Kuih Lapis (Steamed Layered Cake)

Kuih Lapis in Malay, 九层糕 in Chinese, Steamed Layered Cake in English... is a typical kuih you can get in either malay or chinese kuih stall in Malaysia...

For malay style usually it comes in pink colour and white layer while chinese style comes with orange and white layer and usually it's 9 layered.

I did 9 layers but my 1st layer got sticky in the pan hence only left 8 layers and I'm using natural blue colouring from blue pea flower..

As I'm using 6.5inch pan instead of 8inch pan as written in the recipe, i left about 200ml of liquid mixture at the end even tho i added each layer about 150ml =x.. next time should just do 100ml each layer.. it taste better with thin layer.. that's my own preference.. while some may like it thicker layer...

The fun of eating this kuih, is to strip of the layer and eat it layer by layer ^^.

Recipe:
500ml water
500ml coconut milk added with pinch of salt
280gm sugar
4 knotted pandan leaves
350gm tapioca flour
100gm rice flour
Food colouring (or any any natural extract of food colouring)

First, boil water, sugar and pandan leaves together till sugar dissolved. Then remove the pandan leaves and add in coconut milk. Bring it to boil and set aside to cool down..

Mix tapioca flour and rice flour together with a whisk, and gradually whisk into the coconut mixture..

Divide the mixture into 2 portion (divide into more portion if you want to have more than 2 colours).. and add food colouring into 1 portion.. (i extract the blue from blue pea flower).

Grease a cake pan (i'm using 6.5inch round cake pan) and heat it up over a high heat steaming pot of water..add 100-125ml of coloured mixture into the pan and steam it for 4mins. Then add 100-125ml of white mixture into the pan and steam for another 4mins. Repeat the step until you get the number of layer you like or you reach the top of the pan...

Let it cool down completely before you invert and knock it out the pan. You can use a plastic/silicon spatula to go around the sides of the kuih to make it easier to flip out. Then use plastic/silicon knife to cut it into square or diamond shape. Always use a plastic/silicon knife when cutting kuih to get nice edges...

It taste better after few hours, compare to when it's just done... finish it within 24hours, else keep it in the fridge...

[ummibeesblog]

I made kuih using this exact recipe and i found out as after mixing in the dry ingredients into the wet that it had turned into a solid gloopy mass. i had to add almost 1.5L of extra water to get the mixture runny enough to pour with a ladle like you did. I'm not sure what went wrong, but I suspect the species of tapioca or rice flour available to me in Nigeria may be starchier than the one you used. After adding a ton of water and adjusting the sweetness and saltiness it turned out okay. I'm just left with a whole lot of leftover kuih batter, almost three times what I expected. I guess the neighbours are in for some sweet layered treats! Thank you for sharing @Viekisses

Thank you for sharing it looks very delicious

[grace]

Thanks for sharing the recipe! I just done last night, superb!

[chiavangay]

I have try your recipe today, and it s really good... thanks

[walaaahmed]

Thank you for replying. I am a mother of 3 myself and I am trying to make our food healthier for them.

[chiavangay]

I have try your recipe today and it taste really good. thanks

[walaaahmed]

thank you so much.This looks really delicious.I loved the way you used natural flower colours instead of the artificial products.I will give this a try since I am trying to avoid wheat flour.Can we use corn starch instead of tapioca starch ?.

[chrislee]

why your kuih lapis surface so smooth, mine wrinkle wrinkle one oh...

[hazelfrank]

can I know wat brand coconut milk u used?

Thank you for sharing it looks very delicious