180g rice flour
125g sago flour
1 coconut (remove skin and grated)
1/4 tsp salt
Drops of red food coloring
120g grated coconut without skin, to mix with 1 tsp salt 280g coarse
sugar 150ml water
4 screw pine leaves or pandan leaves (tied into a knot)
coconut to produce 450ml coconut milk and add salt. Strain. Mix the
flours and sift, and add coconut milk gradually and blend into a smooth
batter. Boil coarse sugar and water over moderate heat till it
dissolves. Strain and add hot water, if necessary to yield 225ml liquid.
Pour this mixture into batter and mix well.
Put aside 165ml of the batter to be colored dark red for the top layer.
Divide remaining batter into two portions. Colour one portion with pale
red and leave the other portion uncolored. Bring water to a boil in a
steamer. Lightly grease a 18cm x 5cm cake tin and place in the steamer.
Pour in a thin layer of a red colored batter and steam for 5 minutes
till cooked. Then pour in a thin layer of a red colored batter and cook
in the same way.
Continue with the layering till the batter is used up. Use dark red
portion for final layer. Ideally to cool it for 7 to 8 hours before
cutting. For greater visual appeal, can use 3 different colors of your
Note - A
visually delightful and simply tasteful dessert, kuih lapis means many
layers and is therefore characterized by several layers in different
colors. Kids usually love to eat it by peeling off the individual layers.
Excellent idea to impress your guests, beats serving cake anytime!