9 Layers Steamed Kuih
Ingredients: (9 X 9" square cake pan)
500g Tapioca Flour
180g Rice Flour
800ml Coconut milk
400g - 450g Sugar
560ml - 750ml Warm water
3/4 tsp Pandan Essence/paste
Red colouring
Method:
1. Mix all ingredients together and divide batter into 3 equal portions.
2. Add pandan essence to one portion and red coloring to another portion.
3. Pour 1 layer of batter (about 1 cup) into greased pan and steam on high heat for 7 minutes. Alternate the different colours till you finish all the batter.
4. Steam the last layer for at least 10 minutes.
5. When the cake is completely cool, cut it with a plastic knife.
Labels: Kuihs
posted by Florence @ 8:50 PM
12 Comments:
Beautiful kue lapis pepe (as it is called in Indonesia). I love this kue...
Tuty,
Thank you!
So it is Kue Lapis Pepe.
I bought ready packed ingredients and follow the procedure on box and turned out just so and so. Yours is definately nicer !
I got a sudden craving for kueh after watching TV serial "Little Nonya" and used your recipe to try this family favorite. The taste turned our really well, but I need to practise more for the aesthetics.
http://contented-baby.blogspot.com/2008/12/cooking-nine-layer-steamed-cake-kow.html
BTW, where is the shop in Wanchai that you get your Asian supplies from? I am still trying hard to find freshly grated coconut
SGPmum,
Oh, you watched the Little Nonya, my sis from SG recommended this drama to me too! But I have yet to start watching it.
Glad you liked this recipe, the kueh is chewy and soft even when cold.
Details of coconut shop:
Shing Fat Coconut Co.
18 Spring Garden Lane
Wanchai HK
Tel: 2572 7725 / 2891 0451
Florence,
Thanks for the address. My husband downloaded the show for me. I can burn on disk and mail to you is you wish.
hello florence..may i ask, how do you keep the surface of this kuih smooth? mine is always 'bumpy' and uneven..why is it so? any tips? please advice. thanks.
hi florence,
what's the diff on your other coconut kueh lapis receipe compared to this.I've tried several attempt on coconut kueh, sometimes turn out too sticky,sometimes too hard and dry.is this 9 layer steamed kueh taste better than c oconut receipe.Noticed the ingrdients are doubled? plse adv.
your fans, kym
Hi Florence,
I tried making the kuih and though the taste was right, the texture was hard and dry. Could you advise me on how to improve on the texture? btw, how long can we keep the kuih? Should it be consumed within a day?
Thanks alot
Gwen
Gwen,
If you prefer the softer version, increase water from 560ml to 700ml.
Best to consume within the next day.
Otherwise keep the left over in the fridge and microwave to reheat with a sprinkle or two of water on the kuih before you start the microwave.
love your blog!!!!! you inspired me to make kueh talam since there's only one place that makes it right in chinatown nyc. keep up the fantastic!
jeju
http://jeju.wordpress.com
Actually never heard of such a thing before but looks quite tasty. Going to have to give this a try and then I can at least say I did.
Christine
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