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LAYER CAKE

Ingredients:
950 ml coconut milk (from 1-1/2 coconuts)
1/2 teaspoon salt
2-3 pandan leaves, torn and knotted
250 gm glutinous rice flour
100 gm wheat starch
300 gm white sugar
red and green coloring

Method:
Heat coconut milk, salt and pandan leaves until simmering, stirring constantly. Remove from heat and set aside until lukewarm.
Mix glutinous rice flour, wheat starch and sugar, stir until blended then pour in the lukewarm coconut milk little by little whisking* until slippery. Divid the dough into three sections. Mix one section with the green coloring, one with the red, and leave the third one white.
Grease a pan 20x20 cm with oil. Boil water in a rice steamer and heat the pan for 2-3 minutes. Put 50 ml of the green dough in the pan. Steam in the steamer, covered, for 5 minutes until it is getting rather firm. After that put in 50 ml white dough, spread evenly across the face of the cake, then steam again for 5 minutes. After it is firm put in the red dough. Repeat the alternating layers until all the dough is in the mold. At the last layer, close the steamer lid (sealing it with the dough*)so that the steam doesn't get into the kue lapis. Steam for 25-30 minutes until done.
Remove from the steamer and cool. Cut into slices 1x6 cm. Makes 25 pieces.