MALAY KUIH - KUIH LAPIS
MALAY KUIH - KUIH LAPIS
Ingredients:
160g rice flour
20g green bean flour (lek tau hoon)
150ml water
For the Syrup:
190g castor sugar
300ml water
2–3 screwpine leaves (pandan leaves), knotted
250ml thick coconut milk (squeezed from 1 grated coconut)
1/4 tsp. salt
A few drops red coloring
Instructions:
In a saucepan combine sugar, water and screwpine leaves. Bring to a boil to dissolve the sugar. Strain and set aside until cool. Combine rice flour and green bean flour in a large bowl. Gradually pour in the water and set aside to soak for about 45 minutes. Stir the coconut milk and salt into the rice flour, mixing well. Add the syrup. Strain the batter. Be sure that it is free from lumps. Separate the batter into two halves. Leave half a portion white and add coloring to the other half. Place a greased 20cm tray in the steamer and heat up for 4–5 minutes. First, pour a half a cup of the white batter on the heated tray. Cover and then steam at medium heat for 5 minutes or until set. Next pour a half cup of the colored batter over the white layer and steam for another 5 minutes. Repeat until all of the batter is used up. Add a little more coloring to the final layer to make it a deeper shade of pink. Once the final layer of Kuih is set, steam the Kuih for an additional 12–15 minutes, opening the lid briefly half way through steaming to release excess steam. Once cool, cut into small diamond shaped pieces.