Sorry , I got carried away…coming back to this topic on Steam Layer Cake /Kuih Lapis , One item off my To-Do List and tada here is the result after trying out MyKitchenSnippets's great recipe. I can’t believe that I actually try this out and no regrets at all. The texture smooth and soft and the right sweetness. Do not be deceived by the look of it (mine I mean )….judge not the appearance.. haha and I am happy that the layers were of same thickness and can be peeled off...not bad - considering it was my first time at it. :) I counted I do not have 9 layers though...hahaha nevermind practice makes perfect :)
Steam Layer Rice Cake - taken from My Kitchen Snippets
230g rice flour
45g corn starch
840 ml coconut milk
1/4 tsp salt
2 tablespoon pandan extract juice
A few drops yellow and red colouring
For the syrup
280g castor sugar
3 pandan leaves
Combine sugar, water and pandan leaves in a saucepan. Bring to a boil to dissolve the sugar. Set aside to cool.
Put rice flour, cornstarch and salt into a large mixing bowl. Pour in coconut milk mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.
Divide batter into 3 equal portions. One add in the pandan paste (green), one in yellow coloring and one in red coloring. From each color portion divide into 3 equal portions (this will ensure you will get 9 layers of kueh)
Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.
Steam the batter layer by layer. Pour the 1st layer of batter on the heated tray. Cover and steam over medium heat for 2-3 minutes or until set.
Follow by the next color and steam for 2-3 minutes and then the next layer.
Repeat the procedure, alternating the color until all the batter is used up.
After the final layer is set, steam the kuih for a further 20 minutes.
Cool the kuih thoroughly before cutting into it