Kuih Lapis

Instructions

1. Prepare the batter
   In a large mixing bowl, combine rice flour and tapioca flour. In a separate pot, bring coconut milk, water, sugar, salt, and pandan leaves to a gentle simmer. Stir until sugar dissolves completely. Remove from heat, discard pandan leaves, and let cool slightly.
2. Mix the liquid ingredients
   Gradually pour the coconut milk mixture into the flour mixture, stirring continuously to avoid lumps. Add condensed milk and vanilla extract, then mix thoroughly until the batter is smooth and has a pouring consistency.
3. Divide and color the batter
   Divide the batter evenly into 4-5 portions. Add different food coloring to each portion and mix well. Leave one portion uncolored if desired for contrast. Strain each colored batter through a fine sieve to ensure smoothness.
4. Prepare the steaming setup
   Set up a steamer with water and bring to a boil. Grease an 8-inch square baking pan with vegetable oil. Place the pan in the steamer and preheat for 2 minutes.
5. Steam the first layer
   Pour about 100ml of the first colored batter (typically white or light colored) into the preheated pan. Steam for 5 minutes until the layer is set. The layer should be thin, about 3-5mm thick.
6. Add remaining layers
   Once the first layer is set, pour another 100ml of differently colored batter on top. Steam for another 5 minutes. Repeat this process with alternating colors until all the batter is used up. Make sure each layer is completely cooked before adding the next layer.
7. Cool and cut
   Once all layers are steamed, remove from heat and let the kuih cool completely in the pan for at least 1 hour. Run a knife around the edges, then invert onto a cutting board. Cut into small diamond or rectangular pieces using a sharp knife, wiping the blade clean between cuts.