Kueh Splendour 7: Rainbow Lapis

What're u bingeing? 又在吃什么?
吃不饱的.

A celebration of colours

Recipe:

• rice flour 180g
• tapioca flour 100g
• hoon kueh flour 20g
• coconut milk thick 320g
• water 320g
• sugar 150g 
• pandan Leaves 6 pcs - knotted

Method:

1. Boil pandan leaves, sugar n water in a saucepan.
2. Strain and set aside to cool for 10 mins.
3. Put rice flour, tapioca flour and hoon kueh flour into a large mixing bowl. Pour in warm syrup gradually and leave aside to rest about 30 minutes.
4. Add coconut milk and salt to flour mixture ,mix well and strain.
5. Divide the batter into 9 parts.
6. Purple 2 parts, yellow 2 parts, blue 2 parts and pink 3 parts.
7. Place a greased 8” round tin in the steamer and heat up for 5 minutes.
8. Pour 1 part purple on tray and steam about 5 minutes at medium high heat. 
9. Pour 1 part yellow batter over purple layer n continue to steam 5 mins.
10. Third layer 1 part blue batter. Fourth layer 1 part pink.
11. Repeat the same colour sequence again.
12. Last layer , add extra drop red color to pink batter, steamed about 15 minutes low fire. 
13. Allow kueh to cool for about 3 hours before cutting.

Workshop @ Palate Sensations Singapore - 65-6589 8843
food quote:  Patience is the secret to good food. Gail Simmons
Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers