Kueh Lapis Sagu in a Bundt Pan
Course: Snack
Cuisine: Peranakan
Author: Shiokman Eddie
Ingredients
  • 500 g sugar
  • 1 tsp salt
  • 200 ml coconut cream
  • 1 litre coconut milk
  • 480 g tapioca starch
  • 120 g sago powder
  • Food colouring
Instructions
  1. Boil 8 pandan leaves in 600 ml water for 10 mins
  2. Sieve out the pandan water  to get 500 ml
  3. Add sugar to the sieved pandan water
  4. Add salt, coconut cream and coconut milk
  5. Bring to boil and then remove from flame
  6. Sieve coconut pandan water
  7. Add tapioca starch and sago powder and mix well
  8. Sieve mixture and set it aside
  9. Scoop 200g of mixture into 13 small bowls
  10. Add different colours to 7 bowls with food colouring and leave the other 6 bowls white
  11. Prepare bundt pan by lightly applying oil on the inside surface
  12. Place bundt pan in a wok filled with water for steaming
  13. Slowly pour 1st layer into bundt pan when the water is boiling
  14. Steam for 8 to 10 mins until surface is firm
  15. Do the same for the rest of the layers one at a time except for the final layer steam for 20 mins
  16. Remember to top up boiling water into the steamer when water level drops
  17. Leave the pan to cool down completely before removing the kueh
  18. Use a plastic scraper or knife to cut the kueh
  19. Can keep leftovers in the fridge but must re-steam before eating