Kuih lapis, Southeast Asia bite-sized cakes made with tapioca flour, rice flour, pandan leaves and coconut milk. It’s a vibrantly coloured cake with 9 layers. They are chewy, springy, soft and delicious.
Ingredients
- 1 1/2 cups water
- 2 1/2 cups coconut milk
- 3 pandan leaves, knotted
- 3/4 cup sugar of choice (I used raw cane)
- 1/2 tsp salt
- 2 cups tapioca flour
- 3/4 cup rice flour
- 3/4 cup all purpose flour
- 2 tsp butterfly pea powder for the colour (Dissolved in 2 tsp water)
Instructions
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In a large pot combine water, coconut milk, sugar, salt and pandan leaves together till sugar dissolved. Turn off heat, allow mixture to cool completely.
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In a mixing bowl mix together tapioca flour, rice flour and regular flour. Set aside.
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Discard pandan leaves from the coconut milk mixture. Gradually add coconut mixture into the dry mixture with a hand whisk. Whisk until smooth and combine. Then strain mixture through a sieve.
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Divide mixture in two equal portions, add dissolved butterfly pea flower powder into one portion, keeping one portion.
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Line a cake pan with parchment paper. (Kuih lapis do stick, I use parchment instead of greasing the pan with oil. I found it easier to remove the cake from the pan with parchment.) then place it in the steamer.
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Use same size measuring cups to spoon the mixtures (to get the even layers).
Start with blue color, then white and blue. Pour about 1/2 cup (depending on the pan you use) blue batter into the pan. Steam for 5 minutes. Then pour in white layer and steam for 5 minutes. Repeat this sequence until you get 9 layers. Lastly, steam for 15 minutes. Let it cool for at least 4 hours before slicing. Use an oiled knife to slice cake and enjoy!
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