Kuih Lapis

Kuih Lapis is a kuih that originated in Indonesian. It have different colors. It is made from tapioca flour, rice flour and sago flour. Sago flour makes this kuih lapis can easily seperated from pieces. This kuih also very popular in Malaysia. Today, let me show you how to traditionally make Kuih Lapis.

Nutrition Facts

Serving size : 230g

Servings : 5

Calories : 522

Fat : 14.5g

Protein : 3.4g

Ingredients

• 168g rice flour
• 42g sago flour
• 101g tapioca flour
• 294g coconut milk
• 50g water
• 588g water
• 210g sugar
• 1 pandan knot
• 1/2 tsp salt

Colouring

• pink, yellow, green colouring

Method

1. Mix flour together with sift or without sift its ok cuz later we will sift it again. Add in the coconut milk. Mix well
2. Then, add in the 50g of water if it is really thick you can add more.
3. Boil the 588g water, sugar, and salt in a pot with a knot of pandan until smells fragrant.
4. Quickly pour the syrup over the mixture and mix well.
5. Sift the mixture. You should get about 1150g of mixture if more its ok.
6. Divide the mixture into 9 portion. Must be same weight. Mine is 127g per portion. I am using a 7 inch round pan so my kuih should weight 1440g.
7. Colour the mixture by 2 portion yellow, 2 portion green, 2 portion white and 3 portion pink. Use light color it will result a darker color in the end.
8. Preheat the tray in steamer. Follow the consequences of steaming the kuih for all layer 5 mins or till set. 
9. 1 layer pink, white, green, yellow, pink, white, green, yellow, pink.
10. Make sure every layer dry up by opening steamer for a while the pour another layer.
11. Cool the kuih and cut into shapes.