At last, I made this kuih lapis (literally means layered cake) that I planned long time ago. I used to make the other version of kuih lapis using only rice flour, with pink and white layers. Nyonya version is colourful and bouncy in the mouth, I like it very much.
My elder boy (3y6m) loved this kuih as much as I did, both of us finished the whole tray within two days! Luckily I had a fan. Youngest boy (1y9m) did not like it at all he always kept his mouth shut and turned his head away when I put it in front of him. Well, it was better than durian, for him. I suppose. When I tried to get him to eat durian he screamed and shook his head really hard.
Making this kuih was pretty easy but it was not so easy for me to get a clean cut as I refused to grease the steamed cake with oil.
This recipe is adapted from Dapur Tanpa Sempadan and translated to English as follows:
Ingredients (7x7x3 inches):
150 g rice flour
30 g hoen kwe / mung bean flour (original colour)
400 ml coconut milk
160 ml water
160 g sugar
150 ml water
1/4 tsp salt
2 pcs pandan/screw pine leaves
Green and red food colourings
- Bring together all ingredients B, cook till sugar dissolved. Set aside, allow to cool then discard pandan leaves.
- In a mixing bowl, mix together ingredients (A), whisk till well blended then set aside for 30 minutes.
- Bring (1) and (2) together, whisk till well combined. Strain the mixture.
- Divide mixture into 7 equal portions, 3 portions for red, 2 portions for green, and 2 portions for white colour. (I made 10 layers)
- Preheat steamer. Grease bottom and sides for pan with margarine, steam for 5 minutes to preheat.
- Pour 1 portion of red colour mixture into pan, steam for 5 minutes. Repeat this step for all other layers with alternate colours - red, green and white. And, red for top layer.
- Steam for additional 10 minutes.
- Cool completely before cutting.