"Khanom chan" coloré au chou rouge ! (Kueh Lapis ou gâteau claquette)

After the nixtamalized corn flour, we're looking at tapioca and glutinous rice starches for this Thai dessert whose colors come from the red cabbage juice with different pH ... Go chemistry :D Ingredients: 200g tapioca starch 50g of glutinous rice starch 200mL of coconut milk 80g of sugar (to see) 1/4 of small red cabbage lemon juice for acidity (hydrochloric or hydrofluoric acid to avoid) baking soda for basicity (bleach to avoid) --------------------------------- Instagram: https://goo.gl/pghmYQ Facebook: https://goo.gl/67xvsc