Dessert

Kuih lapis (steamed layered cake)

Name: Kuih lapis (steamed layered cake)
Total time: 90 min
Yield: 12
Ingredients: 300 g Rice flour; 150 g Cornstarch; 250 g Sugar; 600 ml Coconut milk; 4 leaves Pandan leaf

Preparation time: 1 h 30
Servings: 12

Ingredients

Rice flour — to buy300 g
Cornstarch — to buy150 g
Sugar — to buy250 g
Coconut milk — to buy600 ml
Pandan leaf — to buy4 leaves

Preparation

Mix rice flour, cornstarch, sugar and coconut milk into a smooth, lump-free batter.
Split the batter into two equal portions, color one with pandan juice, leave the other plain.
Heat the steamer, pour a thin layer of the first batter into an oiled mold.
Steam 5 min until the layer is set and firm to the touch.
Pour the next colored layer on top, steam 5 min more, repeat alternating until the batter is used up (8-10 layers).
Let the cake cool completely in the mold, at least 2h.
Cut into squares with an oiled knife for clean cuts.
Serve at room temperature, the texture should be soft, elastic and clearly layered.