Saturday, 4 February 2012

Kuih Lapis

Kuih Lapis

This is a belated post. Made this on Christmas eve as we were invited to Christmas lunch at a friend's place, so I thought I would make this and have this as a local dessert! My friend is a Sarawakian and husband English, so the children have all eaten this before one time or another. After lunch was over and when it came to desserts and when I took this out, everyone went oo-ing and ah-ing as they had not had it for a long time. And the surprising thing is my friend's granddaughter loved it as well!


150g rice flour
15g mung bean flour
15g tapioca flour
400 ml coconut milk

For the syrup
150g castor sugar
150ml water
1/4 tsp salt
1/2 tsp pandan paste or green colouring
A few drops red colouring

1. Combine sugar, water in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool.
2. Put rice flour, mung bean and tapioca flours and salt into a large mixing bowl. Pour in coconut milk and    mix well.
3. Stir in syrup.
4. Strain the batter to ensure it is free from lumps.
5. Divide the mixture into 3 bowls and add the colouring of your choice. In my case, it was pink, green and plain.
5. Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.
7. Pour a ladleful of the plain batter on the heated tray. Cover and steam over medium heat for 5–6 minutes or until set.
8. Next a ladleful of the pink batter over the plain layer and steam covered for 5 minutes.
9. Next with the green and repeat the procedure, alternating white, pink batter and green until all the batter is used up. Lastly, the final layer which is red. (Add a little more colouring to the pink to get it a darker colour)
10. After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process.
11. Cool the kuih thoroughly before cutting into small diamond-shaped pieces

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