Kueh Rainbow Lapis Sagu in a Bundt Pan
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g sugar
- 1 tsp salt
- 200 ml coconut cream
- 1 litre coconut milk
- 480 g tapioca starch
- 120 g sago powder
- Food colouring
- 10 - 15 Cup Capacity Nordic Ware Anniversary Bundt Pan
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
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