Lapis Sagu by Meg Tan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1130806593640306/

9 layer Lapis sago adapted from 

http://mykitchen101en.com/natural-3-colour-9-layer-kuih.../

Adjusted the recipe to reduce sugar and make a 7 inch square portion

White layer
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140 g Water
1 pandan leaf
70 gSugar

96 g Thick coconut milk
84 gTapioca flour
27 g Rice flour
13 g Sago flour
1/4 tsp salt

Boil water , sugar and pandan leaf till sugar has melted . Remove leaf
Leave to cool then add in the coconut milk n dry ingredients. Mix and Sieve and distribute into 3 portions

Green layer
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140 g pandan juice
70 g Sugar

96 g Thick coconut milk
84 g Tapioca flour
27 g Rice flour
14 g Sago flour
1/4 tsp salt

Boil pandan juice and sugar sugar has melted.
Leave to cool then add in the coconut milk and the dry ingredients. Mix and Sieve and distribute into 3 portions

Blue layer
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140 g bunga telang juice
1 pandan leaf
70g Sugar
96 g Thick coconut milk
84 g Tapioca flour
27 g Rice flour
14 g Sago flour
1/4 tsp salt

Boil bunga telang juice and sugar until sugar has melted. Remove leaf
Leave to cool then add in the coconut milk and the dry ingredients. Mix and Sieve and distribute into 3 portions

1. Oil a 7 inch square tin and place in steamer
2. Pour first layer of white mixture n steam for 3 mins followed by the green or blue (your preference) Always stir the mixture well before pouring to steam
3. Final layer to be steamed for 4 mins followed by another 10 mins on low heat.
4. Cool thoroughly before cutting and oil your knife for easier handling as it can be quite challenging cutting the Kuih due to its texture