Kue Lapiz is an Indonesian dessert which is steamed in layers.  Traditionally, the layers are brightly coloured so I decided to celebrate Belize Independence Day (21st September) with the Belize flag colours.

Most recipes for kue lapiz are in metric; however, I have also measured out the cup sizes for those people more familiar with using these quantities.

Mix the following ingredients together:

90g (3/4 cup) glutinous rice

90g (1/2 cup) tapioca flour

100g (1/2 cup) white sugar

400mls (1 and 3/4 cups) coconut milk

Mix the ingredients thoroughly and then divide into 3 equal portions in pouring jugs.

To celebrate Belize Independence, colour the portions red and blue and leave one of them white.

Next, get a pot and fill it with about 1 litre (1 quart) of water and bring to a rolling boil.  Place you container (I used a bread tin) for steaming on a rack.

Pour one colour at a time.  Place a kitchen towel over the pot before securing the lid of the pot (to prevent water from dripping into the dessert).  Steam each layer for 10 minutes.  For 3 layers, it will take 30 minutes.  Once this is done, leave to cool at room temperature for 2 hours and then refrigerate for at least 1 hour.  The dessert should pop out of the dish quite readily.  Slice on a chopping board with a good cutting knife.  Enjoy and Happy Belize Independence Day!!