Kuih Lapis
Stunning Malaysian layered coconut cake with alternating green and white layers. Visually striking and with a subtle coconut flavor, this Instagram-favorite dessert is easier to make than it looks.
Ingredients
- 14 oz unsweetened coconut milk
- 1/2 cup sugar
- 2/3 cup tapioca starch
- 2/3 cup rice flour
- 1/4 tsp salt
- 2-3 drops green food coloring
- 1/2 tsp pandan extract (optional)
Instructions
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1
Preheat oven to 350°F.
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2
In a bowl, whisk together 2/3 cup tapioca starch, 2/3 cup rice flour, and 1/4 tsp salt.
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3
In a saucepan, heat 14 oz unsweetened coconut milk with 1/2 cup sugar over medium heat, stirring until sugar dissolves. Do not boil.
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4
Slowly whisk the dry ingredients into the coconut milk mixture until smooth.
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5
Divide the mixture in half. Add 1/2 tsp pandan extract (optional) and 2-3 drops green food coloring to one half, stirring until evenly colored. Leave the other half white.
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6
Lightly grease an 8x8 baking pan.
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7
Pour a thin layer of the white mixture into the pan and bake for 3-4 minutes until just set but still slightly wet on the surface.
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8
Remove from oven and carefully pour a thin layer of the green mixture on top. Bake for 3-4 minutes.
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9
Continue alternating white and green layers, baking 3-4 minutes between each layer, until all mixture is used. You should have 8-10 thin layers.
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10
Cool completely before cutting into squares. Serve at room temperature.