Rainbow Rice Layer

Ingredients

• 1400 cc Medium thick coconut milk
• (from 2 coconuts)
• 475 gr sugar
• 1/2 tsp Vanilla powder
• 1/2 tsp Salt
• 2 pandan leaves
• 300 grams of white rice flour
• 150 grams tapioca flour
• Food coloring, white, purple, blue, green, yellow, orange and red.

How to make

• 1. Cook coconut milk, 2 pandan leaves, and salt, stir until boiling, set aside and let cool.
• 2. Mix rice flour + tapioca flour + sugar
• 3. Enter the half-cooled coconut milk, stir until it doesn't become lumpy, then add the remaining coconut milk, mix well, add the vanilla, mix well and then strain.
• 4. Divide the dough into 2, the 1st give food bleach, mix well, set aside. The other 1 divide the dough into 6 parts. Give each color, mix well.
• 7. Prepare the steamer, make sure the steamer is boiling hot. Put in a 16 x 16 x 7 cm tin that has been lightly greased with oil as long as it is flat.
• 8. Put the dough in the following order:
• – purple, white, purple, white
• – blue, white, blue, white
• – green, white, green, white
• – yellow, white, yellow, white
• – orange, white, orange, white
• – red, white, red
• 75 ml per layer
• every time you add the dough, don't forget to stir it first so the flour doesn't settle.
• Steam for 5 minutes each layer. The last layer is steamed for 20 minutes.
• 9. Remove and cool. Once cool, remove from the tin and cut into pieces.
• 10. Cut with a knife wrapped in plastic so that it is neat.

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