Malaysian Kuih Lapis!

A colorful and delicious dessert, that’s so easy to make! This steamed layered soft sticky rice cake, also known as Kue Lapis, is popular in Malaysia and other Southeast Asian Countries. It has a subtle sweetness and chewy texture. You can make it as is, or have a little fun with it and use food coloring to color the different layers!

This recipe will make a 5x5 inch casserole dish worth, which with how filling this dessert is fed a crowd of 7 for us.

Equipment needed for this recipe:

• A steamer basket

• 5in x 5in baking dish (or similar size dish or bowl that will fit in your steamer)

Ingredients:

• 100g Tapioca Flour

• 100g Rice Flour

• 1/2 tsp. Salt

• 300g Water

• 140g Sugar

• 200g Coconut Milk

• 1 tsp. Pandan Paste (our favorite is brand Butterfly Pandan!)

Directions:

1. Mix flours and salt in a medium sized bowl.

2. Over medium heat, stir water and sugar until sugar dissolves.

3. Remove from heat and add coconut milk to the sugar water.

4. Pour liquid into flour mixture and stir well (it will still be very runny).

5. Divide evenly into two different bowls and add Pandan to one of the bowls and stir well.

6. Prepare your steamer. Once it’s ready pour the first layer from the plain mixture into your dish, always stirring mixture before you pour. About 1cm to 1/2 inch thickness. Cover basket and steam for five minutes or until mixture has set.

7. Pour a Pandan layer of the same thickness and steam for 3-5 minutes or until set again. Continue process, alternating plain and Pandan mixture until you have finished.

8. Pull dish out and allow to cool. Brush lightly with oil before cutting.