Kuih Lapis

Method

1. 1

   Prepare the tin

   Set a steamer over medium heat and bring the water to a steady simmer, about 10 minutes. Lightly oil an 18 cm square cake tin and line its base.

2. 2

   Mix the batter

   In a bowl, whisk rice flour, tapioca flour, sugar and salt. Gradually whisk in coconut milk and water over 3 minutes, until smooth with no dry pockets. Strain the mixture to remove lumps.

3. 3

   Divide and colour

   Pour half the batter into a jug and stir in pandan extract. Tint the remaining batter pale red with food colouring. Stir each jug well before pouring.

4. 4

   Steam the first layer

   Pour a thin layer of pandan batter into the tin. Cover the steamer lid with a clean cloth to catch condensation, then steam over medium heat for 5 minutes, until the layer looks set and no longer wet on top.

5. 5

   Add red batter

   Pour a thin layer of red batter over the set layer. Steam over medium heat for 5 minutes, until set.

6. 6

   Build the layers

   Repeat, alternating colours and steaming each layer for 5 minutes, until all the batter is used.

7. 7

   Finish steaming

   Steam the complete cake over medium heat for 15 minutes, until firm in the centre and glossy.

8. 8

   Cool and slice

   Remove the tin and cool at room temperature for at least 1 hour, until completely set. Loosen the edges and cut into pieces with a lightly oiled knife.

Tips

• Keep the water below the tin so it does not touch the batter.
• Keep the steamer heat steady rather than vigorous, which can make the layers uneven.
• Pour each layer gently so the layer beneath is not disturbed.
• Flour settles quickly, so stir each jug well before pouring.

Swaps

• Use another extract in place of pandan extract for a different flavour.
• Adjust the food colouring or omit it for uncoloured layers.

Storing

Keep covered in the fridge and bring to room temperature before serving.