Directions

To Prep

1. Grease a 20cm square or round cake pan and place in a steamer. Set over a large pan or wok filled with 5cm of water.

To Cook

1. In a saucepan, add caster sugar, water and pandan leaves. Bring to a boil and then strain and set aside to cool completely.
2. In a large bowl, combine tapioca flour, rice flour, coconut milk and cooled pandan syrup, mixing well until smooth.
3. Pour out 1L of batter into a medium-sized bowl. Add 4 tsp of the butterfly blue pea flower extract and mix well. Set aside remaining batter.
4. Heat the steamer and pan over medium heat, and then pour 200ml of blue batter into the pan and steam for 8 mins. Add 200ml of white batter for the next layer and steam for another 8 minutes. Repeat the process, alternating between white and blue batter, stirring the batter before pouring the next layer.
5. Finishing on a white layer, add another 1 tsp of blue butterfly pea flower extract to the remaining blue batter. Pour a final layer and steam for 8 mins.
6. Leave Kuih Lapis to cool completely before turning out onto a plate.
7. Grease a knife before slicing into the Kuih Lapis, and serve.