Ingredients
Kueh Lapis batter
- 75 g tapioca flour
- 60 g sago flour
- 60 g rice flour
- 190 ml coconut cream
- 150 ml water for base of kueh lapis batter
- 260 ml water for pandan sugar syrup
- 150 g caster sugar
- 1/8 tsp salt
- 3 blades pandan leaves knotted
- 1/2 tsp red food colouring or as desired
- 1/2 tsp green food colouring or as desired
Nutrimix Avocado Batter
- 105 g tapioca flour
- 90 g rice flour
- 150 ml coconut cream
- 225 ml water
- 4 tbsp Nutrimix Avocado powder
- 225 ml water for sugar syrup
- 130 g castor sugar
Instructions
Make the kueh lapis batter
- In a mixing bowl, combine tapioca flour, sago flour, rice flour, coconut cream and 150ml water and mix well.
- Strain the mixture and set aside.
- In a saucepan, add 260ml water, sugar, salt, pandan leaves and bring to a quick boil.
- Discard pandan leaves. Pour the pandan sugar mixture into the flour mixture and mix well.
- Divide into 3 equal portions and colour 1 portion red and 1 portion green. Leave 1 portion white.
Make the Nutrimix Avocado batter
- In a mixing bowl, combine tapioca flour, rice flour, coconut cream, water and Nutrimix Avocado powder and mix well.
- Strain the mixture and set aside.
- In a saucepan, add water and sugar and bring to a quick boil.
- Pour the sugar syrup into the avocado flour mixture and mix well.
Steam the kueh lapis
- Pour the Nutrimix batter in step 2 into a well-oiled 7-inch square pan and steam for 8 minutes on high heat. #Tip: You may line the pan with baking paper for easy removal of the kueh lapis later.
- Pour in a ladle of green batter and steam for 6-8 minutes until the surface is somewhat firm. Repeat in the order of white, red, green, white and lastly red.
- For the last red portion, steam for 15-20 minutes. Tip: As it is a long steaming process, add boiling water every 15-20 minutes to the steamer or as needed.
- Cool the kueh lapis for 2-3 hours. Gently remove it from the pan and cut into serving size using a piece of thread or dental floss.