My Version of : Kueh Lapis Kacang Hijau Berkoko a.k.a Cocoa & Mung Bean Layer Cake

Easy to prepare and cook!. I have been thinking of cooking this Kuih Lapis Kacang Hijau eversince I saw the kuih lapis made by Fabmom. But I dont want to buy many kinds of flour like stated in the recipe tried by Fabmom... so by try and error.. here is my version of the kuih lapis kacang hijau. I didnt want to use any food colouring, so I am using natural colouring and flavour hehehehe.

Ingredients A:
1 cup flour
1 tbsp rice flour
1 tbsp corn flour
1/3 cup sugar
2 cups coconut white milk (santan
1/2 tsp salt

Ingredient B
1 cup mung bean, boiled to soften and blended in a blender/food processor

Ingredient C
1/2 tbsp cocoa powder, dissolve in 1/4 cup of warm water


Methods:
1. Mix all ingredients A and sieve to make sure all are mixed well and smooth batter.
2. Divide into 2 portions
3. Mix in the blended mung bean into one portion and the cocoa mixture in the other portion.
4. Heat up the steamer ( I just use a wok with cover) and grease (with bit of cooking oil) the container you are going to use for cooking the batter. I just use a grease baking tin.
5. Pour in half of portion of the cocoa batter and steam for 3 min ( depends on how thick the layer is, the thicker the layer the longer the time needed to steam).
6. Then pour in half of the mung bean batter and steam for 3 min.
7. Repeat until all batter finish up.
8. Cool and slice according to your preference.


note: easier to slice with a grease(with cooking oil) knife