Kuih Lapis
A beautiful steamed layered cake — each colourful layer is soft, springy and sweet.
Kuih Lapis is one of those kuih that brings back memories of Hari Raya at my grandmother's house. The secret is patience — each layer must be steamed properly before adding the next. The reward is a gorgeous, bouncy kuih that everyone fights over.
Ingredients
- Batter
- rice flour250 g
- tapioca flour50 g
- sugar200 g
- coconut milk400 ml
- water200 ml
- salt0.5 tsp
- pandan essence1 tsp
- red or pink food colouring1 drop
Instructions
- 1.
Mix rice flour and tapioca flour together in a large bowl.
- 2.
In a pot, heat coconut milk, water and sugar until the sugar dissolves. Do not boil. Let it cool slightly.
- 3.
Pour the coconut milk mixture into the flour and whisk until smooth with no lumps. Strain through a sieve.
- 4.
Divide the batter into two equal portions. Add pandan essence to one portion and pink food colouring to the other.
- 5.
Grease a square tin and place it in a steamer with the water already boiling.
- 6.
Pour a thin ladle of the first colour into the tin. Steam for 5 minutes until set.
- 7.
Pour a thin ladle of the second colour on top. Steam for another 5 minutes.
- 8.
Continue alternating colours, steaming each layer for 5 minutes, until all the batter is used up.
- 9.
Steam the final layer for 10 minutes to make sure everything is cooked through.
- 10.
Let the kuih cool completely before slicing. It is best to use a lightly oiled knife for clean cuts.