It is strange but it is true with our tastebud, there are so many kinds of food that i do not like when i was younger but love them now. Kuih Lapis which is chewy is one of them, I like this Traditonal Nyonya Kuih Lapis which is rich and soft. But!!! now that i have tried making this recipe after too many requests for this chewy type, and surprising i liked it. I think i know why i did not like this chewy type cos i have eaten too many badly made ones. I found that this kuih will be good if a considerable amount of thick coconut milk was used in the recipe. I shall not call this 'Nine Layers Koh' cos i have made it with 10 layers. I wanted to have 3 colors, so i ended with 9 layers - 3 layers of every color and a topping layer thus making it 10 layers.
Ingredients:
A:
80 gm rice flour
80 gm all-purpose flour
180 gm tapioca starch
2 x 400ml cans coconut milk(SAVOY brand)
100 ml water
240 gm fine granulated sugar
1/8 tsp potassium carbonate & sodium bi-carbonate solution aka 'kan sui'
1/4 tsp salt
B:
Food colorings
Pandan paste
Vanillin
Method:
Mix all the ingredients A in a large bowl and then pass through a fine sieve onto to a large microwave-safe bowl.
Microwave the batter, one minute at a time, stirring after every minute. I did 3 times(my microwave is only 900 watts). The sugar should have dissolved and the batter thickens slightly.
Measure 3 portions weighing 435 gms. Leaving the rest of the batter as the topping or last layer.
Leave one portion white and divide into 3 bowls - each weighing 145 gms.
Color the next portion pink and divide into 3 bowls - each weighing 145 gms.
Color the last portion with pandan paste and divide into 3 bowls - each weighing 145 gms.
Color the topping layer with a darker red color.
Heat a 9 inch greased pan in the steamer for 5 - 10 minutes, then pour in one of the white color batter.
Steam for 5 minutes and if the layer is cooked through, pour in one of the pink color batter and steam for 5 minutes..
When pink layer is cooked through, pour in the green layer and steam.
Repeat with these layerings until all 9 layers are done.
Finally pour in the topping layer and steam until cooked through and further steam the whole kuih for another 10 minutes.
Remove from steamer and allow kuih to cool to room temperature before cutting. Use a very sharp knife for cutting. Although i like the plastic crinkle cutter, it does not do a very good job on this chewy cake.
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A:
80 gm rice flour
80 gm all-purpose flour
180 gm tapioca starch
2 x 400ml cans coconut milk(SAVOY brand)
100 ml water
240 gm fine granulated sugar
1/8 tsp potassium carbonate & sodium bi-carbonate solution aka 'kan sui'
1/4 tsp salt
B:
Food colorings
Pandan paste
Vanillin
Method:
Mix all the ingredients A in a large bowl and then pass through a fine sieve onto to a large microwave-safe bowl.
Microwave the batter, one minute at a time, stirring after every minute. I did 3 times(my microwave is only 900 watts). The sugar should have dissolved and the batter thickens slightly.
Measure 3 portions weighing 435 gms. Leaving the rest of the batter as the topping or last layer.
Leave one portion white and divide into 3 bowls - each weighing 145 gms.
Color the next portion pink and divide into 3 bowls - each weighing 145 gms.
Color the last portion with pandan paste and divide into 3 bowls - each weighing 145 gms.
Color the topping layer with a darker red color.
Heat a 9 inch greased pan in the steamer for 5 - 10 minutes, then pour in one of the white color batter.
Steam for 5 minutes and if the layer is cooked through, pour in one of the pink color batter and steam for 5 minutes..
When pink layer is cooked through, pour in the green layer and steam.
Repeat with these layerings until all 9 layers are done.
Finally pour in the topping layer and steam until cooked through and further steam the whole kuih for another 10 minutes.
Remove from steamer and allow kuih to cool to room temperature before cutting. Use a very sharp knife for cutting. Although i like the plastic crinkle cutter, it does not do a very good job on this chewy cake.
Serves
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