Ingredients with Measurements:
- 200g rice flour
- 50g tapioca flour
- 500ml coconut milk
- 200g sugar
- 1/2 tsp salt
- 1 pandan leaf, knotted
- Food coloring (optional)
Special equipment needed:
- 8-inch square baking pan
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine rice flour and tapioca flour.
2. In a saucepan, heat coconut milk, sugar, salt, and pandan leaf over medium heat until sugar dissolves.
3. Pour the coconut milk mixture into the flour mixture and stir until well combined.
4. Divide the batter into two portions. Add food coloring to one portion (optional).
5. Grease the baking pan and pour in a thin layer of the white batter. Steam for 5 minutes.
6. Pour a thin layer of the colored batter on top of the white layer. Steam for another 5 minutes.
7. Repeat steps 5 and 6 until all the batter is used up.
8. Steam the final layer for 20-25 minutes until cooked through.
9. Let the kuih lapis cool completely before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Steam at medium heat.
Serving size:
Makes 16 pieces.
Nutritional information:
Calories per serving: 150
Fat: 6g
Carbohydrates: 23g
Protein: 2g
Sodium: 75mg
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch.
- Pandan leaf can be substituted with vanilla extract.
Variations:
- Instead of using food coloring, natural coloring can be achieved by using pandan juice or beetroot juice.
- A layer of grated coconut can be added between the layers for added texture.
Tips and tricks:
- Grease the baking pan well to prevent sticking.
- Use a toothpick to test if the kuih lapis is cooked through.
- Let the kuih lapis cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in a steamer for 5 minutes before serving.
Presentation ideas:
Arrange the sliced kuih lapis on a plate in a colorful pattern.
Garnishes:
Sprinkle grated coconut on top of the kuih lapis.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the kuih lapis is too thick, add more coconut milk.
- If the kuih lapis is too thin, add more flour.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Nyonya Kuih Lapis is a traditional Malaysian dessert that originated from the Peranakan culture.
Flavor profiles:
Sweet and coconutty.
Serving suggestions:
Serve as a dessert or snack.
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Region: Malaysian