Kuih Lapis

INGREDIENTS:
A:
110g tapioca flour
45g rice flour
200ml coconut milk
115g castor sugar
100ml water

B:
110g tapioca flour
45g rice flour
200ml coconut milk
115g castor sugar
100ml pandan juice (blend 6-7 pandan leaves with 150ml water, strained)
1 tsp pandan essence/green colouring


METHOD:

In a mixing bowl, mix all ingredients A. Stir well until mixture is free from lumps.
In another mixing bowl, mix all ingredients B. Stir well until mixture is smooth.
Bring water to boil in a steamer. Lightly grease a 20 x 20cm square tin. Place tin in the steamer.
Pour about 140g of mixture A into the tin. Cover and steam for 2-3 minutes till set. Pour in same amount of mixture B and steam for 2-3 minutes.
Repeat the procedure until all mixtures finish. After pouring the final layer, cook for at least 15 minutes. Final layer should be the green coloured. Take note when the kuih is getting thicker and thicker, that is when you reach the 5-6th layer, you will expect longer cooking time (about 5 minutes).
Cool cake for at least 7-8 hours before cutting.