Kueh Lapis ▪ 九层糕 - Which Recipe Would You Choose?
MiMi Bakery House
MiMi Bakery House
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Ingredients

  • milk
  • 4 pandan leaves
  • 1. In a pot boil water, sugar and pandan leaves together till sugar dissolved. Turn off heat, discard pandan leaves and add in coconut milk. Stir well and leave aside to cool.
  • 2. Mix tapioca flour and rice flour together and gradually blend well into coconut liquid with a hand whisk. Then strain mixture through a sieve to ensure it is free from lumps.
  • 3. Divide mixture in three equal portions and add desire colors into one portion, keeping one portion white.
  • 4. Grease a 7 inch square or round cake pan and place in steaming pot for few minutes over high heat.
  • 5. First, pour about 100
  • 3-5 minutes.
  • 6. Repeat the procedure, alternating white, green and red batter until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time.
  • 7. Leave Kueh Lapis to cool completely after steamed and invert the cake pan to knock out the kueh.
  • 1. The kueh must be left to cool before unmoulding
  • 2. Grease knife with little oil before cutting
  • 3. I had used my big soup ladle to pour the batter in for each layer, so for easier management, you can use a soup ladle too

Instructions

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