Name: Steamed layer cake - kuih lapis pandan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: En
Ingredients: 350 ml thin coconut milk (from 1/2 grated coconut); 225 gm granulated sugar; 2 pandan leaves, knotted; pinch of salt; 225 gm tapioca flour/starch; 60 gm rice flour or glutinous rice flour; 1 tbsp mung bean/green bean flour; 250 ml thin coconut milk (from 1/2 grated coconut); -4 pandan leaves, cut up coarsely; 50 ml water

Ingredients

The syrup :

350 ml thin coconut milk (from 1/2 grated coconut)
225 gm granulated sugar
2 pandan leaves, knotted
pinch of salt

Combine and sift :

225 gm tapioca flour/starch
60 gm rice flour or glutinous rice flour
1 tbsp mung bean/green bean flour
250 ml thin coconut milk (from 1/2 grated coconut)

Pulsed in a blender, strained and juice extracted :

4 pandan leaves, cut up coarsely
50 ml water

Preparation

Preparation10 min

Cook time15 min

Boil ingredients for the syrup until sugar dissolves. Strain and let cool.
Sift the flours, add the 250 ml of coconut milk and stir until smooth. Pour in the boiled and cooled syrup gradually and stir well to blend.
Divide the batter into 2 portions and to one of the portions add the green pandan juice and stir well to mix the colour in evenly.
Pour in about 100 ml of white batter into the pan and steam for 6 to 7 minutes covered. Do the next layer green and so on until the batter is all used up and the green layer is the top most layer. Whent he final layer is poured in steam the kuih for 20 to 30 minutes to ensure that the whole kuih is completely cooked. team the last 5 minutes uncovered to dry the surface.
Let the kuih cool for 2 to 3 hours, brush the top with very lightly with cooking oil then cut. The knife of cookie cutter may be lightly greased for easier cutting.