Ingredients :
Lapis Maizena Wheat Flour:
3 tablespoons of wheat flour
7 tablespoons cornstarch
4 tbsp sugar
1 tbsp cooking oil
1 tablespoon cocoa powder for brown coating (optional)
300 ml of water
Lapis Maizena:
10 tbsp cornstarch
4 tbsp sugar
1 tbsp cooking oil
1 tablespoon cocoa powder (optional)
300 ml of water
Steps:
Upper Layer (Maizena + Flour).
Mix all ingredients except cocoa powder, mix well. Bagia donan be two .. one dough give chocolate powder.
During stirring the dough, heat the steam until hot.
put 1 cup of vegetable into the mold previously covered with cooking oil, then put it into the steamer. Close the steam. Cook for ± 5 minutes. Until the top layer is rather hard and can be stacked with the next layer.
Do alternate color interval. do on all the remaining dough (Maizena + Flour). Do it until it runs out.
If the dough Maizena + Flour layer runs out, start to make dough for the lower layer (Maizena). Like step number 1 and 2.
Stir well.
Then do continue to layer the layer (layer) layer of the previous layer. do until the dough runs out.
If the dough is gone. The final steaming let be a little longer ± 10 minutes to make it more mature.
Layered cake is ripe, lift it from the steamer, let it cool freshly out of the mold. If you want on the iris, coat the knife with plastic agat not stick
the result is like this. Layer difference with cornstarch + flour, and maizena layer is clearly visible. Layers with wheat look milky white. Lapis maizena just clearer and more sticky, texture rather slow chewy, but still good and still can be taken per layer .