Kue Lapis (九层糕)

🧂 Ingredients

• 130 g rice flour
• 170 g tapioca flour
• 450 ml coconut milk
• 150 g stevia sweetener
• 5 pandan leaves
• 450 ml water
• ¼ tsp salt
• Vegetable oil
• Green food colouring

Instructions

• 1 Using a sauce pan over medium heat, bring 150 g stevia sweetener and 450 ml
  water, 1/4 tsp salt, and 5 pandan leaves to a simmering boil. Once the sweetener
  dissolves, remove from the heat.
• 2 In a mixing bowl, first mix together the 130 g rice flour, 170 g tapioca flour,
  450 ml coconut milk and the hot sweetened water. Mix well into a consistent
  batter.
• 3 Divide the batter into 9 small bowls. For one of the bowl, add 2 more tbsp of
  the batter into it, that will be the base of the kue lapis.
• 4 Add Green food colouring and mix well.
  
  I used green food colouring in different lightness and darkness of green.
  
  Note: I used gel based colouring as oil based colour pigments does not dissolve
  well into the batter.
• 5 Coat a heat proof dish with Vegetable oil.
  
  Note: I used 6.5" x 8" x 2" heat proof glass dish.
• 6 Boil water in a steamer pot on high heat. Then add the heat proof dish, cover
  and steam for 5 minutes. This is to ensure the dish is consistently heated to
  optimise the cooking of the batter.
• 7 Stir the first bowl of batter before pouring the kue batter into the dish. Turn
  to low heat. Cover and steam for 7 minutes for this first layer.
  
  To see if the layer is cooked, gently touch the surface with a spoon, the layer
  should be a bit soft and jelly like.
• 8 Wait for 1 minute before pouring in the next colour layer.
  
  Stir the batter in the bowl before pouring into the dish.
  
  Increase the heat to medium low. Cover and steam for 5 minutes on low heat.
• 9 Repeat the same step for every layer, until all layers are done.
  
  Note: If the water is running low in the steamer, add more water.
• 10 For the last layer, steam for 10 minutes.
• 11 Let the kue cool completely in the heat proof dish until it reaches room
  temperature. Run a plastic spatula along the sides to loosen the kue.
• 12 Flip the dish and unmould the kue onto a plastic surface.
  
  Note: I put a plastic cling wrap sheet onto a cutting board. The plastic surface
  will prevent the kue from sticking.
• 13 Cut into desired shape. Serve and enjoy.

Nutrition Info