Nine-Layer Glutinous Rice Cakes Recipe (Kuih Lapis)
Chinese Wedding Specialty

Ingredients

455 g/1 lb
550 ml/18 fl oz

225 g/8 oz
225 g/8 oz
4
1/4 tsp

grated coconut
water
salt
rice flour
sugar
pandan leaves
red coloring

Method:

1. Prepare grated coconut to obtain 550 ml/18 fl oz thin coconut milk. Add a pinch of salt. Divide into 2 portions.

2. Mix 1 portion with rice flour and blend into a smooth batter.

3. Boil the other portion for a while with sugar and pandan leaves. Put aside to cool. Discard pandan leaves, then add to batter and blend thoroughly. Divide batter into 2 portions.

4. Add red coloring to 1 portion only and blend for even distribution of the color. Leave the other portion white.

5. Use an aluminum cake tray and pour a thin layer of white batter on it and steam for a while until it sets. Then pour a thin layer of red batter and steam again. Repeat process of pouring and steaming alternate colors, one at a time until red and white batters are used up. Traditionally, there should be 9 layers in all. Allow to cool. Serve by cutting into diamond-shaped morsels.