This nostalgic Kuih Lapis/Nine Layer Kuih is popular in Malaysia and Singapore. There are only a few ingredients required to create this wonderful kuih for snacks. Make sure you set a timer for the steaming process, wipe the pot cover dry after every layer is done and be careful not to let the hot steam burn your hands. Enjoy the kuih layer by layer...
Kuih Lapis/Nine Layer Kuih
160 g Castor Sugar
600 ml Water
3 Pandan Leaves, washed & knotted
200 g Rice Flour
6 Tbsp (60 g) Tapioca Flour
1 Can/400 ml Coconut Milk
1/8 tsp Sea Salt
Red Food Coloring
20 cm Round or Square Baking pan/tin, lightly greased
Steamer filled with boiling water
Bring the sugar, water, and Pandan leaves to a boil, reduce the heat and simmer for about 8 to 10 minutes. Let cool slightly and discard the pandan leaves.
In a large bowl, mix the rice flour, tapioca flour, coconut milk, sea salt and the sugar syrup. Stir until well blended and let the mixture rest for an hour. Strain the mixture and divide into 2 portions. Set aside one portion uncolored and about 4 to 5 small drops of red coloring to the other portions.
Place the greased pan in a steamer over high heat. Start with the colored mixture, pour ½ cup into the pan, set the timer for 6 minutes, and wipe the pot cover after every layer is done. (Stir the batter every time before pouring the next layer.) Continue with the uncolored layer and keep alternating the color layer, add a few extra drops of red coloring for the 9th layer, stir well and pour it over the steamed layer and steam for about 10 minutes. Remove from the steamer and let cool completely, about 5 hours, then cut the kuih into desire shapes and sizes.