Kuih Lapis recipe
Rice flour 122g
Tapioca flour 204g
Sugar 136g
Coconut milk 204g
Pandan leaves 5 pieces
Water 408g
B
Concentrated pandan juice 40g
C
Concentrated carrot juice 10g
D
Water 40g
6 inch square cake pan grease with oil.
Method
1. Boil water and pandan leaves until fragrance. Remove from heat. Take 408g of water mix it with sugar, stir until combined. Set a side until cool down.
2. Add in coconut milk.
3. Add in rice flour and tapioca flour until combined.
4. Sieve the mixture and divide it into 9 portions.
5. Mix 4 portions with pandan juice, 4 portions with 40g water, and one portion with carrot juice.
6. Place in pan for few minutes over high heat.
7. Pour the about 100g of white mixture into the heated pan. Cover it with aluminium foil and steam in medium heat for 4 minutes until the batter is cooked/harden. Then add 100g of green mixture on top and steam for another 4 minutes.
8. Repeat the procedure, alternating white and green mixture until 8 layers is formed.
9. Pour in last layer carrot mixture and steam for 20 minutes.
10. Leave the Kuih Lapis to cool completely after steamed and invert the cake pan to knock out the kuih.
11. Grease knife with little oil before cutting. (suggest to use plastic scraper to cut for better shape)
* Remember to stir the batter every time before pouring out the liquid to steam each time and cover the pan with aluminium foil to steam.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10154598016804069&set=pcb.1833833890210871&type=3
Credit: Zac Ng
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/03/complete-post-kuih-lapis.html
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