This recipe was taken from fenying's blog. I did some changes as I don't have fresh pandan leaves and fresh coconut milk. This kuih lapis recipe has been tried and tested by many members at M4M parenting forum. It's highly recommended, should give it a try.Kuih Lapis
Ingredients A:
220g sugar
150ml water
a bit of pandan paste
Ingredients B:
50g rice flour
50g sago flour
130g tapioca flour
200ml coconut milk (packet)
280ml water
½ tsp salt
¼ tsp vanilla essence
Method:
1) Put Ingredients B into a mixing bowl and mix well.
2) Mix Ingredients A and bring to boil. Pour into Ingredients B and mix well, strain.
3) Divide batter into 2 equal parts. Add red coloring in 1 part.Leave 1 part white
4) Heat up a 16 - 18 cm steaming tray, pour 100g of white mixture into the steaming tray and steam for 5 mins
5) pour 100g of red mixture on top of the white layer and steam for 5 mins
6) Repeat until the last layer, steam for 10 mins
7) Remove, leave to cool completely before using a plastic knife to cut into pieces. Serve.
4 comments:
hello, is it possible to do it without sago flour?
Yes. You can do without sago flour.
Hi im a newbie to your lovely blog.
May i know if the last layer (top layer) automatically turns out slightly harder than the rest of the layers when cooled?
Is it easy to remove the whole layer cake from the tin or the tin needs to be greased properly?
Is it hard enough to "stand" properly when cut, like those bought from the outside/market?
If i dont use sago flour, do i replace the amount with tapioca flour or rice flour?
Thanks!
Hi Joanna,
You can use cling film to cover the top layer to prevent from hardening.
Always let the kuih lapis to cool completely before removing it from the tin and cutting. It will come out easily if the tin is greased properly.
As for sago flour, you can replace it with rice or tapioca flour.
It's the same. I understand that some kuih lapis recipes use more rice flour than tapioca flour.
Hope this helps.
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