Kue lapis

Preparing the pandan juice:

1. 1Cut the pandan leaves into small pieces.
2. 2Place the leaves in a blender and add 10 cl of water.
3. 3Blend and strain to keep only the juice.
4. 4Set the obtained pandan juice aside.

Preparing the cake batter:

1. 5In a bowl, sift the rice flour, wheat flour, and tapioca starch.
2. 6Add the salt and sugar.
3. 7Whisk to combine.
4. 8Gradually add the coconut milk while mixing.
5. 9Let the batter rest for 20 minutes.
6. 10Divide the batter into two equal parts and put them in two bowls.
7. 11Add 10 cl of pandan juice to the first part and mix.
8. 12Add 10 cl of water to the second part and mix.

Cooking the kue lapis:

1. 13Place a rectangular pan in a steamer pot.
2. 14When the water boils, pour a first layer of the plain batter into the pan.
3. 15Cook covered for 5 minutes.
4. 16After 5 minutes, pour a layer of the pandan batter and cook for 5 minutes.
5. 17Continue cooking the batter, alternating the layers, until the pan is full.
6. 18Let cool for 30 minutes before serving.