Tapioca Layered Kueh (Lapis Singkong)

Pretty colors, simply delicious in taste, prefect sweetness and chewiness - really a must try :)

Recipe is from Ricke's site

What you need:

1kg tapioca, finely grated

350ml coconut milk (200ml Kara + 150ml water)

200g sugar

1 pack agar agar powder (white)

1/4 tsp vanillin powder

red food coloring (or you may used cocopandan paste)

green food coloring (I used pandan paste)

100g grated coconut

1/4 tsp salt

1/4 tsp vanillin powder

a little oil

===> Mix grated coconut, salt and vanillin and steam on high heat for 15minutes, set aside

Grease with oil 18 x18cm square pan, lay heatproof plastic at the bottom, grease again on the plastic, set aside

Squeeze grated tapioca but not too dry, discard the water

In a mixing bowl, stir sugar, agar agar powder, coconut milk, mix well

Add in grated tapioca and vanillin, stir well

Divide batter into three parts, one mixed with 1/2 tsp red color, another one with 1/2 tsp pandan paste

Just leave the other one plain with no color

Pour the green batter into the pan, steam for 20minutes til cooked

Pour the plain batter, steam for another 20minutes til cooked

Pour the red batter, steam for another 30minutes til cooked

Off heat, let the kueh in the pan til completely cooled

Once cooled, take out from the pan and cut with plastic knife

Wrap each piece with the coconut mixture

Please note that colors are subjected to preference, I simply followed the original recipe for its pretty combination, I saw many sold here in Singapore with plain yellow or brown colors :)

I'm submitting this traditional snack to Aspiring Bakers #12 Traditional Kueh hosted by Small Small Baker