Steamed Layered Rice Cake Kueh Lapis Recipe (with Video)

1. In a large mixing bowl, whisk together the tapioca, rice, and arrowroot flour.
2. Slowly pour in the coconut milk and warm water while stirring, until you reach a smooth thin batter, with absolutely no lump, you can pass the mixture through a sieve to make sure.
3. Divide the batter in halves, add the monk fruit extract in one portion, and the daily greens powder in the other, whisk to combine separately.
4. Brush the dish or mold you're using with a little bit of neutral tasting oil, bring the water in your steamer to boil, steam and heat the empty dish or mold for 5 minutes.
5. Pour in a layer of batter, about 1/4 cup, completely cover the dish or mold, you can adjust the amount depending on the size of your dish, cover and steam for 3 minutes.
6. Check to make sure the first layer is solid by gently tapping on the layer, pour in the second layer, using a different color, cover and steam for another 3 minutes.
7. Repeat the process and alternate between the two colors, steam for 3 minutes per layer, until you use up both the batters, cover and steam for 7 minutes after the final layer is poured.
8. Take out the rice cake, cover the top with plastic wrap to prevent a layer of dry "skin" from forming, let it cool down before transferring it to the fridge.
9. Let the rice cake cool down for at least 6 hours before cutting.
10. When ready to cut, wrap your knife with plastic wraps so the blade won't stick to the rice cakes, cut it into your preferred size and shape.
11. Serve as is, enjoy!
12. You can keep the leftovers in the fridge in an airtight container for 3 - 4 days, after that they might start to harden.