Who doesn’t like a healthier Lapis Sagu? My toddlers love my Lapis Sagu but I have a concern over the artificial colourings and hence, came up with the natural colourings to make a healthier  Beetroot and Pandan Lapis Sagu for my kids. Inspired by the original Lapis Sagu’s red and green, I used Beetroot juice for the red colour and pandan juice for the green although the green is pretty light from the photograph.

In fact, I have made a Rainbow Lapis Sagu last month and posted the recipe. Click here for the recipe. Using almost the same directions, except for this time, I need to make the two batters separately as the colourings were added in the earlier steps. I have replaced the water content using the juices. As it is for my tots, instead of steaming 15 layers, I steamed only 7 layers and thicker layers for this time. You can always use the same amount of batter to steam a 15 layers cake.

For easy reading, I have reproduced the key points here. These are the key points I have gathered from my earlier attempts of steaming this cake:

1. Ensure you have adequate water in the steamer as you will need to steam at a marathon for more than an hour. Do keep an eye on the water level and you need to have a pot or kettle of hot water ready to refill. I have refilled once and forgot about refilling again, and burnt my steamer. Luckily, my Lapis Sagu didn’t get affected as I was steaming the last layer when the water gets dried up.

2. Refill the water in the steamer when the layer is cooked. Before you add the next layer, quickly refill the steamer with hot water and turn up the heat to high. In this way, the temperature within the steamer may decrease a bit but not too much to affect the cooking of the next layer.

3. Before greasing the tin, measure the amount of batter for each layer by sampling with some water in the tin to desired thickness and pour the water into a measuring cup to take measurement of the quantity. Alternatively, you can use a ladle as a gauge as the blogger suggested but personally I prefer to pour the batter into a measuring cup before pouring into the tin for steaming.

4. This recipe is a scaled down as my tin is just 3″ by 8.5″.

5. I have used the 200ml in a box for the coconut cream and 250ml in a package for the coconut milk. It gives a very aromatic coconut smell in the kueh.

6. Instead of bundling the pandan leaves, I have cut the leaves into half for the smell the defuse faster.

7. Remember to stir the batter each time before adding layer as the powder mixture would settle at the bottom after the waiting time.

8. Although the recipe calls for 1 litre of water, you will need to top it up to 1.5 litre after the syrup is made.

9. Cover the steamer with the steam cloth to prevent the water vapour from dripping into the kueh.

10. Grease the knife before cutting. You will also need a greased knife to loosen the sides of the kueh from the tin to ease the removal from the tin. Obviously, I need to brush up on my cutting skill.

Last but not least, if you wish to make a thinner layer, each colour should have 2-3 layers.


Tools

  • Measuring cup / scale
  • Pot / Rice cooker
  • 8 by 3.5 inches aluminium tin

Ingredients

Beetroot / Red Colours

  • 72g Tapioca flour
  • 23g Sago flour
  • 5g Mung Bean flour
  • 8g Rice flour
  • 110ml Thick coconut milk (I mix 50% coconut milk with 50% coconut cream)
  • 80g Sugar
  • 230ml Beetroot juice (Note: You will need to measure out 225ml after cooking the syrup. If inadequate, just top up with cool boiled water) - I use 1 beetroot to make the juice
  • Pinch of salt

Pandan / Green Colours

  • 72g Tapioca flour
  • 23g Sago flour
  • 5g Mung Bean flour
  • 8g Rice flour
  • 110ml Thick coconut milk (I mix 50% coconut milk with 50% coconut cream)
  • 80g Sugar
  • 230ml Pandan juice (Note: You will need to measure out 225ml after cooking the syrup. If inadequate, just top up with cool boiled water) - I use 20 Pandan leaves to make the juice
  • Pinch of salt

lapis sagu
lapis sagu

Directions

How to make Pandan & Beetroot juice

1. Cubed the beetroot and cut the Pandan leaves to smaller pieces (approximately 1 inch per piece)

2. Blend the cubed Beetroot with 250ml of cool boiled water in food processor. Although you just need 230ml of juice, I prefer to err on the safe side. Do the same for pandan leaves.

3. Pour the juice together with the pulps into a cheese cloth and squeeze the juice. Set aside.

How to make the batter

1. Heat up the juices separately to melt the sugar. After sugar melts, measure out 225ml. If inadequate, top up with cool boiled water and leave it to cool.

2. Mix all the flour and salt together. Pour the coconut milk mixture (coconut milk and coconut cream) a little at a time and mix till smooth. Set aside.

3. Pour the syrup from (1) into the flour mixture. Stir constantly till well blended.

4. Do the same for steps 2 and 3, for the other juice.

beetroot pandan lapis sagu
beetroot pandan lapis sagu

5. Grease the aluminium tin with a little oil. Pour in one part of one of the coloured mixtures and steam for about 8 minutes.  Repeat another layer with the same coloured mixture (if you are steaming thin layer) or with another coloured mixture (if you are steaming thicker layer like me) and steam for about 6-7 minutes.

6. Repeat step (5) with other coloured batter until all batter is used up. Leave the cake to cool at room temperature for 3-4 hours before cutting with a greased knife. Serve.


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