I used to eat this as a kid. I'd seperate and nibble on each colour once by one. Now as a mum, I made this for my 3 year old who was fascinated to pull the colours apart and eat each strip separately. Great snack!
Hi.I am a house wife.In free times see videos about FOOD and how to make kuih all.When i started deeing ur videos i am be ur fan.Futhermore ur tips are very simple.....tq
It brings back childhood memories of "kow ting kueh" (nine-layer cake) from the market, and as children, we'd peel off and eat each layer one at a time. Then our elders would admonish us and tell us to eat it properly - but where's the fun in that! PS: I didn't mind one bit the rounded corners of the mould - those pieces are strictly "the cook's privilege" to sample first!!
In Teochew, we call this steamed cake gao dêng guê 九重餜 I remember eating this cake as a child and I also peeled the cake and ate it layer by layer. I should make such a cake for a good laugh travelling down memory lane. Thank you so much for sharing your recipe. God bless!
Sekali coba langsung jadi sesuai dengan yang ku harapkan, di pasar bawah pk baru kue ini banyak di jual, memang kue kesukaan ku , Terima kasih Mr Liem aku sudah bisa buat nih kue!
hi michael... i love it when u peel the layers... it reminds me so much of how as a kid.. peeling the layers is the way to eat this much-loved kuih. excellent video - clear n no fuss. thanks for sharing with us.
Tq Chef.... Salam dari Putrajaya. Saya dah buat, mmg sedap. Kuih lapis kenyal seperti ini dah lama saya cari resepi. Akhirnya jumpa resepi dari chef. Tq Chef, saya dah cuba mmg sedap. 100% rasa terbaik...
Thank you so much for sharing this!!!❤ Brings me back to my childhood days and now no longer living in S'pore,you've allowed me to relieve it all and it's as good as i remember plus it's homemade too!!!
I am Malaysin... i love kuih lapis. This kuih and Seri Muka was the most my favourite kuih. Thanks to you Mr (may i).... for positive person only... keep sharing and be united through something. Let giving love otherwise hatred. PEACE.. LOVE U ALL
I copy almost all your recipe, because my employer's family love to eat cake and kueh, they're so happy now because i can make for them so they don't hv to buy from outside which we're not sure with it's freshness, thanks a lot, your recipe was so easy to follow.
Hi, Mr. Michael Lim One of my favourite is kueh lapis and when I peel each layer my memory goes back to my younger days in the 50s where I was staying at Kg Lama Road Railway Quarters, Singapore where I used to buy this kueh from an old Nonya lady for 5 cents at nearby Nelson Road market.I wholeheartedly thank you for painstakingly showing your recipe step by step.I would try making this kueh for my children who also enjoy eating it.Thanks Ratha Krishnan Singapore 🇸🇬
I like your recipe. The taste and texture is really good. Just that I m very doubtful with bubbles in my mixture comparing with yours in video. I need to scoop out slowly the bubbles before steaming.
Yes, it’s a good idea to open the lid and wait for about 1 minute or less before pouring the next layer. This helps the surface of the steamed layer to dry slightly, which prevents the colors from mixing and ensures distinct layers in your kuih lapis. This little pause can make a big difference in achieving that beautiful, layered look. Happy baking!
Love the simplicity and the absence of annoying background music. But the sound you made when you stir the mixture.. it was like someone crushing sand.. I will probably hear it in my sleep tonight!!
Without a picture of what you did, it is very difficult to give you any advise. This is a very simple recipe with a few ingredients and minimum instruction. So don't really know what you had done wrong. The only thing I can say Base on what you told me is the layer wasn't cooked before pouring the next layer... Try to pose a picture on my facebook page, so I have a clear idea what you are talking about.
Dear Michael, i follow your recept exactly but my frist white layer is not white but green. I think because of the pandan extract. It’s from the brand; Koepoe Koepoe... what can i do?
Thank you for your efforts and expertise in sharing all your recipies, helped me a lot in preparing our traditional delicasies of Malaysia and Singapore, please more videos, thank you.
thank you so much for your video..I love the video that is straight forward like yours.. not much chitty chatty introduction and all.. Good job..and keep them coming..I cant wait to try
Lapis texture looks perfect n nice.. Remembering childhood days, peeling off piece by piece to eat.. Any suggestion of natural ingredients to supplement the colour for each layer..?
Dear Michael Lim , Tks for sharing you recipe. I did it yesterday , it was super nice and chewy. Fail proof.😍 Pls share any other kueh recipe for us to explore during Circuit Breaker.
Hi Michael, I learned a lots of your recipes because I knew it will NEVER disappoint it , thanks for the great video you shared..... love you from Indonesia.
oh michael is a great job!!!! tell me pleasse, could I bake this dessert??? I mean on surface or in middle of bread, doen't it melt???? pleasse answer me, 'cause I NEED TO KNOW IT, FOR A baking kings bread.................
can we use totally rice flour instead? As I have some at home. And how to store the kueh lapis sagu if cannot finish? How many days can it be kept. thanks for your kind answers
Michael thanks for the reply yes is define soft you are right I think is the flour may i know what brand of the tapioca flour n the rice flour you are using Thank You
Hi Michael... I've just made this, it tasted great, just like the one from the famous bengawan solo... But my Kueh, the surface wasn't smooth because the batter contained lots of small bubbles..
