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Kuih Lapis

Ingredients for Kuih Lapis:
  • 1 coconut (grated, white part only)
  • 6 oz. (185g.) rice flour + 4 oz. (125g.) sago flour - (sifted)
  • 1/4 tsp. salt
  • drops of red food colouring
Syrup Ingredients:
  • 9 oz. (280g.) coarse sugar
  • 5 fl. oz. (150ml.) water
  • 4 pandan leaves (tied into knot)
    Method:
    1. Add enough water to grated coconut to squeeze 15 fl. oz. (450ml.) santan. Add salt. Strain.
    2. Add santan gradually to flour mixture. Blend into a smooth batter.
    3. Boil syrup ingredients over moderate heat till sugar dissolves, about 10 mins. Strain and add hot water, if necessary, to bring it to 7 1/2 fl. oz. (225 ml.).
    4. Pour hot syrup gradually into batter, Stir till well blended.
    5. Reserve 5 1/2 fl. oz. (165 ml.) of the batter to be coloured dark red for the top layer. Divide remaining batter into 2 portions. Colour 1 portion a pale red and leave the remaining one uncoloured.
    6. Bring water to boil in a steamer. Lightly grease a 7 in. x 2 in. (18 cm. x 5 c..) deep cake tin. Place in the steamer. Pour  in a thin layer of uncoloured batter. Steam for 5-6 mins. till cooked. Pour in a thin layer of a red coloured batter. Cook the same way. Continue to cook till all the batter is used up.
    7. Use dark red portion for final layer.
    8. Cool cake for at least 7-8 hrs. before cutting. 
    Note: It is best to leave kuih overnight to set firmly before cutting.
    Source: Kuih Lapis