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.