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Tuesday, 7 January 2020

Kueh Lapis | Steamed Layer Cake 椰汁千层糕 - 九层糕的做法

These old fashioned steamed layer cake are so popular in Malaysia. Just as delicious as they are decorative and perfect dessert for any occasion. I have so many memories of sitting at my Nanny’s table and eating these every Sunday. Every one of those memories is special to me. when I was a child, they were the ones I loved the most.

165g hot water
80g sugar
6 pandan leaves
130g tapioca flour
10g rice flour
220g coconut milk
a pinch of salt


1) Pour hot water and stir with sugar until dissolved.

2) Wash the pandan leaves to remove dirt, cut into small pieces and put them in a blender with 20g sugar water (1) use a fine strainer to squeeze the juice out or cheese cloth instead. you can also re-use the pandan fibres and blend it again to squeze out the second time. of course the first pandan extract is more concentrated.

3) Mix tapioca flour and rice flour together, add coconut milk and sugar water, stir until well combined. Divide mixture in two equal portions and add pandan juice about 20g into one portion, keeping one portion white.

4) Grease a 1 lb loaf tin, or floral leaf silicone molds (safe to use at hot temperatures). Place in steamer and steam over medium-high heat for a few minutes over high heat. Pour about 4 tablespoons of green liquid into the heated pan and steam at high heat for 4 minutes or until batter is cooked. then add 4 tablespoons of white liquid for another 4 minutes. repeat the process until all the batter has been used. you'll need to stir the batter before pouring the liquid to steam for each time. Until 8 to 9 layers double the time to 8 minutes for steaming, and leave in the hot steamer for at least 15 minutes and cool completely. Cut steamed cake into slices using a greased knife or wrapped in cling film.

Recipe Source: Josephine's Recipes

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