2 cups rice flour

½ cup tapioca flour

3 cups thick coconut milk

¾ cup caster sugar

Preparation

Stir all the ingredients together in a mixing bowl till sugar dissolves.

Do not beat or you get a lot of air bubbles. Divide mixture into three bowls or two if you only want to do two colours. Colour one green, another red and leave the third uncoloured.

Lightly oil a large load tin or its equivalent. The tin must fit neatly into a steaming pot or kwali (wok) with a cover.

Stir the white mixture well, then spread a thin layer in the tin. To get even layers, use the same size spoon for each colour and the same amount each time. Steam for about three minutes or till the layer is cooked.

Spoon the second layer of different colour on top of the cooked layer.

Repeat layering and steaming, alternating colours till mixtures are used up.

Lightly oil the top to prevent it drying out. Cool before cutting into rectangles with a well-oiled knife. To keep the kuih from sticking to each other, wrap each with a piece of clear cellophane paper.