Kuih Lapis (Malaysian Layered Steamed Confection)
This layered Malaysian kuih lapis is made using wheat flour and cornstarch. It has a chewy texture.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 6 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Preheat a baking pan in a steamer over a pot of simmering water.
- 02
Combine the flour, cornstarch, sugar, coconut milk, and salt in a blender. Process until completely smooth, then strain the batter.
- 03
Divide the batter into two bowls. Use food coloring to color each bowl a different color as desired.
- 04
Pour a thin layer of one batter into the baking pan in the steamer, making sure it's evenly distributed. Cover and let steam for 3 minutes.
- 05
Uncover the steamer, and pour an equally thin layer of the other batter on top of the first layer. Cover and let steam for 3 minutes.
- 06
Repeat the layering and steaming process, alternating colors, until you have used up all your batter.
- 07
Remove the pan from the steamer, and allow it to cool completely.
- 08
Unmold the kuih from the pan, and cut it into pieces.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Pudding4brains; view original image record .
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