Kueh Lapis / 九层糕

Its been sometime no blog about food.. as really no time to go for it..

today try my 1st attempt of "9 layer cake".. Its a traditional street-food/breakfast in Malaysia. We love to tear it layer by layer to eat ...before I forgot, just do a quick blog to note it down.

Ingredients:

400ml water
80g caster sugar (6 tbsp)
5 pandan leaves, knotted
400ml coconut milk (coconut cream from supermarket)

180g rice flour 粘米粉 (23.04 tablespoon = 1.44 cup)

120g tapioca flour 木薯淀粉(15.36 tablespoon = 0.97 cup)

Red food colouring
Lime yellow food colouring

Method

1. Boil water, sugar, pandan leaves and coconut milk until sugar dissolved. Discard pandan leaves and set aside to cool completely.
2. Add in rice flour and tapioca flour, stir to mix well. Strain the batter.
3. Grease a 7" steam pan with a little oil. Place the pan in a steamer and steam until hot. 
4. Divide batter into 2 portions, around 126g for each layer, 4 layer with plain batter (original white) and 5 layers of red batter (add red food colouring into plain batter to become red layer).
5. Pour 1st layer with red batter into steam pan, and steam for 3mins over medium high heat.
6. Pour 2nd layer with white batter into steam pan, and steam for 3mins.
7. Repeat until all 8 layers set. Add a drop of lime yellow food colouring to let red batter to become dark orange batter (i didn't do this step, just leave it as it is) and steam for 15mins. 
8. Leave the kueh to cool completely (take about 6 hours) at room temperature before cutting (use a plastic knife to cut).

Source : http://nasilemaklover.blogspot.com.au/2012/04/kueh-lapis-steamed-9-layers-cake.html