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Wednesday, October 3, 2007

Kueh Lapis

Kueh Lapis

A visually delightful and simply tasteful dessert,
kuih lapis means many layers and is therefore characterized
by several layers in different colors. Kids usually love to
eat it by peeling off the individual layers. Excellent idea to
impress your guests, beats serving cake anytime!


180g rice flour
125g sago flour
1 coconut (remove skin and grated)
1/4 tsp salt
Drops of red food coloring
120g grated coconut without skin, to mix with 1 tsp salt
280g coarse sugar
150ml water
4 screw pine leaves or pandan leaves (tied into a knot)


Squeeze coconut to produce 450ml coconut milk and add salt.
Strain. Mix the flours and sift, and add coconut milk
gradually and blend into a smooth batter. Boil coarse sugar
and water over moderate heat till it dissolves. Strain
and add hot water, if necessary to yield 225ml liquid.
Pour this mixture into batter and mix well.

Put aside 165ml of the batter to be colored dark red for the
top layer. Divide remaining batter into two portions. Colour
one portion with pale red and leave the other portion
uncolored. Bring water to a boil in a steamer. Lightly grease
a 18cm x 5cm cake tin and place in the steamer. Pour in a thin
layer of a red colored batter and steam for 5 minutes till
cooked. Then pour in a thin layer of a red colored batter and
cook in the same way.

Continue with the layering till the batter is used up. Use
dark red portion for final layer. Ideally to cool it for 7 to
8 hours before cutting. For greater visual appeal, can use
3 different colors of your choice.


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