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Kueh Rainbow Lapis Sagu in a Bundt Pan
Course: Snack
Keyword: Kueh Lapis Sagyu in a Bundt Pan
Author: Shiokman Eddie
  • 500 g sugar
  • 1 tsp salt
  • 200 ml coconut cream
  • 1 litre coconut milk
  • 480 g tapioca starch
  • 120 g sago powder
  • Food colouring
  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. Set aside to cool

  7. Sieve coconut pandan water
  8. Add tapioca starch and sago powder and mix well
  9. Sieve mixture and set it aside
  10. Scoop 200g of mixture into 13 small bowls
  11. Add different colours to 7 bowls with food colouring and leave the other 6 bowls white
  12. Prepare bundt pan by lightly applying oil on the inside surface
  13. Place bundt pan in a wok filled with water for steaming
  14. Slowly pour 1st layer into bundt pan when the water is boiling
  15. Steam for 8 to 10 mins until surface is firm
  16. Do the same for the rest of the layers one at a time except for the final layer steam for 20 mins
  17. Remember to top up boiling water into the steamer when water level drops
  18. Leave the pan to cool down completely before removing the kueh
  19. Use a plastic scraper or knife to cut the kueh
  20. Can keep leftovers in the fridge but must re-steam before eating