Kuih Lapis (Traditional Layered Cake)
Hidangan tradisional · Malaysian
A traditional Malaysian steamed cake made of glutinous rice flour, coconut milk, and sugar, layered to create a beautiful visual effect. It has a chewy, slightly sticky texture and a sweet, rich coconut flavor.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Glutinous rice flour250g
- Rice flour50g
- Coconut milk400ml
- Water200ml
- Sugar200g
- Salt1/2 tsp
- Pandan extract or food coloring (e.g., pink, green)1 tsp
Langkah
- 1
Grease a square steaming pan (approx. 8x8 inches).
- 2
In a saucepan, combine coconut milk, water, sugar, and salt. Heat gently, stirring until sugar dissolves. Do not boil.
- 3
In a large bowl, whisk together glutinous rice flour and rice flour.
- 4
Gradually pour the warm coconut milk mixture into the dry ingredients, whisking continuously until a smooth batter forms.
- 5
Divide the batter into two portions. Leave one portion plain (white) and color the other portion with pandan extract or food coloring.
- 6
Heat your steamer over medium-high heat. Ensure it's producing plenty of steam.
- 7
Pour a thin layer (about 1/4 inch or 0.5 cm) of the white batter into the prepared steaming pan. Steam for 5-7 minutes until set.
- 8
Pour a layer of the colored batter over the set white layer. Steam for another 5-7 minutes.
- 9
Continue layering, alternating colors, until all batter is used. Ensure each layer is steamed until set before adding the next.
- 10
For the final layer, steam for 15-20 minutes until the cake is fully cooked and firm.
- 11
Let the kuih lapis cool completely in the pan before cutting.
- 12
Cut into diamond or square shapes using a plastic or oiled knife for a clean cut.
