steamed layer cake

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

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/


Hi! We are Melissa and Bee Leng, and we love to share our love for authentic traditional Asian recipes, and inspire you to make this at home too!

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https://www.youtube.com/watch?v=ppb922wy_Oo&list=PL_03Cji7ov-btc49q6dhmBqbnWfy2Yz3d

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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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