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Thursday 21 June 2012

Kuih Lapis / Nine Layer Kuih

I have not been sleeping well lately.  Sometimes I wake up at 4 am and keep tossing and turning....and so instead of keep on tossing on the bed, I on my computer to surf the net!

Browsing others' food blog with their beautiful photos usually would prompt me to brave myself to try to make the recipe eventhough I have never ever done that before.  And making kuih especially is not my favourite, I don't know why.  Just not good at it.

My sister S has made this Kuih Lapis many many times.  I would usually be sitting next to her watching her instead of giving my helping hands previously.  I remember she has made this using many different recipes for this Kuih Lapis.  Is she expert in this?  Well, I can say is, she is still trying to achieve.....hee...hee...

Today I make my first Kuih Lapis though it is not to my satisfaction compare to the original recipes that I had followed.  I feel the texture a bit soft.  The first layer after steaming, there were alots of air bubbles popping out (I don't know it is the right thing or not) and I got panic and I quickly scraped it off and start off again.

Kuih Lapis / Nine Layer Kuih
Adapted from Seasalt With Food

160 g Castor Sugar
600 ml Water
3 Pandan Leaves, washed & knotted
200 g Rice Flour
6 Tbsp (60 g) Tapioca Flour
1 Can/400 ml Coconut Milk
1/8 tsp Sea Salt
Red Food Coloring

20 cm Round or Square Baking pan/tin, lightly greased

1.  Bring the sugar, water, and Pandan leaves to a boil, reduce the heat and simmer for about 
     8 to 10 minutes. Let cool slightly and discard the pandan leaves.

2.  In a large bowl, mix the rice flour, tapioca flour, coconut milk, sea salt and the sugar 
      syrup. Stir until well blended and let the mixture rest for an hour. Strain the mixture
      and divide into 2 portions. Set aside one portion uncolored and about 4 to 5 small drops
      of red coloring to the other portions.

3.  Place the greased pan in a steamer over high heat. Start with the colored mixture, pour 
      ½ cup into the pan, set the timer for 6 minutes, and wipe the pot cover after every layer 
      is done. (Stir the batter every time before pouring the next layer.) 

      Continue with the uncolored layer and keep alternating the color layer, add a few extra 
      drops of red coloring for the 9th layer, stir well and pour it over the steamed layer and
      steam for about 10 minutes. 
      Remove from the steamer and let cool completely, about 5 hours, then cut the kuih into 
      desire shapes and sizes.

      NotePlease use a plastic knife to cut or wrap the metal knife with clingfilm.

                     It can easily peel off layer by later........