Kuih Lapis (Nine Layer Cake)

INGREDIENTS (Make one 9″ springform pan):
1. 80g rice flour
2. 280g tapioca flour
3. 400ml water
4. 250g sugar
5. 400ml thick coconut cream
6. Some pandan paste, red colouring (optional)
METHODS:
1. Sieve the rice flour and tapioca flour into a mixing bowl.
2. Add in sugar, mix well.
3. Then, add in water and coconut cream.
4. Using a whisk, give the solution a good mix.
5. Sieve the solution and remove any lumps.
6. Divide them into three equal amount.
7. Keep one as it is, add some pandan paste into one of them and few drops of red colouring into the other one.
8. In a pot, boil water.
9. Lightly greased a springform pan/bowl/container of your choice.
10. Once the water is boiling vigorously, place the bowl inside the pot for 5 mins.
11. Then add the first layer and let it steam for 5 minutes.
12. Repeat by adding/alternating the colour and let them steam for 5 minutes before the next layer.
13. After adding the last layer, let it steam for 20 minutes.
14. Switch off the heat, and let the kueh cool down in the pot for 4 hours.
15. After its is cool down, cut them into small piece and serve.
16. It can be kept in the fridge overnight but need to be re-steam and cool down before serving.
17. Enjoy!

PHOTOS (for illustration only):

The colour of my three layers prior to steaming.

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