Kuih Lapis

Ingredients
White Layer
- Erawan Brand Rice Flour (or Cap Gajah Blended Rice Flour) 125g
- Cap Kapal ABC Tapioca Starch 15g
- Concentrated coconut milk 200ml
- Water 290ml
- Salt ½ tsp
- White sugar 130g
- Water 110ml
- Pandan leave 1 piece
 
Jaggery Powder Layer
- Erawan Brand Rice Flour (or Cap Gajah Blended Rice Flour) 125g
- Cap Kapal ABC Tapioca Starch 15g
- Concentrated coconut milk 200ml
- Water 290ml
- Salt ½ tsp
- Star Brand (Cap Bintang) Jaggery Powder (Brown Sugar) 50g
- White sugar 80g
- Water 110ml
- Pandan leave 1 piece
 
Cooking Method
  1. For preparing the white layer, cook sugar with 110ml water and pandan leave until sugar fully dissolves. Let cool.
  2. Mix blend rice flour, tapioca starch, 290ml water and coconut milk with syrup. Stir well and sieve. Add salt to enhance taste.
  3. For preparing jaggery powder layer, cook jaggery powder, white sugar with 110ml water and pandan leave until sugar fully dissolves. Let cool.
  4. Mix blend rice flour, tapioca starch, 290ml water and coconut milk with syrup. Stir well and sieve. Add salt to enhance taste.
  5. Heat mould (size 10" x 10" x 2") in steamer until water boils.
  6. Fill 1 scoop of white layer mixture into mould. Steam for 3 minutes.
  7. Fill 1 scoop of jaggery powder layer. Steam for 3 minutes. Repeat steps 5 and 6 above for the next 10 layers (for the last four layers, steam for 5 minutes).
  8. Turn off heat. Leave kuih in steamer for 3 minutes for oily texture.
Ingredient Highlights

Erawan Brand Rice Flour
Also known as rice powder, our flour is made from selected quality and finely milled rice, and only from 100% natural ingredients.