Malaysian layered pandan coconut steamed cake (Kuih lapis)

1. Blend the pandan leaves with 100 ml of water and squeeze the green juice through a fine sieve.

2. Warm the coconut milk with the 150 ml water, sugar and salt until the sugar dissolves, then whisk smooth with the rice flour and tapioca starch in a bowl; strain.

3. Divide the batter into two equal parts: stir the pandan juice into one (green) and leave the other white.

4. Lightly oil a square tin of about 20 cm and preheat it in the steamer for 5 minutes; pour in a ladle of green batter and steam for 5 minutes until set.

5. Add alternating white and green layers, steaming each for 5 minutes, until the batter is used up; after the last layer steam for another 15 minutes.

6. Cool completely (at least 4 hours), cut into squares with an oiled knife and serve at room temperature.

Tip: Kuih is the collective name for Malay and Nyonya afternoon cakes; the favourite game with lapis is peeling and eating it layer by layer. The layers will be even if you always pour the same amount of batter – use a measuring cup.