Makes approx. 12 bite-size morsels
90g rice flour
100g tapioca starch
1/8 teaspoon salt
310ml (1 1/4 cups) water
125ml (1/2 cup) Kara brand Coconut Cream, or other good reliable brand of coconut cream
200g white granulated sugar
125ml (1/2 cup) water
4 pandan leaves, torn & knotted
Red, green & yellow food colouring, or other colours of your choice
1. Prepare a 15cm x 4.5cm deep round steaming tray or baking pan and grease lightly with cooking oil.
2. To prepare (A), mix together rice flour, tapioca starch and salt in a large mixing bowl. Slowly add water, stirring at the same time to mix well. Stir in coconut cream. Set aside.
3. To prepare (B), put all ingredients in a saucepan and bring to a boil over moderate heat. Cook 10 minutes over low heat. Remove pandan leaves and pour into a heatproof measuring jug to get 190ml (3/4 cup) of the syrup – if the syrup evaporated too much during cooking and is not enough, add hot water to make up to 190ml.
4. Pour the 190ml hot sugar syrup into (2) and stir well to mix into a thin batter.
5. Start boiling water in a steamer and place the prepared pan inside the steamer to heat up.
6. Measure out 3 equal portions of 170ml each, and you should have a fourth portion of about 250ml remaining. Leave one 170ml-portion uncoloured. Colour the other two 170ml-portions with green and yellow colour respectively. Colour the remaining fourth batter with red food colouring to get a pink hue.
7. When the steamer is at boiling point, turn heat down to moderately low. Pour about 85ml of the pink batter into the hot pan and steam for 4-5 minutes, or until set. Repeat with white, then yellow, then green batter respectively. Repeat the whole process of pink, then the remaining of white, yellow then green batter. You should have 8 layers by this time and only the pink batter left.
8. Add a little bit more red colouring to this remaining batter to make it red.
9. Steam this last red batter for 10 minutes.
10. Turn off heat and wait 5 minutes before removing lid of the steamer. This is to let water droplets have time to slide off along down the inside of lid, and prevent water droplets falling onto the kuih when lid is removed. Remove pan from steamer and let cool completely before removing kuih from the pan. Cut into bite-size morsels (square or diamond shapes) with a plastic knife and serve.
When measuring for the correct amount of batter to steam using a measuring spoon, have a glass of water ready nearby and dip the measuring spoon into the water to wash off after measuring one coloured batter to avoid colour contamination for the next coloured batter.
Texture: Soft but with a bit of bite
Consume: Best within 24 hours
Storage: Covered, at room temperature, or chill in the refrigerator in hot whether
Recipe Reference: ‘Kueh Lapis Beras’ by Mrs Leong Yee Soo