Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake)

Boil the liquid ingredients only until the sugar dissolved. Stir continuously. Remove from the heat. Set aside until its warm.

Pour the warm liquid ingredients into the dry ingredients bowl gradually while stirring with a whisk. Strain.

This is the most important step to do: Cover the lid of the steamer with a kitchen towel to prevent condensation from the lid from falling on to the steamed cake. Fill the steamer with water (below the steaming plate). Cover the steamer with the lid and slowly bring water to boil.

Prepare an 18x18x6 cm bake pan. Lightly brush the bottom of the pan with cooking oil.

Measure the batter 120 gr. Pour it into the pan. Steam for 5-6 minutes. Do it one more time for the plain batter.

Measure again the batter 120 gr. Add 1 drop of pandan paste. Stir well. Pour into the pan. Steam for 5-6 minutes. Repeat 1 more time.

Measure again the batter 120 gr. This time add 2 drops of pandan paste. Stir well. Pour into the pan. Steam for 5-6 minutes. Repeat 1 more time.

Do the same thing until the batter is finished. Each time add 1 more drop of pandan paste.
Note: Give the batter a good stir each time before you pour it into the pan.

After all the batter is finished, steam the layered cake for another 30 minutes. Remove from the heat. Cool well before cutting.

Note:
Use a plastic knife or a knife coated with plastic to cut the cake.
Enjoy! Yum!