Kuih Lapis (Steamed Layer Pudding)- Malaysian Style

Ingredients:

• 750 grams grated coconut
• 600 mls water
• 360 grams wet rice flour
• 250 grams sago flour
• 1/2 teaspoon salt
• 500 grams granulated sugar
• 300 mls water
• A screwpine leaves
• Food colouring

 
Method:

1. Squeeze out the coconut milk with 600 mls water. Add water to the coconut milk, bringing it to 900 mls.
2. Mix the rice flour, sago flour and salt in a bowl. Add in coconut milk, a little at a time and blend in until smooth.
3. Boil the sugar with the water and screwpine leaves for 10 minutes. Strain the syrup and add hot water if necessary to bring it to 450 mls.
4. Pour the syrup into the flour mixture, stirring all the time until it is well blended.
5. Divide the mixture into 4 portions. Set aside one portion to remain uncoloured and drop a few drops of different food colouring to the other portions. Set aside 3/4 cup of the uncoloured mixture to be coloured dark red for the top layer.
6. Grease and 18 cm diameter, 5 cm deep round cake tin. Place the tin in a steamer of rapidly boiling water.
7. Pour 1/2 cup of a coloured mixture into the tin, and steam for 5 minutes until set. Pour over 1/2 cup of the uncoloured portion and steam until set. Do the same for the third and fourth portions, using 1/2 cup of batter and steaming till set each time. Keep alternating the colours until all the mixture has been used up.
8. For the final uppermost layer, use the dark red mixture. Remove from steamer and leave cake to cool for at least 7-8 hours.

                                                                                                      Serves 6-8