Kuih Lapis
Ingredients A:
210g sugar
150g water
6 pcs pandan leaves
Ingredients B:
50g rice flour
180g tapioca flour
480g coconut milk
½ tsp salt
¼ tsp Vanilla oil
Method:
- Put Ingredients B into a mixing bowl and mix well.
- Mix Ingredients A and bring to boil. Pour into Ingredients B and mix well, strain.
- Divide batter into 2 equal parts. Add red coloring in 1 part.
- Leave 1 part white.
- Heat up a 16 – 18 cm steaming tray, pour 100g of white mixture into the steaming tray and steam for 5 minutes.
- Pour 100g of red mixture on top of the white layer and steam for 5 minutes.
- Repeat until the last layer, steam for 10 minutes.
- Remove, leave to cool completely before cutting into pieces.
Note :
A visually delightful and simply tasteful dessert, kuih lapis means many layers and is therefore characterized by several layers in different colors. Kids usually love to eat it by peeling off the individual layers. Excellent idea to impress your guests, beats serving cake anytime!
hi, i made this kuih lapis and it turned out too stick and it clinged to my fingers and knife. could it be that the tapioca four and rice flour proportions have been reversed? thx. liz
Hi liz,
Sorry for late reply.
Using a plastic knife instead of the normal knife to cut the kuih lapis and also let it cool completely before cutting into pieces.
Thanks.
Where does Kuhl Lapis originate from? It seems like it might be a foreign dish. Also how similar to jello is it?