Traditional Nyonya Kuih Lapis 9 Layered

palm sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and has a lower glycemic index.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Evaporated milk provides creaminess at a lower cost.

Boil half of the water, sugar, and pandan leaves together until the sugar dissolves.

In a mixing bowl, combine rice flour, tapioca flour, salt, and the remaining water and coconut milk.

Remove the pandan leaves from the syrup and pour the syrup into the flour mixture.

Whisk the batter to remove lumps, then strain it to ensure a clear batter.

Heat the steamer tray and lightly oil it to prevent sticking.

Divide the batter into two equal portions (approximately 900 ml each).

Add a few drops of red food coloring to one portion and leave the other portion white.

Pour 180 ml of the red batter into the heated steamer tray for the first layer and steam for 3-4 minutes, checking for doneness.

Once the top is dry and not sticky, pour the second layer (180 ml of the white batter) and steam again, repeating this process for a total of 9 layers, finishing with red on top.

Cover the final layer and steam for an additional 30 minutes, ensuring to cover the pot to prevent water from dripping onto the kuih.

Let the kuih cool for about 2 hours before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens