Kuih Lapis

Method

Combine coconut milk, water and sugar in a saucepan, heating gently until sugar dissolves, then divide into three equal portions. Mix rice flour, tapioca starch and salt together. To the first portion add the dry mix and whisk thoroughly until smooth, then strain through fine sieve. Divide this base mixture between three bowls: leave one plain, add pandan extract to the second, and red food colouring to the third. Grease a 20cm square tin with oil and brush lightly. Pour the first coloured layer into the tin and steam for 8 minutes until set. Pour the second colour over the first layer and steam for another 8 minutes, then repeat with the third colour. Cool completely, then chill in the refrigerator for at least 4 hours before cutting into 12 squares with a sharp oiled knife.