KUE LAPIS

Ingredients:

100gr tapioca flour

300gr rice flour

250gr sugar

1250 ml santan/coconut milk (or 1 block creamed coconut+1l water)

Pinch of salt

Optional (but highly recommended):
1 Pandan leaf
2 lime leaves

Method:

Boil the creamed coconut liquid with the (crushed) leaves and sugar
and salt. When fragarant, sieve and cool down, add the flours and mix. 
Split in two, colour one green (or red) and leave the other half white.

Oil a mould and layer with clingfilm. Making sure the mould is level, 
steam alternating layers, wait 5 minutes before the next colour and
repeat until all batter is used up. 

Then steam the whole cake for +/- an additional 30 minutes. 
Let cool before cutting (wrapped with film to prevent drying out). 

Tip: 
As a possible variation, make 2 separate batches instead of splitting
one batch. This allows flavouring 1 batch with pandan, the other with
lime leaf.