kuih genggang

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.

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Kueh Lapis/ Kuih Lapis

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Kueh Lapis/ Kuih Lapis

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