Kuih lapis will undoubtedly bring back fond memories for Malaysians. Nothing brings more joy to a child than its simple, subtle sweetness and fragrant aftertaste, as well as the fun of peeling away the beautiful white layers from the dark ones.
To bring back the good old days, here is an easy recipe for this classic kuih, best served with a cup of hot teh tarik or kopi O.
Ingredients
- 135g rice flour
- 135g all-purpose flour
- 200g sugar
- 700ml coconut milk
- 475ml water
- 2-3 drops red food colouring
- rose essence
- 1 pandan leaf
Method
- Mix the flours, sugar, coconut milk and water using a hand mixer or blender. Sieve the mixture, ensuring the batter is completely smooth.
- Separate the batter into two bowls.
- Add two to three drops of red food colouring into one bowl. Mix well. For a more fragrant batter, add a touch of rose essence.
- Add one pandan leaf to the white batter, tied in a knot.
- Heat some water in a manual steamer and let it boil.
- Brush a tin mould with some oil to prevent the kuih from sticking.
- Pouring one ladleful at a time, alternate between the white and pink batters and steam each layer for five minutes. Use the same ladle or cup to ensure the thickness consistency of each layer. End with the pink batter.
- Steam the overall kuih for 15 minutes.
- Once cooked, remove from the steamer and allow to cool completely before serving.
Tips
- Brush your knife with some oil before slicing into the kuih.
- Kuih lapis is best eaten at room temperature but can be stored in the refrigerator.
This article first appeared in butterkicap.com.
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