Kuih Lapis or Layered cakes

INGREDIENTS

• 550ml thin milk from 1 coconut (or 1 can coconut milk)
• 250g rice flour
• 1 pandan leaf - knotted
• pinch of salt
• 250g sugar
• red coloring

If no pandan leaf is available, simply use a green food coloring. Although hard to find, you can always opt for pandan extract.

This is one of my favorite cake dish to make. Kuih lapis is very popular amongst the Chinese.

• Boil 225ml coconut milk with sugar & pandan leave until sugar dissolves
• Remove mixture into two portions
• Add red coloring to one portion
• Pour a thin layer of batter into aluminium tray and steam till set
• Pour in a red layer and steam (Chinese bamboo steamer also works well)
• Alternate the colors and steam until batter is nearly finished
• When last layer is to be poured in, add a little more coloring into batter to give it a deep red color, pour this over as the last layer and steam

To serve

• Make sure the kuih lapis cools competely before attempting to cut (will break apart if cut when warm)
• Cut into diamond shapes