Time and Servings:

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Servings: 10 servings

Nutrition (per serving):

  • Calories: 180 kcal
  • Protein: 2g
  • Fat: 8g
  • Carbohydrates: 26g
  • Fiber: 0g
  • Sugar: 12g
  • Sodium: 15mg

Ingredients:

  • For the Batter:
    • 1 cup rice flour
    • 1/2 cup tapioca flour
    • 1 can coconut milk (14 oz)
    • 1/2 cup sugar
  • For Flavor and Color:
    • 1/4 cup pandan juice (made from pandan leaves)
    • Food coloring (optional, for vibrant layers)

Instructions:

  1. Prepare Batter:
    Combine rice flour, tapioca flour, sugar, and coconut milk in a mixing bowl. Whisk until smooth and lump-free. Divide the batter into two portions. Mix pandan juice into one portion for a green layer. Add food coloring to intensify the hues, if desired.
  2. Layer and Steam:
    Grease a square or round steaming pan. Pour a thin layer (about 1/4 cup) of white batter into the pan and steam for 5 minutes until set. Add a thin layer of the green batter and steam for another 5 minutes. Repeat this process, alternating layers, until all batter is used.
  3. Cool and Slice:
    Remove the pan from the steamer and let the kuih lapis cool completely at room temperature. Use a lightly oiled knife to slice into diamond or square shapes for clean cuts.

Tips for Success:

  • Pandan Juice: Blend fresh pandan leaves with a little water, then strain to extract the juice.
  • Steam Control: Keep the steamer lid covered with a towel to prevent water droplets from dripping onto the cake.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Wine, Cocktail, or Drink Pairing:

  • Pair this vibrant dessert with a cup of jasmine tea or a refreshing pandan iced latte for a full Malaysian experience.