Kuih Lapis (Nyonya Kuih)

In the olden days ,nyonya kuih used to be a delicacy served at weddings,particularly at the reception, while waiting for the bride to arrive.
The nyonyas take pride in their kuihs.This Kuih Lapis or Rainbow layered steam cake is peeled by the layer to be savored with delight.If they stick together and cant be peeled – a simplest test – the kuih is left uneaten.
The batter for this kuih should not be stirred too much or the coconut milk would rise to the surface.
To prepare this layered cake you can use the ready made rice flour available in supermarkets.



Ingredients A:
340 gm Wet Rice Flour or Rice Flour
225 gm Sago Flour
1/4 tsp Salt
855 ml (11/2 coconut) Coconut Milk

Ingredients B:
425 ml Water
450 gm Sugar
8 Screwpine Leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)
Red food colouring

Method:
Mix A till smooth. Set aside.
Boil ingredients B till sugar dissolves.
Leave the syrup to thicken a bit then strain.
Pour the hot boiled syrup gradually into the flour mixture, stirring all the time till it is well blended.
Divide flour mixture into two portions.
Set aside one portion (uncoloured) and add red colouring in another portion.
Grease a round or square tin.
Place it in a steamer and pour 140 ml of uncolored batter in the tin.
Steam each layer for six or eight minutes.
Pour alternatively the red and uncolored batter and steam till mixture is used up.



Note: Stir the mixture each time before pouring into the steaming pan. Test each layer whether it is cooked before making the next layer. You can use your fingertips to check if the layer is cooked. It can take more then the required 8 minutes. Leave the cake to cool down completely before cutting and serving.

Am contributing the above recipe and 3 other recipes
Spongy Steamed Eno Cakes
Kuih Lompang/Mortar Steamed Cakes
Steamed Marble Talam

for the event Steamed Treats hosted by When I play Chef...



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