Kue Lapis Tapioka Jadul (Traditional Tapioca Steamed Layer Pudding)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 350 gr Tepung tapioka+30 gr Tepung Beras-aduk

• ¼ st Vanili, 270 gr Gula, 2 Daun pandan-ikat

• 800 ml Santan+200 ml Air/Susu-campur

• ¾ st Garam, Pewarna merah & Pasta pandan

Cara membuat

• Masak campuran santan, gula, garam & pandan sambil diaduk2 sampai gula larut. Angkat & biarkan mendingin. Sementara itu panaskan kukusan. Bungkus penutup kukusan dengan lap.

• Tuang santan ke tepung, aduk dengan whisk sampai halus. Saring. Akan didapat ± 1620 ml adonan. Bagi adonan menjadi 2, untuk yang akan diwarnai hijau sisihkan ± 720 ml adonan. Beri vanili di bagian yg tak akan diwarnai, aduk rata. Di adonan hijau beri pasta pandan secukupnya & aduk rata.

• Olesi loyang 25X11X7 cm dengan minyak. Tuang 1 sendok sayur adonan putih ke loyang, kukus ± 7 menit. Tuang adonan hijau, kukus. Ulang prosedur berselang-seling warna. Untuk adonan putih terakhir/teratas, beri warna merah & aduk. Tuang & kukus 25 menit. Angkat dari kukusan.

• Keluarkan kue dari loyang setelah dingin. Potong2 dengan menggunakan pisau yang sudah dilapis plastik.

Ingredients

• 350 gr Tapioca starch+30 gr Rice starch-mixed

• 800 ml Coconut milk+200 ml Milk/Water-mixed

• ¾ tsp Salt, ¼ tsp Vanilla, 2 Pandan leaves-knotted

• 270 gr Sugar, Pandan extract & Red food coloring

Directions

• Boil coconut milk mixture, salt, sugar & pandan leaves until the sugar melted; stir once in a while. Remove from the heat & let it sit to cool down. Meanwhile, preheat the steamer. Tie a tea towel around the steamer lid.

• Pour coconut milk into the flour mix. Whisk until it‘s smooth, with no lumps. Strain batter through a fine sieve. You‘ll get ~ 1620 ml batter. Divide it between 2 bowls, put ~ 720 ml of batter in the bowl for the green pandan colour & the rest in the other bowl (let it white). Add pandan extract (few drops) in the smaller amount of batter & then mix to combine it well. Put vanilla into the white batter bowl & then mix it well.

• Grease a 25X11X7 cm baking pan. Stir the batter each time before pouring it into the pan. Pour 1 ladle of the white batter evenly into the pan & then steam for ~7 minutes (until the batter is firm to the touch). Pour 1 ladle of the green batter & steam again. Repeat the layering procedures for the rest of batter. For the last white batter, combine it with red food coloring & mix it well. Pour this batter on top. After you pour the last red layer, steam the pudding for ~ 25 minutes. Remove pan from the steamer & let it cool down completely.

• Remove pudding from the pan. Coat a sharp knife with a platic sheet. Slice pudding by pressing the knife downward (do not saw).

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