Malaysia / Dessert
Kuih Lapis (Malaysian Layered Steamed Confection)
This layered Malaysian kuih lapis is made using wheat flour and cornstarch. It has a chewy texture.
Ingredients
- all-purpose flour1 cup
- cornstarch1 cup
- granulated white sugar1/2 cup
- coconut milk, medium-thick4 cup
- salt1 tsp
- food coloring, as desired
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Preheat a baking pan in a steamer over a pot of simmering water.
Combine the flour, cornstarch, sugar, coconut milk, and salt in a blender. Process until completely smooth, then strain the batter.
Divide the batter into two bowls. Use food coloring to color each bowl a different color as desired.
Pour a thin layer of one batter into the baking pan in the steamer, making sure it's evenly distributed. Cover and let steam for 3 minutes.
Uncover the steamer, and pour an equally thin layer of the other batter on top of the first layer. Cover and let steam for 3 minutes.
Repeat the layering and steaming process, alternating colors, until you have used up all your batter.
Remove the pan from the steamer, and allow it to cool completely.
Unmold the kuih from the pan, and cut it into pieces.
