Recipe adapted from : Anncco Journal’s Kueh Lapis
Servings: One 9” diameter round tin or a 7” x 7” square tin
• 100 grams of rice flour
• 350 grams of tapioca flour
• 500 grams of water
• 350 grams of castor sugar
• 500 ml of thick coconut milk (about one big packet)
• Green Pandanus paste or about 4 Pandanus leaves pound fine and extract juices.
• Some permitted red food colouring