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Monday, September 16, 2013

Pandan Coconut Kuih Lapis

The original recipe actually uses carrot juice but I changed it to pandan flavour and the recipe below is just half the portion.  It is actually a steamed layered cake with the nice aroma of pandan and coconut which definitely blends well.

This steamed kuih turns out well, chewy [QQ] and I was very happy that I can peel the layers while eating it.  Quite simple to make if you assemble all the dry ingredients in 2 bowls then mix in the liquid ingredients.  I used the steaming tray of my electric steamer and half this portion is enough for my family.  The steaming part is not difficult at all with the electric steamer.  It's light, easy and no water vapour condensation.
Ingredients
[recipe adapted from Yum Yum Magazine No. 69 with some modifications]
Ingredients - A
200 gm rice flour [I used 100g]
200 gm tapioca flour [I used 100g]
1 tbsp sago flour [I used 1/2 tbsp]
270 castor sugar [I used 135g]
700 ml water [I used 350 ml]
300 ml coconut milk [I used 150 ml]
Ingredients - B
100 gm rice flour [I used 50g]
100 gm tapioca flour [I used 50g]
1/2 tbsp sago flour [I used 1/4 tbsp]
120 gm castor sugar [I used 60g]
500 ml carrot juice [I used 250 ml pandan juice]
For pandan juice - blend 5 blades of pandan leaves and add enough water, strain to obtain 250ml pandan juice.  Add a drop of green colouring - optional.
  1.  In a mixing bowl, combine all the dry ingredients A, then stir in the liquid ingredients until well mix.  The mixture is about 700ml.  Divide into 6 even portions [125ml].
  2. Put dry ingredients B into another mixing bowl, then stir in the liquid ingredients until well mix.  The mixture measures about 350ml.  Divide the mixture into 5 equal portions [70ml].
  3. Heat up the steaming tray [lightly greased] for 5 minutes.
  4. Pour 1 portion of the batter A into greased tray and steam over high heat for 4 minutes or until set.   Pour in 1 portion of the batter B over the white and steam for 4 minutes or until set.
  5. Repeat alternating the white and green layer until the last layer which is white and steam for 10 minutes.
  6. Remove and leave to cool completely.  Cut into pieces and serve.  [Useful tip - use a plastic serrated knife wrapped with cling film to cut the cake.  This is to prevent the cake from sticking to the knife and to get a neat edge]




I'm linking this post to 

 hosted by Lavender and Lovage
Cooking with Herbs

I'm  also linking this post to Cook Your Books #4 Event hosted by 
Joyce of  Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

22 comments:

joceline lyn said...

So nice. Must very yummy.
Thanks for sharing & link. will book mark this recipe & try to make it once i free.

Veronica Ng said...

Kimmy I can imagine the fragrance of this kuih. The layers were beautiful and even. Is there any substitutes for sago flour? Not sure if I can find them here.

Kimmy said...

Hi Joceline, it's good and not too sweet. Very fragrant. Looks like a real Nyonya making this kuih, hehehe!

Kimmy said...

Hi Veronica, can substitute with wheat starch [tang mien fun] or arrowroot flour. Measuring the batter will achieve these even layers.

Phong Hong said...

Kimmy, this kuih lapis is so yummy! I like to peel layer by layer when eating. So childish! I regret throwing away the plastic tray that came with my electric steamer :(

Jeannie Tay said...

Very even layers, I can never manage that!

Esther Lau said...

Hi kimmy,the layers of this kuih look very nice and neat. I believe it taste good too. Well done!

Sonia ~ Nasi Lemak Lover said...

I also bought this book too, but have yet to try any recipe from this book. I believe it must taste very nice aroma with pandan flavour.

Kimmy said...

Hi Phong Hong, I really enjoyed peeling the layers while eating.

Kimmy said...

Hi Jeannie, I measured the batter to get the even layers.

Kimmy said...

Hi Esther, the kuih tasted good.

Kimmy said...

Hi Sonia, it's good recipe. You must try.

kitchen flavours said...

Hi Kimmy,
Your pandan kuih lapis looks perfect! Evenly layered! And so yummy too. I have always wanted an electric steamer oven!

Chef and Sommelier said...

Hi Kimmy! I could smell the pandan and coconut from here! You are good!

Zoe said...

Hi Kimmy,

I think that pandan layer will be nicer than the original carrot layer.

Zoe

Kimmy said...

Hi Joyce, this is my second electric steamer. I should have trusted the first one and use it for steaming kuihs/paus long ago. The thought of bringing out my 'traditional' steamer has stopped me from steaming kuihs/paus all this while.

Kimmy said...

Thanks Alvin, when comes to kuihs I'm particular about every aspects of it [looks, taste and texture] but this one I'm very satisfied and wouldn't mind sharing.

Kimmy said...

Hi Zoe, yes you are right. Luckily with LTU event on pandan otherwise I would have use carrots and the taste and fragrance will be different.

Anonymous said...

Hi Kimmy, is this kuih same like 九层糕? i have tried different recipes before, outcome not very satisfactory it's either too hard or soft.. the kuih texture is always not right.

HK

Kimmy said...

Hi HK, I'm very particular with outcome of kuihs. This one is good - texture, taste and looks. I think the steaming time is very crucial for it to be soft and chewy. Once if you can tear the layers as you eat, this means it's good.

Anonymous said...

Hi Kimmy, m planning to get an electric steamer, what brand r u using? any recommendations? :)

HK

Kimmy said...

Hi HK, my 1st was Tefal and this one is Elba. I didn't buy them. These are redeem items. Get one which suits your preference such as no. of tiers, size and cover. Some covers are concave in shape [not too good].

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