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Kuih Lapis Nyonya Recipe (Nine-Layer Glutinous Rice Cakes)
Nyonya Kuih
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Kuih lapis, a
nine-layer glutinous rice cakes for a straits-born Chinese wedding
specialty.
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Ingredients
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455 g/1 lb
550 ml/18 fl oz
225 g/8 oz
225 g/8 oz
4
1/4 tsp
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grated coconut
water
salt
rice flour
sugar
pandan leaves
red coloring
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Method:
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Prepare grated coconut to obtain 550 ml/18 fl oz
thin coconut milk. Add a pinch of salt. Divide into 2 portions.
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Mix 1 portion with rice flour and blend into a
smooth batter.
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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.
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Add red coloring to 1 portion only and blend for
even distribution of the color. Leave the other portion white.
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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.
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