Rainbow Kueh Lapis

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1. 1Step 1: Wash and knot pandan leaves together. Add to pot with water and sugar. Place over heat and let mixture come to a simmer. Let simmer until all the sugar has dissolved. Remove pandan leaves and discard. Strain syrup if there are pandan fibres in syrup.
2. 2Step 2: Add syrup to coconut milk and stir to combine.
3. 3Step 3: To coconut milk, whisk tapioca flour, rice flour, and salt. You should get a runny batter.
4. 4Step 4: Strain the batter several times to remove lumps as well as excess bubbles.
5. 5Step 5: Separate and portion out batter into three or nine portions, depending on how many colours you want to use. Add food colouring to each portion.
6. 6Step 6: Let the steamer run first. Ensure it is at a rolling boil.
7. 7Step 7: Prep baking dish by brushing with a small amount of oil. Place baking dish in the steamer and let it warm up first for about 5-10 minutes.
8. 8Step 8: Stir portion for first layer as the flours might have separated if left a alone at some time. Then pour batter into the baking dish. Cover and let it steam for 7 minutes.
9. 9Step 9: At the 7 minute mark, open steamer, and check that the layer is fully solid. It should also be sticky to the touch. Add the second layer, and steam this for 5 minutes.
10. 10Step 10: Steam subsequent layers for 5 minutes, except the final layer. Steam final layer for 10 minutes.
11. 11Step 11: Once kueh lapis is cooked, take it out of the steamer and let cool for at least 3 hours to fully set.
12. 12Step 12: Cut cooled kueh lapis to desired portions and serve!