Cherry & Dennis Helper Habitat
Malaysian Kuih Lapis
馬來西亞椰香九層糕
Recipe overview
Alternating coconut-rice-flour layers are steamed one at a time into a chewy peelable cake.
01
Ingredients
Main ingredients
- 220 g rice flour
- 80 g tapioca starch
- 500 ml coconut milk
- 150 ml water
Sweet coconut batter
- 180 g sugar
- 1 tsp pandan extract
- as needed red food colouring
- 1 pinch salt
02
Tools
- mixing bowl
- whisk
- measuring jug
- square steaming tin
- steamer
03
Steps
Step 1
Sift rice flour and tapioca into a bowl
Sift rice flour and tapioca into a bowl.
Step 2
Dissolve coconut milk, water, sugar and salt
Dissolve coconut milk, water, sugar and salt.
Step 3
Whisk liquid gradually into flour
Whisk liquid gradually into flour.
Step 4
Strain batter to remove lumps
Strain batter to remove lumps.
Step 5
Divide into two equal portions
Divide into two equal portions.
Step 6
Add pandan to one and red colour to the other
Add pandan to one and red colour to the other.
Step 7
Lightly oil and preheat the steaming tin
Lightly oil and preheat the steaming tin.
Step 8
Pour a green layer and steam four minutes
Pour a green layer and steam four minutes.
Step 9
Add an equal red layer and steam four minutes
Add an equal red layer and steam four minutes.
Step 10
Alternate colours until batter is used
Alternate colours until batter is used.
Step 11
Steam the final layer eight minutes
Steam the final layer eight minutes.
Step 12
Cool completely and cut with an oiled knife
Cool completely and cut with an oiled knife.
Common mistakes
- Adding batter before the previous layer sets makes the colours merge.
Tips
Measure every layer with the same jug for even thickness.
