vegan
gluten freeGrease the pan
Lightly coat a square cake pan with the Neutral Oil, then set it in your steamer and bring the water to a strong, steady boil. Keep the water level below the pan so the cake steams evenly instead of sitting in water.
Heat the coconut mix
In a saucepan, combine the Coconut Milk, Water, Granulated Sugar, the Pandan Leaf (knotted), and Fine Salt. Warm gently over medium heat, stirring, until the sugar dissolves and the liquid is hot and fragrant; do not let it boil hard, or the coconut milk can split. Remove the pandan leaf and let the mixture cool for a minute or two so it is warm, not scorching, before you mix it in.
Make the batter
Whisk the Tapioca Flour and Rice Flour together in a large bowl. Slowly pour in the warm coconut mixture while whisking constantly until you have a smooth, lump-free batter, then strain it through a fine sieve for an extra-silky finish.
Steam the layers
Give the batter a quick stir, then pour in just enough to cover the base of the pan in a thin layer. Steam for 4 minutes, or until the surface turns opaque and no longer sloshes when you nudge the pan. Repeat with the remaining batter, stirring before each pour so the flour stays suspended and the layers stay neat; after the last layer goes in, steam for 10 minutes more until the cake is fully set.
Cool the kuih
Let the kuih lapis cool in the pan for 30 minutes so the layers firm up and the cake slices cleanly. If you try to cut it warm, the layers can smear and stick to the knife.
Slice and serve
Run a thin knife around the edge, lift the cake out, and cut it into small squares or diamonds. Serve it at room temperature for the neatest layers and the best texture.
