250ml water
3 pandan leaves
Method:
1. Combine sugar, water and pandan leaves in a saucepan. Bring to a boil to dissolve the sugar. Set aside to cool.
2. Put rice flour, cornstarch and salt into a large mixing bowl. Pour in coconut milk mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.
3. Divide batter into 3 equal portions. One add in the pandan paste (green), one in yellow coloring and one in red coloring. From each color portion divide into 3 equal portions.
4. Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.
5. Steam the batter layer by layer. Pour the 1st layer of batter on the heated tray. Cover and steam over medium heat for 2-3 minutes or until set.
6. Follow by the next color and steam for 2-3 minutes and then the next layer.
7. Repeat the procedure, alternating the color until all the batter is used up.
8. After the final layer is set, steam the kuih for a further 15-20 minutes.
9. Cool the kuih thoroughly before cutting into it.
Note:
Stir the mixture each time before pouring into the steaming pan. Test each layer whether it is cooked before making the next layer. You can use your fingertips to check if the layer is cooked.
