Layers of happiness await with our Kuih Lapis recipe!🤍🩷 Made with love and Mazola Oil, this traditional treat is a true masterpiece. The smooth texture and delicate flavors will transport you to dessert heaven. Our recipe, enriched with Mazola oil, guarantees layers of happiness😋✨ 

Ingredients

Instructions

1. In a pot boil water, sugar and pandan leaves together till sugar dissolves. Turn off heat, discard pandan leaves and add in coconut milk. Stir well and leave aside to cool.

2. Mix tapioca flour and rice flour together and gradually blend well into coconut liquid with a hand whisk. Then strain mixture through a sieve to ensure it is free from lumps.

3. Divide mixture in two equal portions and add desired colouring into one portion, keeping one portion white. (You can use more colours if you prefer to have more colourful layers)

4. Grease a 7 inch square or round cake pan with Mazola oil and place in a steaming pot for a few minutes over high heat.

5. Pour about 100-125ml of white liquid into the heated pan and steam at high heat for about 4 minutes or until batter is cooked. Then add 100-125ml of pink liquid onto it and steam for another 4 minutes. (reduce liquid for thinner layers)

6. Repeat the procedure, alternating white and pink liquid until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time.

7. Add a little more rose pink colour to the last layer to make it a deeper shade of pink, and steam the whole cake for about 15 mins.

8. Leave Kuih Lapis to cool completely after steaming and invert the cake pan to knock out the kuih.

9. Grease the knife with Mazola oil before cutting. You may also brush Mazola oil on the surface as gloss finishing.