Lapis Sagu

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http://youtube.com/watch?v=obezbINzlhQ

The Kueh Lapis Sagu is a colorful multi-tiered Nyonya Kueh that is as much fun eating as it is tasty. This irresistible snack is a perfect marriage between coconut milk and pandan that brings back memories of childhood innocence and worry-free days of many Singaporeans. • Ingredients: • 200g Tapioca flour, sieved • 40g Rice flour, sieved • 500ml Coconut milk • 200g sugar • 750ml of water • A pinch of salt • Pandan leaves • Food coloring • Recipe: • 1) Boil the sugar and pandan leaves in a pot of water. Add a pinch of salt. • 2) Set aside to cool completely after all the sugar has dissolved. • 3) Mix sieved tapioca flour and rice flour in a mixing bowl. • 4) Mix to combine the pandan infused sugar mixture until a smooth consistency is achieved. • 5) Sieve the coconut milk into the mixing bowl until a silky consistency is achieved. • 6) Divide the mixture equally into 6 bowls and add coloring to each bowl. • 7) Coat the cake pan evenly with oil • 8) Lower the cake pan into a steamer. • 9) St eam each layer for approximately 5 mins, taking care not to drip the water vapor into the cake pan. • 10) Leave the kueh to cool completely before removing from the cake pan. • 11) Coat a piece of string generously with oil and gently slice down as you would with a knife. • 12) Slice the kueh into serving sizes. • 13) Brush the slices of kueh with oil to prevent them from sticking to one another. • 14) Individually wrap the slices in baking paper. • The recipe is adapted from http://mysingaporefood.com/recipe/9-l... • For more recipes, click here: https://coleteblog.wordpress.com/

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