The second attempt at making kuih lapis produced this result. It looks nicer than the first one because I've managed to position my steaming rack in the wok at a right angle that it was more stabil. I brought this kuih lapis to a pot-luck lunch at my mom-in-law's, alongside my signature dish chicken rendang. The comments I received? Haha, my sis-in-law says it's too healthy (very much unsweetened :-)) but most of the family members prefer it that way. I guess it is really a matter of preference.
The ingredients for this one:
1 cup plain flour
1/2 cup corn flour
1/2 cup rice flour
1/3 cup sugar
1 tbsp salt
2 cups coconut milk from 1 coconut
2 cups water
2 pandan leaves
I put sugar, water and pandan leaves together in a pot, heated up till sugar melted. (This way, instead of boiling, it gets cool fast though maybe the pandan flavour doesn't really come out.) When the water turned lukewarm, I mixed it with the coconut milk. I add the liquid little by little to the other ingredients in a large mixing bowl, making sure I mix them well to avoid lumps. Then I didvided the mixture equally into three portions; one is coloured green, one red, and the other is left white.
I put a drop of oil on the steamer, heated it up on the rack, and started the steaming process. Green at the bottom, wait till set, followed by white, red and kept on the process with alternating colours till the kuih lapis was done. Since I used a normal wok, I made sure I wiped the steam off the inside of the wok lid every now and then to ensure my kuih lapis set well.
Kids like it though they beg for slightly sweeter ones next time :-)