KUIH LAPIS PELANGI / RAINBOWS STEAM LAYER KUIH

This colorful steamed kuih is a Nyonya fusion, soft and slightly chewy. Normally it is prepared with nine layers. Nine is an auspicious word to signify long lasting and long life. There are so many different ways to make this cake, different colours, different flavours and different flour mixture to give various degree of softness and chewiness

Rice flour is the base of this cake mix, tapioca and wheat starch are added to give a more bouncy and chewier texture, some recipes use mung bean starch.However my kuih lapis only consist 7 layers and used the rainbow colors and called this kuih Kuih Lapis Pelangi aka Rainbow Steamed Layer Kuih. Well...you can use the color of your preference and make sure your portion it our equally so that you can same equal layer. For this recipe I used 7" pan and for each layer I measured to 3/4 cup batter.

INGREDIENTS

100g rice flour / 100 g tepung beras

100g tapioca starch / 100 g tepung ubi

200g sugar / 200 g gula

250 ml water / 250 ml air

360 ml coconut milk / 360 ml santan kelapa

pinch of salts / secubit garam,

Method:

• Boil water and sugar until sugar dissolves, Leave to cool. Add in  coconut milk. Mix with all flours.  Mix till no lumps./Masak air dan gula sehingga gula hancur. Masukkan santan dan biarkan sejuk. Masukkan tepung dan garam dan gaul rata supaya tidak bergentel,
• Stir the mixture just before dividing into 7 portions / Tapis dan bahagikan kepada 7 bahagian - saya guna cawan leboh kurang 3/4 cawan setiap warna
• Add color to each portion / warnakan setiap bahagian / Masukkan warna-warna pelangi
• Grease the glass dish or tin lightly with oil. / Sapu minyak kepada acuan saya guna 7 "
• Heat water in steamer, when boiling. Add container. Heat till container is hot. Wipe off any condensation inside container with clean tea towel. / Panaskan kukusan dan lap air berlebihan tertutama pada penutup kukusan
• Pour in first portion from small cup. Any colour you wish. / Masukan lapisan pertama. Ini bergantung kepada citarasa masing-masing
• Continue building up the layers. / Kukus setiap lapis 7 minit dan kukus sehingga lapisan terakhir
• After the last layer, continue steaming for another 12 - 15 minutes to ensure the whole cake is cooked through. / Pada lapisan terakhir kukus selama 12- 16 minit untuk memastikan kuih masak betul.

Cook's Note

1. at each stage of the process, flour will settle to the bottom of the cup/container. Before dividing the mixture into cups/containers or pouring mixture to steam, make sure to stir the mixture first.
2. sometime a little colour mixing can happen during pouring and steaming. Just make sure the last layer is cooked and set before pouring on next layer.
3. avoid too much water condensation dropping on the layer, if so wipe or absorb with paper towel.
4. if steaming water is drying out, make sure to top up.
5. make sure the glass dish or cake tin is level so the layer is evenly spread.


After the cake is cooked. Take it out, loosely cover (or condensation will build up on top of cake) with foil or tea towel without touching the cake and leave to cool completely before cutting or eating. Any left over must put in fridge. Will keep for few days.

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Lapis ini agak liat sedikit. Resipi ini adalah resipi lapis nyonya, biasanya dibuat 9 lapis mengikut kepercayaan Baba Nyonya tetapi untuk resipi ini saya cuma membuat 7 lapis mengikut warna pelangi Bagi memastikan lapis sama rata pastikan anda menggunakan sukatan resipi ini ngam-ngam untuk 7 lapis saya gunakan acuan saiz 7' dan setiap lapis saya sukat 3/4 suku cawan. Rasanya kalau diikut betul-netul semuanya ngam-ngam. Saya suka lapis ini kerana tidak terlalu lembut dan tidak terlalu liat.

Next Post - Breakfast Menu


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