Kueh Lapis Sagu (Steamed Layer Cake)

1. Pre-heat the Steam-Combi Oven to 100°C using ‘Steam’ mode.

2. Prepare ingredients for colour extraction: Cut the pandan and suji leaves into smaller pieces, then peel and quarter beetroot.

3. Soak blue pea flowers in warm water for about 10 minutes, then strain to extract blue colouring.

4. For green colour, feed the pandan and suji leaves into a slow juicer. Add water to extract juice.

5. For pink colour, feed the quartered beetroot to the slow juicer and collect the juice. Use a clean juice drum so that colours do not mix.

6. Pour 60ml of each colour separately into 3 small mixing bowls and add 10g of tapioca flour into each bowl. Mix well, and set aside.

Tip: Adding tapioca flour at this stage helps to stabilize and thicken each colour. You can also add more extracted colouring if you prefer a more intense colour.

7. In a large mixing bowl, add tapioca flour, rice flour, caster sugar, coconut cream and water. Mix well using a hand blender.

8. Separate flour mixture equally into 3 bowls. Then add in the colouring into each bowl, and whisk well.

9. Brush a tray of your preferred size with oil. Pour 200ml of pink mixture into the tray for the first layer and steam for 8 minutes.

10. Ensure that the pink layer is cooked, then pour 200ml of the blue mixture. Steam for 8 minutes.

11. Ensure that the blue layer is cooked, then pour 200ml of blue mixture. Steam for 8 minutes.

12. Repeat steps 10 and 11 until the tray is filled.

13. Let the steamed cake cool completely, before taking it out of the tray.

14. Cut to desired sizes and enjoy!

Induction hobs generate heat only where it is needed, and its lower temperature also keep hands safe from burning. These features ensure safety, convenience and energy savings.