Kuih Lapis (Malaysian Layered Steamed Confection)
This layered Malaysian kuih lapis is made using wheat flour and cornstarch. It has a chewy texture.
- Prep
- 13 min
- Cook
- 53 min
- Total
- 1 hr 6 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat a baking pan in a steamer over a pot of simmering water.
Procedure
Combine the flour, cornstarch, sugar, coconut milk, and salt in a blender. Process until completely smooth, then strain the batter.
Procedure
Divide the batter into two bowls. Use food coloring to color each bowl a different color as desired.
Procedure
Pour a thin layer of one batter into the baking pan in the steamer, making sure it's evenly distributed. Cover and let steam for 3 minutes.
Procedure
Uncover the steamer, and pour an equally thin layer of the other batter on top of the first layer. Cover and let steam for 3 minutes.
Procedure
Repeat the layering and steaming process, alternating colors, until you have used up all your batter.
Procedure
Remove the pan from the steamer, and allow it to cool completely.
Procedure
Unmold the kuih from the pan, and cut it into pieces.
Photo: Pudding4brains · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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