Recipe
Get Your Jelly On – Day 14: Kuih Lapis
Prep Time:
Cook Time:
Yield:
Exactly 2 week into Royal Selangor – Get Your Jelly On– 30-day Challenge! The recipe that is intended for today’s post didn’t quite work out. Thus, I had to shuffle around for Kuih Lapis.
Kuih (also kueh, kue, or kway; from Hokkien: 粿 koé) are bite-sized snack or dessert foods found in the Malay Archipelago as well as the Southern China provinces of Fujian and Canton. Kuih is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuit, or pastries in English and are usually made from rice or glutinous rice. Kuih are more often steamed than baked, and thus very different in texture, flavour and appearance from Western cakes or puff pastries. Many kuihs are sweet, but some are savoury. (Wikipedia)
Traditionally, kuih lapis has 9 layers. But I only made 7 layers. Well, I was pressed for time and it took quite some time to steam each layer and get it set. So, I skipped 2 layers. Kuih lapis is truly something that reminds me of my childhood. I remember my mom used to buy a lot of kuihs in the morning and we used to have them as breakfast! The joy of eating kuih lapis is to eat it layer by layer – peeling each layer and eat! A very beautiful kuih and of course fun to eat too! I got really excited when my kuih lapis looks and tastes exactly like what I tasted back home!
Get Your Jelly On – Day 14: Kuih Lapis
Prep Time:
Cook Time:
Yield:
Ingredients:
For the Get Your Jelly On – Day 14: Kuih Lapis:
180g rice flour
150ml water
180g sugar
350ml water
2 panda leaves, knotted
200ml coconut milk
1/8 tsp salt
1-2 drops red colouring
Method:
1. Combine the rice flour and water in a mixing bowl. Set aside to soak for 1 hour.
2. Meanwhile, make the syrup. Boil together the sugar, water and panda leaves t dissolve the sugar. Leave to cool slightly, about 15 minutes.
3. Add the sugar syrup, coconut milk and salt to the soaked rice flour in the mixing bowl. Mix well. Sieve and divide the batter into two. Colour one portion with red colouring. Pour about 6-7 tablespoons of the red mixture to a small bowl and another 1-2 drops of red colouring for more intense colour.
4. Heat up a steamer. Line the jelly mould with grease proof paper or banana leave and heat for 5 minutes in the steamer. Pour about 2 – 3 tablespoons of the darker red colour mixture into the jelly mould. Steam for about 8 minutes or until set. Then, pour a few more tablespoons of the white mixture and steam for 8 minutes. Continue the process until the jelly mould is full. Make sure each layer is steamed and set properly.
5. Cool completely before serving.
What a beautiful effort! I do remember eating this cake as a kid and always peeling it off layer by layer too! I have always wondered why there are nine layers though ?
Thanks!
A very good question, I am not sure why there are nine layers, perhaps nine is a good number for Chinese?
Mmmhhh, kuih! This one looks so tempting.
Cheers,
Rosa
Thank you, Rosa.
your kue lapis colour so girly, luv it 😉
this one of may fav kue during my tea time, oh its melt in mouth
at the same time i always recalled all my childhood memory back home, flawless!
eheh, thank Ira. Yes, I love the melt in the mouth texture, really good!
Yeah I will do the same too..eating layer by layer..kuih lapis..One of many my favorite kueh!
Yeah, I think that’s the best way to enjoy kuih lapis!
I’ve been seeing cone-shaped food everywhere these days! Great take on kuih lapis!
Thank you! 😉
Really pretty! I love this girly color. 🙂
Thank you, Nami!
I like this kuih. It’s so lemak with coconut milk.
Yeah, I love the smell and taste of coconut milk!
admittedly the layers are thicker than what i’m used to, but the shades of pink look lovely! and goes really well with your tablecloth 😀
Yeah, the layers are thicker than the usual one I have to admit as it would take me ages to make really thin layers.. eheh.. I think next time I am going to try using a square baking tin.
Leemei, what an interesting recipe! ….and it’s also low in fat. May I ask you a few questions? I didn’t quite understand the cooking method, what kind of steamer did you use? Did you put the moulds in it? I wonder if I can find panda leaves, anyway why do you use it? Do they give a special flavour? Sorry for all this questions…I am always very curious, :)) ciao Sabry
Ciao Sabrina! You can use electric steamer. And yes I put the mould in the steamer.
The panda leaves are just for the nice fragrant, alternatively, you can use vanilla essence.
If you want to make it, you can use a square cake tin and each make each layer really thin then cut into smaller pieces to serve. Another reference: http://www.mykitchensnippets.com/2008/07/kueh-lapissteam-layer-rice-cake.html