This 9 layered steamed kuih is very popular in Malaysia, Singapore & also Indonesia. It’s also known as kuih genggang as it means layered kuih. The texture is chewy & beautifully layered, traditional kuih lapis are usually layered red & white.
Ingredients:
• 255gm Rice Flour
• 128gm Tapioca Flour
• 339gm Sugar
• 600ml Thick coconut milk
• 750ml Water
• Few drops of Red food colouring
• ½ tsp of salt
• 5-6 pcs of Pandan leaves
*Steaming tray size 24cm is used.
Preparations:
1. Add in 375ml of water, pandan leaves & sugar, boil till sugar dissolved. Remove pandan leaves once done & set aside.
2. Mix rice flour, tapioca flour & the balance 375ml water into a mixing bowl, mix using hand whisk.
3. Stir mixture till become smooth & strained into another bowl, to ensure it’s free from lumps.
4. Divide batter into 2 equal portions.
5. Drop a couple of red food coloring into one of the portion & stir it evenly.
6. Heat up steaming wok & tray, once tray heated up wipe some thin layer of oil evenly on surface.
7. Pour 180ml of red color batter & start layering the first layer on the steaming tray, steamed for 4 mins ( use medium heat).
8. Pour 180ml of white color batter & start layering the 2nd layer (steamed 4 mins for each added layer)
9. Repeat step 7 - 8, until the 8th layer.
10. The 9th layer, add few drops of food coloring to get darker color then complete the last layer.
11. Once done all layers, steamed for 30-35 mins on medium heat.
12. After completion, let it cool down totally before cutting out for serving/storage.
Kindly view the full video for more tips.
24 фев 2022
