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Delightful Steamed Kueh Lapis Recipe
Searching for the perfect sweet treat? Look no further as this kueh lapis recipe is your answer! Perfect for afternoon tea, this delightful traditional kueh is enjoyed by people of different ages. Try making our kueh lapis recipe and enjoy this sinfully delicious kueh lapis recipe now!
Meal: Tea, Dessert
Cuisine: Nyonya
Preparation time:
Cooking time:
Total time:
Yield: 5 servings
Ingredients
For the sugar syrup:
- 350g of sugar
- 700ml of water
- 2 knotted pandan leaves
For the kueh lapis batter:
- 350g of rice flour
- 400ml of coconut milk
- 300ml of water
Equipment
- 1 medium pot
- 1 steamer
- 1 8 inch heatproof container, greased
- 2 bowls
- Red food colouring
Directions
- First, prepare your sugar syrup by cooking sugar, water, and pandan leaves in a pot over medium heat. When the sugar dissolves, remove the pot from the heat, and set aside to cool.
- Meanwhile, start the steamer and grease the heatproof container.
- Combine rice flour, coconut milk, and water. Stir well until there are no lumps. Add the sugar syrup and stir again.
- Next, divide the mixture into 2 bowls. Ensure that each bowl has an equal portion. Add a few drops of red food colouring into one bowl.
- For the first layer, start by pouring the red batter into the greased container and steam for 5 minutes.
- Once steamed, add the white batter on top of the first layer and steam for another 5 minutes.
- Repeat steps 5 and 6 until you fill up the container. For the last layer, steam the kueh lapis for 15 minutes.
- Remove the container from the steamer and let it cool for at least 3 to 4 hours.
- Slice and serve with tea!
Kueh Lapis Must-Know
To give your kueh lapis an extra glossy finishing, brush a little oil on top of the surface. When slicing, remember to grease the knife with some oil to get a clean cut. Lastly, you can store kueh lapis in the fridge for up to 2 weeks or freeze it for up to 1 month! Simply re-steam the kueh lapis at medium-low heat for 10 minutes before eating.