KUEH LAPIS
Ingredient A
130 g Tapioca flour
100 g Rice flour
60 Mung Bean flour
Ingredient B
900-ml Water (200 ml coconut milk + 700 ml plain water)
150 g castor sugar
1/2 tsp salt
5 pandan leaves
1 -2 tsp vanilla flavor
Pink, Red and Orange permissible food coloring
Methods
Method -step 1
1) Sieve and combine Ingredient A
2) Heat up a sauce pan add in ingredient B warm up stir sugar dissolve (Do not boil)
3) Turn off heat remove the pandan leaves set aside to cool, set aside.
Method -step 2
Mixed well, then strain mixture through a sieve to ensure lumps free add in vanilla flavor.
Would be good if the batter can be run thru final filtration again to ensure lumps free.
Divide mixture in 4 equal portions as per below add a drop or two color
or your own color choice portion
1st portion total 390 g - Add Pink batter = 3 portion @ 130 g each layer
2nd portion total 390 g - Add Red batter = 3 portion @ 130 g each layer
3rd portion total 260 g - Add White batter = 2 portion @ 130 g each layer
4th Last portion 150 g - Add one or two drops of orange color top last layer.
Grease a 7 inch square cake pan
Prepare steamer with water to boil preheat square pan for 5 minutes
1st layer - 130 g of pink batter into the pan and steam at medium for about 4 -5 minutes
2nd layer - 130 g of red batter and steam at medium heat for about 4 -5 minutes
3rd layer - 130 g of white batter and steam at medium heat for about 4 -5 minutes
Repeat 4- 8th layer the procedure alternately until the 8th layers.
(but this may take maybe 5-6 minutes to steam as the layers gets thicker do take note.)
To the 9th orange batter last layer steam for about 15 -20 mins till the surface is fully steamed
Use a little oil to brush on the surface as gloss finishing. (optional)
Leave Kueh Lapis to complete cool best at least 6 hours and invert the cake pan to remove out Kueh Lapis.
Use plastic cake knife to cut and serve.
That's it.
Notes and tips
- Remembering to stir the batter each time before pouring out the batter to steam each time.
- Remove any bubbles floating on the batter this will helps to the smooth the surface
- When opening the steamer lid..ensure the steam water does not drop on the kueh.
- Steamed using medium heat is required and ensure there are sufficient water enough to cater the above steaming process till finished.
- You may find sometimes the absorption of water reaction towards flours differs from different flour brands. Therefore do take note and understand the flour brand of your choice.
 |
This is how it looks should you cut the kueh immediately... flaky so takes some patient to wait for at least 8 hours..this is my recommendation . This is cut after at least 8 hours very sharp and clean knife.
 |