Pandan Kuih Lapis. | Laysee's Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining creaminess.

pandan juice

🥗Healthier: spinach juice

💰Cheaper: green food coloring

Spinach juice provides a natural color but with a different flavor.

Wash and cut 6 to 8 pandan leaves and blend with 150 ml water, reserving 100 ml of the pandan extract later.

Prepare sugar syrup by boiling water with pandan leaves and adding sugar until fully dissolved, then strain and let cool.

Sift and combine tapioca flour, rice flour, and mug flour until lump-free.

Add the cooled sugar syrup, coconut milk, and salt to the flour mixture and stir until fully dissolved.

Grease a 7x7 inch square pan with cooking oil and prepare a steamer with boiling water.

Preheat the pan for 5 minutes before pouring in the batter.

Pour a thin layer of the batter into the pan and steam for 4 to 5 minutes until the surface is set, being gentle to avoid breaking the layer.

Continue layering and steaming until all batter is used, ensuring to stir the batter before each pour and testing if the surface is set before adding more batter.

For the final layer, ensure there are no bubbles and steam for an additional 10 minutes.

Let the cake cool overnight or for at least 6 to 8 hours before cutting with an oiled or plastic knife to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens