Ingredient A
280g Sugar
6 pandan leaves
500g water
Ingredient B
500 g coconut milk
1/4 tsp of salt
( 200g Kara packet coconut combine with 300g water = 500g coconut milk )
350g Tapioca flour
100g Rice flour
50g Sago flour
500g Water (For making syrup)
1 -2 tsp vanilla flavour
30 blue peas flower ( pounded in a mortar , and add 5-6 tbsp some water )
Methods
Method -step 1
In a pot of 500g boiling water add sugar and pandan to boil slowly till sugar dissolved.
Turn off heat remove the pandan leave set aside to cool, add coconut milk into sugar syrup stir till well blend set aside.
Method -Step 2
1) tapioca, rice and sago flour
2) add in sugar with coconut syrup
3) add vanilla flavour
Mixed well, then strain mixture through a sieve to ensure lumps free.
Divide mixture in 3 equal portions as per below.
1st portion total 640 g - white batter = 4 portion @ 160g each layer
2nd portion total 640g - Add blue pea pounded flowers juice =4 portion @ 160g each layer
3rd Last portion 160g - Add a few extra drops blue pea flowers juice to darken the top last layer.
Grease a 7 inch square cake pan and place it on the steaming boiling pot for 5-8 minutes
We are ready to steam
1st layer - 160 g of blue batter into the pan and steam at high heat for about 4 -5 minutes
2nd layer - 160 g of white batter and steam at high heat for about 4 -5 minutes
Repeat the procedure alternate until the 8th layers.
To the 9th last layer steam for about 15 -20 mins till the surface is fully cooked
Use a little oil to brush on the surface as gloss finishing. (optional)
Leave Kueh Lapis to complete cool and invert the cake pan to remove out Kuih Lapis
Use plastic cake knife to cut and serve
That's it.
Notes and tips
Remembering to stir the batter each time before pouring out the batter to steam each time.
When opening the steamer lid..ensure the steam water does not drop on the kueh.
This recipe ingredient is adapted from famous Anncoojournal.com