Hi Micheal did your recipe turned out beautiful my granddaughter loves it but this time it turned out a bit rubbery and could not peel so easily please HELP and tell me what went wrong she just loves peeling the cake thanks in advance
Thank you for this recipe.😋 I just made it and it tasted so delicious. 😱😍 My family loves it and it’s a perfect size for my small family. You are an amazing chef. I love your other recipes too, especially the cake rolls, every version of it. 😍🥰
today i tried the recipe but still cant get it right....im using non electric steamer...taste great but texture 'lembik' i set timer each layer....do u have any advice...?
Absolutely, it would be helpful to know the size of your container because I would like to try it too. All my my round pans are either 9 or 11 inches....please!!!!
Looking at the amount if liquid used in his recipe, I would say it will fit any 15x15square or 16round one nicely. If you use baking tin, make sure to grease it with a thin layer of neutral vegetable oil (like soy/palm cooking oik), I'd say if you use coconut oil to grease your baking tin, it will complement the entire kuih lapis taste. Just make sure not to overgrease it. And allow the steam to dissipate a little before adding the next layer, this way your layers will stick really well. I really love this recipe. Like all traditional Asian Nyonya Kuih, the ingredients are so simple and only a handful, but techniques used for every single one is totally different that same humble rice flour will make into this kuih lapis, kuih talam, kuih salat, kuih cucur goreng, bubur sumsum, cendol, etc. Truly the wisdom of our elders should be preserved!
Once you open the lid, there will be some water residue rest on the layer surface from the steam. And the water residue has colour in it. It will mix up with the next layer if you add the following layer imediately. Wait for a minute so it will dry up then add the next layer. The purpose is to prevent the colour from transferring to another... Sorry for my English. I hope you understand what I am trying to explain.
This is traditional cake from Indonesia also. I tried this recipe. So good in taste, sweetness and texture. Next I'll try to add lime leaves aroma.. thanks alot Michael..
This kueh as same as my mother in law give me. And we call this kue lapis sagu(tapioka).i am from indonesia. Love all your receipt. Good luck michael lim.
Hi Michael.just like to confirm that your demo for the 9 layers steamed cake was not follow the exact amount ingredients stated in the recipe right cos from the demo doesn't seem that you were using 200grams tapioca flour and 300 ml coconut milk right? you just did a small portion right? i thot my weighting machine is out of order as compared to yours.
It's springy, slightly chewy with a not overly sweet aftertaste, with lots of coconut taste. It is the kind of snacks that you can eat a lot in one sitting without feeling guilty. It is especially good eaten with hot black tea (with or without milk) or coffee in the afternoon or as breakfast treat. As a kid I would eat it by peeling it layer by layer with my hand. As a grown up, I still do, but with my mouth instead 🙈🙈 Depending on where you get your "pandan" (Screwpine leaves) extract, you will taste the subtle pandan aroma too (pandan is the best partner for coconut, rice and palm sugar)
Hi Michael why is it when I stir the coconut and sugar together it created so much frosting? Am I missing something? Also when you resting for on minute, do u turn of the the stove or do u let the water continue boiling? thank you.
Boiling water is essential in the process of steaming because it's the heat from the boiling water that turns the water into steam. When water boils, it changes from a liquid to a gas (steam). This steam then rises and circulates in the steamer, cooking whatever is inside it. Without boiling water, we wouldn't have steam, and without steam, our delicious steamed cake wouldn't cook through. Steam provides a gentle, even heat that helps cook the cake thoroughly while keeping it moist. I hope this clarifies things!
If you use cornstarch, the result will be very very soft and not chewy /springy like Michael's. You should be able to use the different ratio recipe like explained below (only then you can subs tapioca with corn starch). In my country we use different ratio of tapioca:rice. We use more rice flour than the tapioca starch (80:20), with slightly different techniques to achieve the springy, chewy texture of the kuih lapis. Dissolve the flour mix with half- ¾ of the *boiling water/coconut milk*, keep beating until it becomes shiny and cools down, then thin it with the rest of the liquid, only when it is cool enough you start steaming. Michael's recipe has (10:90) rice to tapioca.
I made this couple weeks ago. It tastes good and not too sweet. However, my cake wasn't shine like yours. I use coconut milk instead boiling water. Does it make any different ?
Hi Mei Lauren, how have you Been? Glad that you like the taste. Yes, it does if you don't mix with water. Coconut from the can is just too concentrated and milky. 😁 So next time try to add at least 200 ml of hot water.
I'm fine thank you. No wonder. I thought by using all coconut milk will give it shines ☺️. I will try it next time. I don't get a notification , thought you don't read my comment 😀.Mei Lau 😋. Btw, do you have other social media ie IG, Fb or ... 😉
Hi Michael, thank you for sharing your recipes. It is clear, simple and great portion size . You are such an inspiration. I have followed your recipe and made some yummy food. Thank you :D
Is starch flour from wheat? If yes, then the answer is no. You cannot use starch flour instead of tapioca. You may substitute tapioca with corn starch but the result will be much much softer, not chewy and springy like Tapioca
In my country we use different ratio of tapioca:rice. We use more rice flour than the tapioca starch (80:20), with slightly different techniques to achieve the springy, chewy texture of the kuih lapis. Dissolve the flour mix with half- ¾ of the boiling water/coconut milk, keep beating until it cools down then thin it with the rest of the liquid, only when it is cool you start steaming. Michael's recipe has (10:90) rice to tapioca.
I always go to pasar malam in singapore to get this n the other chinese authentic kueh kueh.. Thanx for showing how to make this on ur own home n thanx for bringing my childhood memory back... How about ang ku kueh michael?
