Kuih Lapis Premium - Soft, Layered, and Pull-Apart Coconut Cake

Steps

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1. 1
   Prepare the sugar-water mixture by dissolving granulated sugar with warm water (360ml) and salt, stirring until the sugar is completely dissolved.
   ▶ ≈1:43
2. 2
   Pour the dissolved sugar mixture into the coconut cream (3 cups), then add the water (240ml), stirring slowly and gently until well combined.
   ▶ ≈2:26
3. 3
   Combine the dry ingredients: rice flour (240g), tapioca flour (80g), and corn flour (60g) in a large bowl. Whisk together until even and lump-free.
   ▶ ≈2:44
4. 4
   Pour the coconut milk mixture into the flour while sifting through a fine-mesh strainer. This step is crucial for removing fine bubbles and ensuring a smooth batter.
   ▶ ≈3:24
5. 5
   After sifting, remove any fine bubbles from the strainer. Divide the batter equally into two bowls.
   ▶ ≈4:06
6. 6
   Keep one portion of batter white. To the other portion, add rose syrup (less than 1 tbsp) and pink food coloring (2-3 drops), stirring until evenly colored.
   ▶ ≈4:31
7. 7
   Grease an 8-inch pan with cooking oil, line it with heat-resistant plastic wrap, smooth out any wrinkles, then lightly oil the plastic.
   ▶ ≈4:58
8. 8
   Ensure the steamer has plenty of water and is at a rolling boil. Cover the steamer lid with cloth to prevent condensation from dripping onto the cake.
   ▶ ≈4:58
9. 9
   Begin layering. Pour the first layer of batter (approximately 160ml or 2/3 cup for 10 layers), steam for 5.5-6 minutes until completely set.
   ▶ ≈6:16
10. 10
    Before pouring each new layer, stir the corresponding batter to prevent settling. Pour the next layer, ensure the steamer lid is dry, then steam for another 5.5-6 minutes.
    ▶ ≈7:11
11. 11
    Repeat steps 9-10, alternating white and pink batter layers until all batter is used. The final layer should be pink.
    ▶ ≈7:26
12. 12
    Steam the final layer for 12-15 minutes to ensure the entire cake is completely cooked through.
    ▶ ≈7:52
13. 13
    Open the steamer lid and let the cake cool slightly in the open air to help the surface dry and become glossy.
    ▶ ≈8:05
14. 14
    Cool the cake completely for 3-6 hours before cutting. This is essential—cutting while warm will make it too soft and crumbly.
    ▶ ≈8:14
15. 15
    Remove the cooled cake from the pan. Using an oiled plastic spatula or pastry ruler as a guide, cut the cake into neat pieces.
    ▶ ≈8:21