This is the good celebration layer cake it look so beautiful..tq Eddie for the resipi n the ingredeint..love this channel..with the Christmas music may God blees you...amen
I feel like really Christmas i remember when i was young everybody was busy, excited happy what my mother prepared for us for noche buena for the whole family 😍😘😚
Hi! This is Charlotte from Holland, Michelle told me about your RU-vid channel :-) reminds me of the delicious food and the good time I had visiting your place! All the best, I will keep following you for inspiration and cook sometimes something different than boring Dutch food ;-) Bye!!
Hey Charlotte :-) How are you doing? Thank you so much and hope that you will like some of the recipes that I shared. You can also follow me on my Facebook Page : facebook.com/shiokmaneddie/ so that you'll be notified of any new recipes that I will be posting. Take care and God Bless :-)
Thank you Eddie, I'll try again. I really love your kueh recipes, they are very nice & sweetness just right. BTW are you a Nonya as many of your recipes are Peranakan. I hope you could also have a recipe for Blue Pea Rempah Udang. Have a good day 😊
Hi Eddie, I did half size & half all the ingredients except for steaming time. Why is it every layer doesn't seem to firm up despite 10 mins per layer. Please advise. Thanks
Hi Eddies, after put coconut milk is it must let it cool down till cold then add flour? B cos after I add coconut milk boil take out from flame, put flour all stuck like glue, and 750gm tapioca flour like a lots, is it correct, pls advice, b cos I throw away the whole batch sticky like glue cannot make
Yes amount is correct and yes you need to cool it down before adding the flour in batches. The full recipe link is in the description below the video. It's mentioned in #5 under Instructions. Here's the link: bit.ly/3cxfDce
+Joanne Teh you can use all tapioca flour. Just replace the amount of sago flour with tapioca flour. The difference is a slightly softer texture without sago flour.
Looks really good - the texture that I am after...I notice the ingredients are the same as Lapis Sagu Bundt even though slightly different proportions. The texture seems harder & stiffer than what I see in your video. Maybe I got somewhere wrong..? Am going to try this one out! Thanks for sharing!
Hi Elizabeth, you could try subbing in more tapioca flour in place of the sago flour if you want a softer bite for your lapis. Personally I use purely tapioca flour and texture is great but the colour is not as vibrant as this. So it's up to you. :)
Hi Eddie, I'm going to make this later...tak boleh tahan lagi esp now I got my paws on bunga telang! Will make blue & white layers. But please tell me if I should let the coconut milk mixture cool down before adding the tapioca flour? Thanks! (Actually I'm hankering after kueh salat but need to go buy glutinous rice later or tomorrow. Cold here, malas nak keluar!)
Found the answer from the lapis in a bundt! "Hi, Yes add in the flour after you have seived out the coconut mixture while it's still hot. The coconut mixture will starts to solidify if it cools down. Also add in the flour slowly while stirring."
It's looking great...was very wobbly when first done but firming up as it cools...shrank a bit too but I guess that's normal with steaming starchy flours! Should be able to know a bit later. Shall photograph n post it to your FB if it looks decent enough! Haha!
Hi Eddies, after the coconut boil, is it must cool dow to totally cold then can add flour? B cos I remove from flames put the flour all sticky like glue, throw away
Did you click on the link above? I just checked and #5 is not blank! Instructions 1. Boil 10 pandan leaves in 900 ml water for 10 mins. Sieve to extract 800 ml pandan water 2. Add sugar to the sieved pandan water and boil until sugar is dissolved 3. Add coconut milk and salt and mix well 4. Bring to boil and then remove from flame 5. Set aside to cool. 6. Add tapioca starch (flour) a bit at a time and mix well 7. Add sago powder (flour) and mix thoroughly 8. Sieve mixture and set it aside
I hope next time you can mention all the ingredients first before you start to cook because it will help to us to ready with all the ingredients if like this video we need to find all the ingredient in the video of duration 9 minutes before we can start cook Thank you
Hi, can I confirm, if I use the Kara coconut milk, I still need 1.6L of coconut milk? Or do I need to mix with water? If yes, then how is the ratio? Thank you so much!
I've not used Kara brand but have tried with Ayam and Heng Guan brands before. As long they are not "COCONUT CREAM" which are much thicker, you do not need to add any water to it. You will already be adding 800 ml of pandan water to the coconut milk.
@@ShiokmanEddie thanks for replying to my question. I just check that Kara brand is actually coconut cream. Do you know how much water to add to the cream? Otherwise i guess i have to find other brands like you mentioned. Thank you!
+I-Mei Chan yes it's 750g tapioca flour. You need to cool the coconut milk Pandan water mixture for awhile before slowly adding the tapioca flour a little at a time while continuously stirring.
Well you can experiment by not boiling the coconut milk but so far others who have followed this recipe and myself have boiled the coconut milk and the kueh turns out fine
I tried making it but my end mixture was a lot more thicker than yours. I have added the flour into the coconut&pandan mixture almost after I remove from flame. Could it be that?
It could be you boiled too long and the mixture has evaporated more leaving a thicker consistency. Also cool down the mixture after boiling before adding the flour.
chris lee, for this video I let it cooled down about 1/2 an hour but previously I've added the flour immediately after I removed from the flame. Both methods no problems.
FYI, there's no discrepancy. If you have watched my video carefully and read the written recipe instructions properly, I mentioned boil pandan leaves in 900 ml water but extract 800 ml of pandan water. Due to evaporation during boiling, the 900ml water will be reduced.
If you can't find sago powder then just replace the same amount with tapioca flour. It will still turn out ok . The sago flour gives the kueh a bit more chewy texture and not so soft.