Lapis Bee Hoon

Instructions

• 1. Cook Bihun Jagung URAI according to instructions on pack. Set aside and let cool into room temperature.
• 2. In a saucepan: put in sugar, salt, vanilla powder and pandan leaves. Pour coconut milk and mix well. Turn on heat into medium, stir coconut milk until simmering and sugar dissolved.
• 3. In a different bowl: mix room temperature Bihun Jagung DOROKU with tapioca flour, and pour coconut milk mixture. Mix well.
• 4. To make 3 colours layer dough (green, purple and white); divide dough into 3 parts. Mix pandan paste for one part, taro paste for another part, and leave remaining part without any colouring.
• 5. Pour purple dough in an 18x18 cm pan covered with heat-safe and food grade plastic, steam for 5 minutes. Pour white dough on top of steamed purple dough, steam for another 5 minutes. Repeat the same process for green dough and steam for 20 minutes until cooked.
• 6. Remove from heat and let cool. Slice into bite-size and serve.

• Ingredient : Bee Hoon