THE HERITAGE KUIH LAPIS

THE HERITAGE KUIH LAPIS

Kuih is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuit, or pastries in English. 

Many kuihs are sweet, but some are savoury.

If you are a foodie and cant resist any chocolates and cheesecake, you will want to know about these desserts which we call Kuih Lapis.

 Kuih Lapis is a popular delicacy Malay cake. It is a Malay traditional bite-sized snack or dessert foods. Main ingredients of this Kuih Lapis is rice flour & coconut milk.

Kuih Lapis is steamed and thus very different in texture, flavour and appearance from any Western cakes or puff pastries. 

order from a regular  customer

My passion towards cooking and baking are well known among family and friends. And that would be the main reason why I get frequent requests to make sweet or savoury goodies for a gathering or a function.

I am obsessed to try out different recipes.. But I m a fan of any traditional recipes.. My mom is my everlasting Sifu. The only different between us, is.. She always sticks to her very own way of cooking. 
Myself likes to do trial & error.. with a little be of alterization and adjustment on recipe, just to suit cost and taste.

While many people enjoy eating them, very few know how to make them. This is may b due to d difficulties or time consuming way to prepare these delicious and delicate desserts.

Traditionally, Malay kuihs use basic ingredients such as wheat flour, rice flour, glutinous flour or tapioca flour. This will follow by strict & definite measurement of liquid ingredients. 


Failure to follow the exact measurement will cause chaos to result. 

Further, natural plants are use to extract favourable and nice aroma, taste and colour. For example d pandanus leaves are use to extract natural aromatic smell and d green colour. Coconut milk is choose for its typical rich tastes.

Allow me to share one favourite recipe of my Mom called Kuih Lapis.

KUIH LAPIS

Ingredients :
2 cups rice flour
1 cups wheat flour
1 1/2 cup castor sugar
300 ml coconut milk (I used instant M&S coconut milk)
1tsp cooking oil
Salt to taste
4 cups water
2-3 pandanus leaves, knotted
2-3 drops rose red coloring

Method:
1. Combine all flours + sugar + water + cooking oil in a blender. Blend well.
2. Pour the batter into a large mixing bowl.
3. Add coconut milk and salt to the batter and mix well. 
4. Strain the batter to ensure it is free from lumps. 
5. Divide batter into two. Leave half a portion white and add colouring to the other half.
6. Get your steamer ready. Put the pandanus leaves in the water pot. Bring to boil.
7. Place a greased 20cm tray in the steamer and heat up for 4–5 minutes. Pour 1 cup of the white batter on the heated tray. Cover and steam over medium heat for 5–6 minutes or until set. Pour another 1 cup of the red batter over the white layer and steam covered for 5 minutes.
8. Repeat the procedure, alternating white and pink batter until all the batter is used up.
9. To the very last layer add a little more colour to make it a deeper shade of red. After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process.
10. Cool the kuih thoroughly before cutting into small diamond-shaped pieces.