Kuih Lapis in Malay, 九层糕 in Chinese, Steamed Layered Cake in English... is a typical kuih you can get in either malay or chinese kuih stall in Malaysia...
For malay style usually it comes in pink colour and white layer while chinese style comes with orange and white layer and usually it's 9 layered.
I did 9 layers but my 1st layer got sticky in the pan hence only left 8 layers and I'm using natural blue colouring from blue pea flower..
Original recipe from: http://honestcooking.com/steamed-laye...
As I'm using 6.5inch pan instead of 8inch pan as written in the recipe, i left about 200ml of liquid mixture at the end even tho i added each layer about 150ml =x.. next time should just do 100ml each layer.. it taste better with thin layer.. that's my own preference.. while some may like it thicker layer...
The fun of eating this kuih, is to strip of the layer and eat it layer by layer ^^.
Recipe:
500ml water
500ml coconut milk added with pinch of salt
280gm sugar
4 knotted pandan leaves
350gm tapioca flour
100gm rice flour
Food colouring (or any any natural extract of food colouring)
First, boil water, sugar and pandan leaves together till sugar dissolved. Then remove the pandan leaves and add in coconut milk. Bring it to boil and set aside to cool down..
Mix tapioca flour and rice flour together with a whisk, and gradually whisk into the coconut mixture..
Divide the mixture into 2 portion (divide into more portion if you want to have more than 2 colours).. and add food colouring into 1 portion.. (i extract the blue from blue pea flower).
Grease a cake pan (i'm using 6.5inch round cake pan) and heat it up over a high heat steaming pot of water..add 100-125ml of coloured mixture into the pan and steam it for 4mins. Then add 100-125ml of white mixture into the pan and steam for another 4mins. Repeat the step until you get the number of layer you like or you reach the top of the pan...
Let it cool down completely before you invert and knock it out the pan. You can use a plastic/silicon spatula to go around the sides of the kuih to make it easier to flip out. Then use plastic/silicon knife to cut it into square or diamond shape. Always use a plastic/silicon knife when cutting kuih to get nice edges...
It taste better after few hours, compare to when it's just done... finish it within 24hours, else keep it in the fridge...
Link back to DHM: https://www.facebook.com/photo.php?fbid=10210560437266577&set=gm.1725865137674414&type=3&theater
Credit: Vanessa Lau
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/complete-recipe-kuih-lapis-steamed.html
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/complete-recipe-kuih-lapis-steamed.html
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