Steamed Layered Rice Cake Kue Lapis

Ingredients

• 1 cup Rice Flour (fine rice flour)
• 1 cup Water (room temperature)
• 2 cups Mixed Leafy Greens (finely chopped (e.g., kale, spinach, bok choy, mustard greens, Swiss chard))
• 0.5 tsp Salt (fine sea salt)
• 1 tsp Olive Oil (for greasing steamer basket)

Instructions

1. Chop Greens

   Wash the five leafy greens thoroughly, pat dry, and finely chop them.

   Time: PT5M

2. Make Batter

   In the mixing bowl combine rice flour, water, salt, and the chopped greens. Whisk until the mixture is smooth and pourable.

   Time: PT10M

3. Prepare Steamer

   Fill the steamer pot with about 2 inches of water, bring to a boil, and line the steamer basket with parchment paper. Lightly brush the parchment with olive oil.

   Time: PT5M

   Temperature: 100°C

4. Steam Rice Cakes

   Pour the batter onto the parchment, spreading evenly. Cover and steam for 15 minutes until the cakes are set and firm to the touch.

   Time: PT15M

   Temperature: 100°C

5. Cool and Serve

   Remove the steamer basket, let the cakes cool for 5 minutes, then cut into squares or wedges.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

30g

Fat

2g

Fiber

2g