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.
- 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)
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.
In a mixing bowl mix together tapioca flour, rice flour and regular flour. Set aside.
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.
Divide mixture in two equal portions, add dissolved butterfly pea flower powder into one portion, keeping one portion.
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.
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!