Kue pepe - kue lapis sagu - indonesian steamed layered sago cake

Ingredients

• 250 g tapioca flour (original: sago flour)
• 800 mL coconut milk from 2 coconuts
• 225 g sugar
• 100 g rice flour
• 4 kaffir lime leaves
• 1 pandan leaf
• 1 lemongrass, take the white part
• ½ teaspoon salt
• ½ teaspoon vanilla powder
• 1 tablepsoon oil, for brushing
• 60 g cooked beets, for natural red colour
• 2 spice muslin bags

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Preparation

• Preheat a steamer. In a small food processor, grind pandan leaf, kaffir lime leaves and lemongarss until smooth.
• In a spice muslin bag, put those leafy mixture; tied up. In a pot, combine coconut milk, spice in a muslin bag, sugar, and salt.
• Stir occasionally and bring to a boil. Set a side and take the spice bag out. Get ready with the whisk. In a big bowl, place tapioca flour, rice flour and vanilla powder.
• Gradually add coconut milk mixture to the flours. Use your left hand to pour the coconut milk while your right hand, keep stirring with a whisk.
  
• Divide the batter into two for colouring. Grind cooked beets and fill a clean muslin bag with the ground beets.
• Squeeze the juice over to colouring batter 1 and whisk. Leave another mixture with its colour, white.
• For a tin pan, you need to line the bottom part with banana leaves or plastik wrap before brushing.
• Place the pan in a steamer. With a laddle soup, add 2 laddle soups of red batter to the pan.
  
• Steam for 5 - 6 minutes. With the same measurement, add white batter on top of red layer. Steam again. Repeat process until all the batter is used up.
• Steam the whole contents for about 20-30 minutes until done. Allow to cool and slice a knife that is wrapped with plastic wrap or use string to slice.

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