I initially tried out kuih talam but failed. It was too soft even to cut. Tastewise, its quite alright.
Anyway, my pandan leaves are almost botak already so I guessed I need to submit another recipe.
Stumble across this kueh lapis from a blog and tried it because it uses Hoen Kwe Flour aka Green Bean Flour. Usually the ones i saw uses tapioca starch.
I am very happy with the results as the kuih is not too soft, just perfectly chewy. I need to improve my cutting skills though.
Look at my previous attempt with a different recipe here.
I will be submitting this recipe to Aspiring Bakers #12 - Traditional Kueh hosted by Small Small Baker (SSB).
Kuih Lapis 九层糕 v2.0
(Adapted from: Diana's Desserts)
**Make a 7" Round Tin
160gm Rice Flour
20gm Hoen Kwe Flour (White)
250ml thick coconut milk (squeezed from 1 grated coconut)
1/4 tsp. salt
1/4 tsp. salt
190g castor sugar
2–3 screwpine leaves (pandan leaves), knotted
Some RED food Colouring
To prepare mixture:
1. Combine rice flour, hoen kwe flour and 150ml water in a mixing bowl. Let soak for 45 minutes.
2. Boil castor sugar, 300ml water and pandan leaves together in a saucepan till you can smell the aroma of pandan leaves.
3. Add in the thick coconut milk and salt into the rice flour mixture after 45 minutes.
4. Add in the syrup as well.
5. Stir to combine. Sieve mixture.
6. Divide mixture into 2 parts. 400ml and 500ml. 500ml will be your red and 400ml will be your white.
- Steam the round tin in boiling water for about 4-5 minutes. Start by pouring in 100ml of RED first.
- Steam for 3 minutes.
- Alternate by continuing with white, then red, and so on.
- This is the timing I did.
1st and 2nd layers: 3 minutes.
3rd and 4th layers: 4 minutes.
5th and 6th layers: 5 minutes.
7th and 8th layers: 6 minutes.
9th layer: 15 minutes. (Add in more food colouring in the last layer)
- When kuih is done steaming, remove for steamer and leave to completely cool before cutting.