This is one of the kuihs that will be featured and available from the restaurant. Yes, it is still not open yet. It will be sooooooonnnn. Just a little longer~ be patient. : )
This kuih has many layers which also means lapis in Malay. It normally has 9 layers or in Cantonese “Kow Chan Kuih”. You’ve probably seen different colors in Penang markets but I have been making these combination of colors for many years now. Oh! and peeling the layers is part of the fun too.
Try it! The recipe is under the cut~
450 gm rice flour
200 gm tapioca flour
3 1/2 cups sugar
400 ml coconut milk
1/2 tablespoon salt
Mix all the above ingredients with 500 ml water with balloon whisk and strain
And enough water to make a total of 3 liters of the mixture
Divide the mixture
A. 100 ml for red color
B. 300 ml (a dash of green color and 1 teaspoon of pandanus juice)
C. 500 ml white color
Use a 23cm stainless steel round tray grease thinly with oil and heat it under a wok of boiling water to steam.
Start to pour 100 ml of white mixture cover lid and time for 3 minutes.
Add 100 ml of green for next layer and time 3 minutes.
Then start the white layer and so on until the 7th layer (which is a white layer).
Steam the 8th layer white before pouring the red mixture which will be the 9th layer which is the last one.
Cool at room temperature before serving.