Kue Lapis Beras (Steamed Rice Flour Layer Cake)

Description:
The recipe is adapted from The Best of Singapore's Recipe Tea Time Delights by Mrs Leong Yee Soo.

When I saw Rurie's post on Masak Bareng, I thought this was the best time to make the layer cake. I can use the rice flour that I bought a long time ago. I have been wanting to make this cake and need the courage and patience to make this. It just took ages to make one. But yeah... since I have a good memory about this cake in Bunaken, why I don't try to make one. See the photo? It has been eaten nearly half of the circle :)

I made some changes to the original recipe since I don't have all of the ingredients in my pantry and to simplify a couple of the steps. Also... I reduced the amount of sugar, as usual.



Ingredients:
210 g rice flour
140 g water

225 g tapioca flour
0.25 tsp fine salt

400 mL coconut cream, Home Brand
455 mL water

350 g caster sugar
425 g water


Pandan Layer:
add 0.5 tsp pandan paste, Koepoe-Koepoe

Chocolate Layer:
add 1 Tbsp cocoa powder and 1 tsp vanilla essence



Directions:
2 steamers and 2 x 17 cm in diameter heat proof pyrex bowls.

Mix rice flour with water until well combined. Add tapioca flour and salt to it.

Mix coconut cream and water in a mixing bowl.

Mix sugar and water in a pot. Boil the sugar for 10 minutes. Meanwhile, mix flour mix with coconut milk. Add coconut milk a laddle by a laddle to prevent lumps. Then, pour hot sugar syrup gradually like a stream to the flour mixture.

Divide the mixture into two (about 940g each). Add pandan paste into one mix.

Take half a laddle of the flour mixture from one of the bowl to the cocoa powder and vanilla essence. Mix well to prevent lumps. Add the cocoa mixture in the other bowl.

Grease the bowls for steaming with a teaspoon of oil. Put one bowl in one steamer and one in the other over rapidly boiling water.

Pour 60 mL of a coloured batter into the pan and steam for 4 minutes. Add 60 mL of the other colour and steam again for 4 minutes. Alternating the coloured batters, repeat the process one layer at a time until all the batter is used up.

Remove the cake and let it cool overnight.


Cook's Note:
- If you want to speed up the cooking time, use more batter per layer such as 120 mL per layer and don't forget to adjust the steaming time. Try 5-6 minutes per layer. The only thing, the layer will be thicker.
- Best eaten at room temperature.


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