Rainbow Lapis Sagu (Steamed)

Ingredients

• 200 g small sago pearls (tapioca pearls), soaked and cooked until translucent
• 120 g tapioca starch (kan sui/goreng tapioca flour) or sago flour
• 50 g rice flour
• 400 ml canned coconut milk (full fat)
• 300 ml water (plus extra for soaking/cooking sago)
• 150 g caster sugar (adjust to taste) or 120 g if using gula melaka
• 1/4 tsp fine salt
• 2 pandan leaves, tied into a knot (for aroma)
• 1 tsp pandan paste or 30 ml pandan juice (for green layer) — optional
• 30 ml beetroot juice (for pink layer) — optional or 1 tbsp beetroot powder
• 30 ml carrot juice or 1 tbsp carrot juice concentrate (for orange layer) — optional
• 1 tsp butterfly pea extract or 1 tsp dried butterfly pea soaked and strained (for blue layer) — optional
• 1/4 tsp ground turmeric or a pinch of saffron (for yellow layer) — optional
• 2 tsp vegetable oil or melted coconut oil to grease the tray
• 1 tbsp gula melaka syrup or honey, for drizzling (optional)
• Banana leaf or parchment paper to line the tray (optional, for authentic presentation)
• Optional garnish: toasted shredded coconut or toasted sesame seeds

Step-by-Step Method

1. Prepare the sago: rinse 200 g small sago pearls until water runs clear. Soak if needed then cook in plenty of boiling water, stirring so they don’t stick, until the pearls turn fully translucent (about 10–12 minutes). Drain and rinse under cold water; set aside.
2. Mix dry flours: in a large bowl, whisk together 120 g tapioca starch and 50 g rice flour so the mixture is even. This helps give the lapis its bouncy, cohesive texture.
3. Make coconut batter: in a saucepan combine 400 ml coconut milk, 300 ml water, 150 g caster sugar and 1/4 tsp salt with the knotted pandan leaves. Gently heat until warm (do not boil), stirring to dissolve the sugar. Remove pandan leaves and let cool slightly.
4. Combine sago + batter: stir the cooked sago pearls into the coconut mixture, then gradually whisk in the flour mix until smooth and lump-free. The batter should be pourable but with body — if too thick add a little water, if too thin add 1 tbsp tapioca starch. Strain through a sieve if needed for smoothness.
5. Divide and colour: split the batter into 4–6 bowls depending on how many colours you want. Colour each bowl with pandan paste (green), beetroot juice (pink), butterfly pea (blue), turmeric/carrot (yellow/orange). Taste and adjust sweetness or aroma — a little pandan juice makes a big difference.
6. Prepare steamer and tray: grease an 8-inch square or similar shallow tray with oil and line with banana leaf or parchment if using. Bring a wok or large pot of water to a rolling boil and maintain high steam; preheat the steamer for a few minutes.
7. Steam layers: pour a thin layer (about 1 cm) of one coloured batter into the tray and spread evenly. Place in the steamer, cover and steam over medium-high steam for 6–8 minutes until the layer is just set (surface no longer wet). Repeat with remaining colours, steaming each layer until set before adding the next. This gives neat defined stripes like hawker-style lapis.
8. Final steam and cool: after the last layer is set, steam the whole tray for an additional 8–10 minutes to ensure the centre is cooked. Remove from steamer and let cool to room temperature, then chill in the fridge for at least 1–2 hours to firm up — cold slices cut cleaner.
9. Slice and serve: run a hot, wet knife along the edges and slice into squares or finger pieces. Drizzle with a little gula melaka syrup or scatter toasted coconut if desired. Serve chilled with kopi, teh or iced barley.
10. Storage: keep leftovers covered in the fridge for up to 4 days. Reheat slightly by steaming again if you prefer it warm, or eat cold for best texture.