Pandan Coconut Kuih Lapis

The original recipe actually uses carrot juice but I changed it to pandan flavour and the recipe below is just half the portion.  It is actually a steamed layered cake with the nice aroma of pandan and coconut which definitely blends well.

This steamed kuih turns out well, chewy [QQ] and I was very happy that I can peel the layers while eating it.  Quite simple to make if you assemble all the dry ingredients in 2 bowls then mix in the liquid ingredients.  I used the steaming tray of my electric steamer and half this portion is enough for my family.  The steaming part is not difficult at all with the electric steamer.  It's light, easy and no water vapour condensation.

Ingredients

[recipe adapted from Yum Yum Magazine No. 69 with some modifications]

Ingredients - A

200 gm rice flour [I used 100g]

200 gm tapioca flour [I used 100g]

1 tbsp sago flour [I used 1/2 tbsp]

270 castor sugar [I used 135g]

700 ml water [I used 350 ml]

300 ml coconut milk [I used 150 ml]

Ingredients - B

100 gm rice flour [I used 50g]

100 gm tapioca flour [I used 50g]

1/2 tbsp sago flour [I used 1/4 tbsp]

120 gm castor sugar [I used 60g]

500 ml carrot juice [I used 250 ml pandan juice]

For pandan juice - blend 5 blades of pandan leaves and add enough water, strain to obtain 250ml pandan juice.  Add a drop of green colouring - optional.

1.  In a mixing bowl, combine all the dry ingredients A, then stir in the liquid ingredients until well mix.  The mixture is about 700ml.  Divide into 6 even portions [125ml].
2. Put dry ingredients B into another mixing bowl, then stir in the liquid ingredients until well mix.  The mixture measures about 350ml.  Divide the mixture into 5 equal portions [70ml].
3. Heat up the steaming tray [lightly greased] for 5 minutes.
4. Pour 1 portion of the batter A into greased tray and steam over high heat for 4 minutes or until set.   Pour in 1 portion of the batter B over the white and steam for 4 minutes or until set.
5. Repeat alternating the white and green layer until the last layer which is white and steam for 10 minutes.
6. Remove and leave to cool completely.  Cut into pieces and serve.  [Useful tip - use a plastic serrated knife wrapped with cling film to cut the cake.  This is to prevent the cake from sticking to the knife and to get a neat edge]

I'm linking this post to 

Little Thumbs Up - September 2013 Event  organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 
and hosted by Joceline of Butter, Flour & Me

I'm linking this post to September Cooking With Herbs Blog Challenge

 hosted by Lavender and Lovage

I'm  also linking this post to Cook Your Books #4 Event hosted by 

Joyce of  Kitchen Flavours