Black Glutinous Rice Lapis (黑糯米九层糕）

Recipe refers to Patricia Lee’s Delicious Nyonya Kuehs and Desserts &
Madam Manis ~ Talam Lapis Pulut Hitam

Ingredients：

• 30g Black Glutinous Rice
• 96g Tapioca flour
• 30g Sago flour
• 8g Mung Bean flour
• 16g Rice flour
• 150ml Thick coconut milk
• 110g Sugar
• 250ml Water
• 3-4 Pandan Leaves, knotted
• Pinch Salt
• Food colouring (red and green)

Method : 

1. Soak glutinous rice for few hours. Add the pandan leaves n 1tbsp sugar in black glutinous rice and boil it in medium low fire until rice becomes soft and breaks up. Set aside.
2. Boil sugar with pandan leaves in 1 litter of water until sugar dissolved. Discard pandan leaves n set the syrup aside.
3. Mix all the flour and salt together. Pour in coconut milk and mix well. Set aside.
4. Pour (2) into (3) n stir well.
5. Divide mixture into 3 portions. Leave one portion uncoloured. Mix each of the other 2 portions with red and green colouring.
6. Grease a 20cm x 5cm rectangle baking tin with a little oil. Place in a steamer and steam until hot. Pour in the uncoloured mixture (60g) and steam for about 6 mins.  Repeat with another layer with another colour batter. 
7. Add in 1/2 black glutinous rice into the next 2 white layers.
8. Repeat (6) until all batter is finished. 
9. Leave the kuih lapis to cool completely before cutting.