Steamed Layer Cake 
Ingredients
- 1800ml coconut milk
- 480g tapioca flour
- 150g arrowroot flour 
- 30g rice flour
- 600 to 800g sugar (adjust to taste)
- 1 tsp salt
- 100ml water
- 100ml pandan juice
(blend 100ml water with chopped pandan leaves, then strain)
- Optional: Food coloring

Instructions
1. Combine all ingredients except for pandan juice and water in a large bowl.

2. Divide the mixture evenly into 2 bowls. Add pandan juice to one and water to the other. Add food coloring if you like.

3. Preheat the steamer by bringing water to a boil.

4. Grease your molds with cooking oil and preheat them in the steamer for 5 minutes.

5. Pour the first colored mixture (around 5mm thick) into the mold and steam for 5 minutes.
- Tip: Wipe the steamer lid between layers to avoid dripping or cover with an absorbent towel.

6. Repeat for additional layers, steaming each for 5 minutes. Stir before pouring for consistency.

7. Steam layer 6 for 6 minutes, layer 7 for 7 minutes, and layer 8 for 8 minutes.

8. Steam the final layer (layer 9) for 10–15 minutes.

9. Let the dessert cool completely before cutting and serving.

Notes:
- Store leftovers in an airtight container in the fridge for 2–3 days. Allow it to thaw until soft before serving.
- Alternatively, freeze and re-steam when ready to enjoy.

#layercake #dessert #khanom