Nyonya Kuih Lapis ???

Is that how you eat this Nine layer kuih? Haha. That's how I eat it. I love this kuih. Perhaps not that tasty, but I guess it is the fun out of eating this kuih, peeling layer by layer. This is a traditional recipe, unlike modern ones which are way too chewy. Nyonya Ah mahs' version only has a slight chewiness and the fragrance from the coconut and pandan is so obvious the moment you bite into just one thin layer. And this is it! My traditional Nyonya Kuih Lapis.

Recipe for Nyonya Kuih Lapis

Ingredients

140 gm rice flour
20 gm tapioca flour
20 gm mung bean flour
150 ml water

300 ml water
150 gm sugar
2 blades pandan leaves

260 ml coconut milk
1/2 tsp salt

Method

1. Mix all the flour mixture and soak in the 150 ml water for 40 minutes
2. Boil the sugar, water and pandan leaves. Leave aside to cool
3. Add sugar syrup and coconut milk into the flour paste.
4. Stir well and sieve to ensure it is lump free
5. You will end up with 900 ml of batter
6. Set aside 400 ml of white batter
7. Take another 400 ml of batter and stir in red colouring. Mix well
8. For the remaining 100 ml, stain it bright orange.
9. Heat up a pot of boiling water with the pan on top
10. Start by pouring 100 ml of red batter into the pan. Steam for 4 minutes
11. Next, add in 100 ml of white batter.
12. Continue to steam layer by layer and finish up with the orange colour layer
13. Finally steam for 15 minutes.
14. Cool completely before cutting into diamond shapes.