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Steamed Layered Rice Cake Kueh Lapis

These chewy, bouncy, and festive layered rice cakes are inspired by Indonesian Kueh Lapis but packed with 5 organic leafy greens and NO sugar, no artificial Sweetener!

I promise these are as fun to play with as they are yummy to eat! ^^ It is so satisfying peeling off each layer and revealing a different color underneath, and I love squishing and twisting them! They have the dreamiest texture, soft, bouncy, chewy, and stretchy but not sticky to your teeth or fingers.

A little more background info on Kueh Lapis, they are a traditional Indonesian dessert, also nicknamed "thousand layer rice cakes". They can be made with lots of different flavors and colors and these colorful treats are very popular in not only Indonesia, but also Malaysia, Singapore, Brunei, and more.

But I added a secret ingredient in these rice cakes! The Daily Greens Superfood Mix from Complement, it contains 5 super greens - spinach, moringa, chlorella, barley grass, and broccoli sprouts and yet you will NOT taste them at all! It is literally magical. And it’s only flavored with organic apple, lemon, and stevia leaf extract, no junk. You can use my code VEGANBUNNY for 15% off.


INGREDIENTS:

150 g Tapioca flour

120 g Rice flour

100 g arrowroot powder

1 tablespoon @complement Daily Greens powder

2 tablespoon monk fruit extract

400 ml coconut milk

200 ml warm water

Neutral tasting oil

TO MAKE:

- In a large mixing bowl, whisk together the tapioca, rice, and arrowroot flour;

- 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;

- 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;

- 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;

- 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;

- 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;

- 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;

- 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;

- Let the rice cake cool down for at least 6 hours before cutting;

- 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;

- Serve as is, enjoy!

*You can keep the leftovers in the fridge in an airtight container for 3 - 4 days, after that they might start to harden.

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