Steamed Rainbow Kueh Lapis

Ingredients

2 grated coconuts
240 g sugar
3 pandan leaves, torn into short strips
180 g tapioca flour
90 g white rice rice
pinch of salt
few drops of food colourings

Method

1. Add enough water to the grated coconut to extract 540 mls of coconut milk.

2. In a saucepan, gently heat the coconut milk, sugar and pandan leaves until sugar dissolves. Remove the pandan leaves. Leave to cool.

3. Pour the tapioca flour, white rice flour and salt in a mixing bowl, and blend it with the coconut milk. Then strain to remove lumps.

4. Pour the mixture into a measuring jar and divide the mixture equally among 9 bowls. Leaving 2 bowls uncoloured, add different colours to the remaining 7 bowls.

5. Heat a greased 18 cm shallow round cake tin in the steamer. Pour in one bowl of uncoloured mixture and steam for 7 minutes. Then add a coloured portion and steam for 7 minutes. Repeat the steaming process with the rest and use the uncoloured portion for the sixth layer.

6. Leave the cake to cool completely before removing from the tin. Cut into pieces to serve.