Steam Kueh Lapis 九层糕
Rumbling Tummy
Rumbling Tummy
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Ingredients

  • 8 oz scoop initially but decided to switch to a soup ladle instead. Strangely the pandan layer is thinner than the plain layer despite using the same ladle after.
  • 288 g tapioca flour
  • 90 g sago flour
  • 21 g mung bean flour
  • 30 g rice flour
  • 432 ml thick coconut milk
  • 390 g sugar
  • 600 ml water
  • 3-4 pandan Leaves, knotted
  • Pinch of salt
  • Food colouring (red and green)
  • Strain the syrup and
  • dilute with water to make to 900ml.
  • Divide mixture into 3
  • portions. Leave one portion uncoloured.
  • Mix each of the other 2
  • portions with red and green colouring.
  • Steam the first 3 layers
  • for 4 minutes each
  • And 4th to 6th layers for
  • 5 minutes each
  • Subsequent 7th and 8th
  • layers for about 6 minutes each and the final layer (red) for 10 minutes.

Instructions

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