All the layers need to be steamed till cooked in a steamer.The steaming process is same as the Kuih lapis.The base and texture are built of rice flour and corn flour which play a very important part in giving the cake a distinctive soft and yet firm texture.Like most Malay traditonal cake,it is flavouring with coconut milk.This bite sized version of Multicolored Kuih are one of my kids favourite.
These are the grated yam and cassava I used
Here is the recipe
For Tapioca layer
A)
200g grated tapioca
40g tapioca flour
125ml coconut milk
B)
90g castor sugar
175ml water
1/8 salt
For Taro layer
C)
150g taro paste
40g rice flour
30g tapioca flour
100ml concentrated coconut milk,50ml water
50ml water
D)
70g castor sugar
125ml water
1/8 tsp salt
For pandan layer
Green Pandan Layer
E)
50g tapioca flour
50g rice flour
1 egg
100ml coconut milk
F)
80g castor sugar
1/4 tsp salt
200ml pandan juice
200ml water
Tapioca layer
1.Combine tapioca flour and coconut milk.
2.Strain and add in grated tapioca.set aside
3.Bring ingredients B to a boil.
4.Pour into no(2),mix well before pouring on the bottom of the cake pan(with a layer of banana leaf).
5.Steam for 4 minutes.
Taro layer
1.Combine rice flour,tapioca flour,coconut milk and water.Strain mixture.
2.Cook D till boiling point.
3.Pour mixture into no (1)mix well and set aside.
4.Pour into tapioca layer and steam for 4 minutes or till firm.
Pandan layer
1.Combine E and strain.Set aside.
2.Bring F to a boil.
3.Mix into (1)
4.Pour on top of the taro layer.
5.Lastly,steam for 20-25 minutes.
Cool for 4 hours before slice into pieces.
Enjoy!
