Halal Food Recipes, Steamed Layer Pudding (Kuih Lapis)

Ingredients:

750 gram grated coconut
600 ml water
360 gram wet rice flour
250 gram sago flour
½ tsp salt
500 gram granulated sugar
300 ml water
8 pandan leaves (screwpine)
Food coloring (red)

Cooking Method:

Squeeze out the coconut milk with 600 ml water . Add water to the coconut milk, bringing it to 900 ml.

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.

Boil the sugar with the water and pandan leaves for 10 minutes. Strain the syrup and add hot water if necessary to bring it to 450 ml.

Pour the syrup into the flour mixture, stirring all the time until it is well blended.

Divide the mixture into 4 portions. Set aside one portion to remain uncolored and drop a few drops of red food coloring to the other portions. Set aside ¾ cup of the uncolored mixture to be colored dark red for the top layer.

Grease an 8 inch diameter, 2 inch deep round cake tin. Place the tin in a steamer of rapidly boiling water.

Pour ½ cup of a colored mixture into the tin, and steam for 5 minutes until set. Pour over ½ cup of the uncolored portion and steam until set. Do the same for the third and fourth portions, using ½ cup of batter and steaming till set each time. Keep alternating the colors until all the mixture has been used up.

For the final uppermost layer, use the dark red mixture. Remove from steamer and leave cake to cool for at least 7-8 hours.