Sunday, September 11, 2011

Kuih Lapis

Made this wonderful Asian snack or tea time treat to a friend's house. Its made with rice flour, sago flour and coconut milk. Kuih (alternatively Kueh or Kue) is the term given to various manners of bite-sized food items.  It can also be described as Pastry, however it is to be noted that the Asian concept of "cakes" and "pastries" is different from that of the Western one.

In almost all kuihs, the most common flavouring ingredients are coconut cream (thick or thin), grated coconut (plain or flavoured), pandan (screwpines) leaves and gula melaka or palm sugar.


160g rice flour
20g green bean flour  or cornstarch
150ml water

For the Syrup

190g castor sugar
300ml water
2–3 screwpine leaves (pandan leaves), knotted
250ml thick coconut milk (squeezed from 1 grated coconut)
1/4 tsp. salt
A few drops of colouring


  • Combine sugar, water and screwpine leaves in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool. 
  • Put rice flour and green bean flour into a large mixing bowl. Pour in water gradually and leave aside to soak for 40–45 minutes. 
  • Add coconut milk and salt to the rice flour and mix well. Stir in syrup. Strain the batter to ensure it is free from lumps. 
  • Divide batter into two. Leave half a portion white and add colouring to the other half. 
  • Place a greased 20cm tray in the steamer and heat up for 4–5 minutes. Pour half cup of the white batter on the heated tray. 
  • Cover and steam over medium heat for 5–6 minutes or until set. 
  • Pour half cup of the colored batter over the white layer and steam covered for 5 minutes. 
  • Repeat the procedure, alternating white and colored batter until all the batter is used up. 
  • To the very last layer add a little more colour to make it a deeper shade of color. 
  • After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process. 
  • Cool the kuih thoroughly before cutting into small diamond-shaped pieces.

The way to eat this will be just to peel it layer by layer...

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