kueh lapis

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

salt

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

Kueh Lapis, or Steamed Layer Cake / Jiu Ceng Gao, never fails to put a smile on my face. After all, who can forget having these as a child, peeling off the layers individually and slowly savouring each soft, springy layer of coconut-y goodness!

Kueh Lapis (Nine-Layer Cake / Jiu Ceng Gao)

Water

400 g Castor Sugar

8-10 Pandan Leaves

Salt

250 g Tapioca Flour

Flour

600 ml Coconut Cream (Santan) (Chilled)

7" Non-stick Square Tin

4-6 Pandan Leaves (For garnishing)

Wash the pandan leaves and drain dry. Then twist the leaves to break up the veins, and tie the pandan leaves into a bundle.

Add water, sugar, pandan leaves and salt to a pot and bring to a boil.&nbsp;Simmer for 5 mins until the sugar has dissolved and the syrup smells aromatic.

Transfer the syrup into a large heat-proof bowl through a sieve, then add the chilled coconut milk into the sugar syrup to help cool it down.

Add tapioca flour and rice flour into a seperate bowl and mix well.

Once the sugar syrup is cool, add the flour mixture into the syrup mixture a little at a time, and stir with a hand whisk.&nbsp;

Sieve the batter to remove any lumps, then divide the batter into 3 equal portions.&nbsp;Add red and green food colouring to two of the portions, leaving the last portion white.

Grease the bottom and sides of the non-stick square tin with oil.

PREPARATION METHOD

Fill the Panasonic Cubie Steam Oven water tank with water. Then place the square tin on the lower rack of the Panasonic Cubie Steam oven, and set the oven to 'Steam-High' for 3 minutes.

Stir the white batter, then use a ladle to pour in enough white batter to completely cover the bottom of the square tin. Then set the oven to 'Steam-High' for 4 minutes.

Check that the first layer of batter is completely set, then pour in just enough green batter to cover the first white layer, and set the oven to 'Steam-High' for 3 minutes. Repeat this process until you have 9 layers of alternating white, green and red layers.

For the final layer (red), set the oven to 'Steam-High' for 10-12 minutes (instead of 3 minutes) to allow the whole Kueh to set.

Remove the Kueh Lapis from heat and allow to completely cool down (4-6 hours).

Use a greased silicone spatula to loosen the sides of the Kueh Lapis from the square tin tray, then invert the tray over a piece of baking paper.

Flip the kueh over so the red colour is on top. Then use a sharp greased knife to slice the Kueh Lapis into 32 (8x4) or 24 (6x4) pieces.

Garnish the sliced Kueh Lapis with some cut pandan leaves and serve.&nbsp;

COOKING METHOD(45 Min using Cubie Steam Oven, 1 hour using Conventional Steaming method in recipe notes)

https://www.youtube.com/watch?v=Br83jHj1Tes

Steamed Kueh Lapis (Nine-Layer Cake / Jiu Ceng Gao / &#20061;&#23618;&#31957;): This delicious steamed kueh lapis (kueh lapis sagu) never fails to put a smile on my face. After all, who can forget having these as a child, peeling off the layers one by one and slowly savouring each soft, springy layer of coconut-y goodness!

GET RECIPE: https://theburningkitchen.com/kueh-lapis/


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Ep11 Steamed Kueh Lapis (Kueh Lapis Sagu / &#20061;&#23618;&#31957;) | 3 Minute Cooking with The Burning Kitchen

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