Nyonya Kuih / kuih lapis

Kuih Lapis if some of you are wondering what is it, its um how shell I put it. Kuih is a Malay term for cakes, cookies and puddings (An asian term for pastries). but it is more often Steamed then baked, and Lapis is layers or layered.

I read some where that this dessert is normally done by the elderly grandmothers or the older folk. hmmm does that mean I am getting old or considered an old folk? :)

Well getting back to the Kuih, the kuih's are normally made from starches which are rice flour, glutinous rice flour, glutinous rice, tapioca flour and mung (green) bean flour. other ingredients which are common in Kuih making are coconut milk or cream , pandan leaves ( screw pine leaves), grated coconut and palm sugar.

okok... enough of the jiber jabering and lets get on with the kuih.

Batter

300g Rice flour

60g Green Pea Flour

400ml coconut cream

750ml Pandan Water

350ml Caster Sugar

300ml Water

pinch of Salt

Red Coloring

Green Coloring

Method

Pandan water, cut the pandan leaves in to smaller or shorter to fit in to a blender add some water and blend away. using a muslin cloth or tea towel squeeze the juice out and you have your own pandan water (if you can't find pandan leaves you can always buy pandan paste, and the pandan water just change it to water).

Next put rice flour and green pea flour in to a bowl and add in the coconut cream and the pandan water mix all the lumps out and soak for 45min- 1hr. Put sugar and water in to a pot and bring it to boil over the stove and then cool. when the sugar has cooled and the flour mixture has soaked for the required time, add the sugar to the flour mixture add in the salt and mix well.Half the mixture in to 2 bowls. At this stage the mixture will have a slight green in colour. In one bowl add in red food colouring and in the other depending on how green it is or how green you want it you can add the pandan paste to get the right green colour:)

Now we come to The Fun part the steaming to the Kuih! um If I am not wrong I used a 20 inch silicone mold. Preheat steamer and I use one ladle per layer alternating the colours till the batter is all gone. You can start with any colour you like. Steam each layer on High for 5 minutes and a further 12 minutes after the last layer.

My steamer

After all the Hard work now its time to wait for it to cool. um I think it also can be cut when its warm (not hot) but I prefer to cut it when its cold.

Oops!! a little mistake while taking it out.

I am very happy with this result. Its traditionally cut in to diamond shapes.

** note When pouring the layers try and not pour on one spot or too high this will split the layers

Oh I think It would be nicer if palm sugar is used rather then Caster sugar it will give it more flavour :)

Close up!!

Happy trying people! all the best!

Stay tune for more!!