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cake in Malay. When I was a little girl, I enjoyed eating this kuih by peeling the different coloured layer by layer. This Kuih Lapis recipe was adapted from a Chinese coobook ~ Malaysian Delicacies. I was a little hesitant at first whether to try this recipe or not when I saw more tapioca flour rather than the rice flour is used. Since I only have a packet of tapioca flour and little rice flour on hand, I just went ahead to try this recipe. The Kuih Lapis turned out very fragrant and with acceptable texture as well. But I'll definitely want to try the rice flour and mung bean flour mixture next time, so that I can compare the texture of this Kueh Lapis. Oh... due to my laziness and as I wanted to complete the process fast, you will notice a thick layer on two colours, Only 6 layers were made instead of 9 and the lapis will definitely looks taller and prettier if I were to use a smaller cake pan.
70g coarse sugar 5 pandan leaves, knotted 400ml coconut milk ( squeeze half old coconut with water)
3. pandan leaves and coconut milk until sugar dissolved. Add a drop of lime yellow food colouring to let red batter to become dark orange batter and steam for 15mins. sugar. 4 layer with plain batter (original white) and 5 layers of red batter (add red food colouring into plain batter to become red layer).180g rice flour 120g tapioca flour Red food colouring Lime yellow food colouring Method 1. Pour 1st layer with red batter into steam pan. Divide batter into 2 portions. 8. Leave the kueh to cool completely (take about 6 hours) at room temperature before cutting (use a plastic knife to cut). 5. 6. Strain the batter. . Add in rice flour and tapioca flour. 2. Pour 2nd layer with white batter into steam pan. Discard pandan leaves and set aside to cool completely. 7. Place the pan in a steamer and steam until hot. stir to mix well. and steam for 3mins. Repeat until all 8 layers set. Boil water. 4. around 126g for each layer. Grease a 7" steam pan with a little oil. and steam for 3mins over medium high heat.