gao teng kueh

Kueh lapis is a traditional cake built up of nine layers of rice pudding. It has a wobbly and soft texture with a distinctive coconut milk flavour. The colourful steamed cake has Indonesian origins and is widely enjoyed in Malaysia, Singapore and Brunei.

Kueh Lapis/ Kuih Lapis

rice flour

wheat flour

tbsp tapioca flour

sugar

salt

coconut milk

tsp red food colouring

Prepare steamer over medium heat. Mix all dry ingredients in a bowl with a whisk or wooden spoon.

Add coconut milk into the flour mixture and mix thoroughly until smooth. Ensure that there are no clumps.

Divide the batter into two portions. Add red food colouring into one of the portions. Mix well.

Using an 8 inch square or round mould, grease it with a bit of oil or line it with food-grade plastic. Place it into the steamer and pour 1/3 cup of pink batter into the mould. Cover with the lid to steam the batter for 5 minutes. Then, pour another 1/3 cup of white batter to steam. Repeat the process until batter is used up.

Traditional Asian dessert popular in Malaysia, Indonesia, and Singapore. Made of rice flour,  water, sugar, coconut milk, pandan leaves and red food colouring. 
Kuih lapis is made by steaming layer by layer with alternating colours.

Kue Lapis

350 g sugar | gula

water |air

knotted pandan leaves | daun pandan di ikat

rice flour | tepung beras

water | air

coconut milk | santan

salt | garam

Learn how to make gao teng kueh with an amazingly springy soft texture and can be torn layer by layer with this no-fuss recipe

Steamed Kuih Lapis/ Gao Teng Kueh / Jiu Ceng Gao (九层糕)

300 ml coconut milk

gr sugar

tsp vanilla extract

250 ml boiling hot water

tapioca flour

gr rice flour

Red food coloring

Green food coloring

measuring cup

Mix coconut milk, sugar, vanilla extract (if using). Give it a good stir

Pour in the boiling water (make sure the water is boiling hot) and stir until sugar dissolves

Mix tapioca starch, rice flour, salt and stir to mix

Continue to stir until you get a smooth batter. I don't need to strain it, but if you can't get rid of the lumps, strain it

Prepare the cake batter:

Divide the batter into roughly three equal portions in separate bowls. Roughly, about 300 ml each color

Add about 1-2 drops of food coloring (more if you want the color more intense) to each bowl. Stir to mix

Add food coloring:

Prepare the steamer by bringing water to a boil. Wrap the lid with a cloth (to prevent condensation drips back to your steamed cake)

Lightly brush all sides of the pan and bottom with cooking oil. Preheat it by steaming it empty over boiling water for 5 minutes

Give the batter a good stir each time before you ladle it on the pan, because the flour tends to settle at the bottom after a while. I start with white color, then green and red. Pour about 100 ml of the white batter into the pan. Lower the heat to medium. Don&#39;t steam over high heat or the layer will wrinkle or worse the water will boil over. Let it steam for about 7 minutes for the first layer

Top tips: After 7 minutes, the layer should be set but you may see a bit of liquid pooling on top, don&#39;t worry, wear a glove and swirl the pan to distribute that liquid and leave the lid open for 1 minute. You will see that the liquid is no longer runny and set. Then you can pour the next layer

Very gently pour or ladle another layer on top. Don&#39;t pour it from a height, as it may damage the layer underneath. Keep it close and pour or ladle

Top tips: Monitor to see if you need to refill the water in your steamer, don&#39;t wait until it dries up. If you know you will need to refill the water in your steamer before pouring the next layer, wait until the layer that is still steaming to be done with and then add the water, close the lid back let it comes back to a boil and then lower the heat to medium and pour the next layer and continue

Repeat this sequence until you get 9 layers. From the second layer up to the 8th layer, steam for 5 minutes each layer or until the layer is set then leave the lid open for 1 minute if you see any liquid pooling on top before pouring the next layer. After pouring last layer, steam for 10 minutes and then turn off heat and remove the lead and let it sit for a minute or two and then remove from the steamer

Steaming:

Let the cake cools down completely, this may take 3 hours or longer before you attempt to remove the cake from the pan. Once it has cooled down completely, brush the top layer with thin layer of oil. You can loosen the cake from the pan with an oiled spatula or knife. When ready to cut, use an oiled knife or plastic knife to cut to prevent sticking

Unmoulding and cutting:

https://content.jwplatform.com/videos/LYyX2M1H.mp4

Learn how to make gao teng kueh (jiu cheng gao) with an amazingly springy soft texture and can be torn layer by layer with all the tips you need to know.

Gao Teng Kueh / Jiu Ceng Gao (九层糕) / Steamed Kue lapis

Top 4 gao teng kueh recipes from across the web

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Top Tags

Kueh Lapis/ Kuih Lapis

Kue Lapis

Steamed Kuih Lapis/ Gao Teng Kueh /...

Steamed Kuih Lapis/ Gao Teng Kueh /...

Top 4 gao teng kueh recipes from across the web

The most viewed gao teng kueh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kueh Lapis/ Kuih Lapis

Kue Lapis

Steamed Kuih Lapis/ Gao Teng Kueh /...

Steamed Kuih Lapis/ Gao Teng Kueh /...

The most viewed gao teng kueh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine