Kueh Lapis

Method

Cream together butter and caster sugar until pale and fluffy, then gradually add beaten eggs, mixing well after each addition. Fold in the sifted plain flour and cornflour alternately with coconut milk until just combined. Divide the batter in half: colour one portion with pandan extract and green food colouring, leave the other plain with vanilla extract. Pour alternating layers of each batter into a greased and lined 8-inch square tin, starting with plain and swapping colours with each layer to create the distinctive striped effect. Bake at 160°C for 45-50 minutes until a skewer inserted comes out clean, ensuring the top is golden but not overly dark. Cool completely in the tin before removing and slicing into squares with a sharp knife dipped in hot water between cuts.