KUIH LAPIS

INGREDIENTS :
400 ml coconut milk 400 ml water 150 g (reduced) 3 pieces pandan leaves (knotted) 200 g rice flour 100 g tapioca flour 10 g hoen kwe flour / green bean flour any food coloring 

METHOD OF PREPARATION:
- In a pot, boil water, sugar and pandan leaves together till sugar dissolved. Turn off heat, discard pandan leaves and add in coconut milk. Stir well and leave aside to cool. - Mix tapioca flour and rice flour together and gradually blend well into coconut liquid with a hand whisk. Then strain mixture through a sieve to ensure it is free from lumps. - Divide mixture in two equal portions and add desire coloring into one portion, keeping one portion white (you can add more color if you want it). - Grease a 7 inch square or round cake pan and place in steaming pot at high heat for few minutes over high heat. - Pour about 100-125ml of white liquid into the heated pan and steam at the high heat for about 4 minutes or until batter is cooked. Then add 100-125 ml of pink liquid onto it and steam for another 4 minutes. (reduce liquid for thinner layers). - Repeat the procedure until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time. - Add little more rose pink color the last layer to make it a deeper shade of pink, and steam the whole cake for about 15 minutes. - Leave kuih lapis to cool completely after steamed and invert the cake pan to knock out the kuih. - Grease knife with a little bit of oil before cutting. (easy and did not stick)