0:00 / 11:29

Traditional Multi-Layered Kuih Lapis

Name: Traditional Multi-Layered Kuih Lapis
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: other
Ingredients: white rice flour; sago flour; tapioca flour; Salt; thick coconut milk; water; caster sugar; Pandan Leaves; yellow food colouring; green food colouring; pink food colouring; Cooking oil

groups8 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 55 minsscheduleTotal: 85 minsoutdoor_grillSteamed

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

13 Steps Total

Active Cooking

00:00:07

Put 200g rice flour, 50g sago flour, 120g tapioca flour, and 1/2 tsp salt into a large glass bowl, add 350ml thick coconut milk and mix well, then add 50ml water and continue mixing until the batter becomes smooth and flowing.

lightbulb

Watch out

Add water gradually while stirring continuously, otherwise lumps will easily form and be hard to mix.

Ingredients:white rice flour (200 g)sago flour (50 g)tapioca flour (120 g)Salt (0.5 tsp)thick coconut milk (350 ml)water (50 ml)

Tools:glass bowlwhisk

Active Cooking

00:01:31

Add 250g caster sugar, 700ml water, and 3 knotted pandan leaves into a saucepan, turn on the heat, bring to a boil, and cook until the sugar has fully dissolved.

local_fire_departmentMedium heat to boil, about 3 to 5 minutes

lightbulb

Watch out

The sugar must be completely dissolved before removing from heat, otherwise sugar crystals will remain in the finished product affecting texture.

Ingredients:caster sugar (250 g)water (700 ml)Pandan Leaves (3 piece)

Tools:spatulasaucepan

Active Cooking

00:02:30

warningStay safe

Handle freshly boiled hot syrup with extreme care to avoid splashing and causing severe burns.

Immediately pour the hot sugar syrup into the prepared batter, stirring quickly while pouring to form a hot batter.

lightbulb

Watch out

The hot syrup must be poured into the batter immediately and stirred quickly, otherwise the batter will settle and form lumps.

Tools:whisk

Active Cooking

00:02:59

Strain the mixed batter through a fine mesh strainer into another large bowl to filter out impurities and undissolved particles, making the batter completely smooth.

lightbulb

Watch out

Strain thoroughly, otherwise residual particles will ruin the texture and appearance of the kuih.

Tools:glass bowlfine mesh strainer

Active Cooking

00:03:26

First divide the batter into 3 portions of about 345g each, leaving about 516g remaining. Mix 1 portion with 1 drop of yellow coloring, another portion with 1 drop of green coloring, leave 1 portion white, and mix the remaining large portion with 1 drop of pink coloring to create four colored batters.

lightbulb

Watch out

Add food coloring drop by drop and mix thoroughly, otherwise the color will be too dark or unevenly distributed.

Ingredients:yellow food colouring (1 piece)green food colouring (1 piece)pink food colouring (1 piece)

Tools:spoonmeasuring jug

Preparation

00:04:49

warningStay safe

Steam is extremely heavy when handling hot steamer wok and tray, be careful to avoid burning your hands when placing the tray.

Thoroughly brush a 10"x 8" steaming tray with cooking oil to prevent sticking, then place it into a steamer wok with boiling water to preheat.

local_fire_departmentMedium-high heat boiling water preheat

lightbulb

Watch out

The steaming tray must be thoroughly greased and preheated, otherwise the first layer of batter will seriously stick to the bottom.

Ingredients:Cooking oil (1 tbsp)

Tools:steamer wokpastry brushsteaming tray

Active Cooking

00:05:18

Measure out a 172g portion of pink batter, pour it into the preheated steaming tray, cover the wok lid, and steam over medium heat for 3 to 4 minutes until the pink layer surface sets and is non-sticky to the touch.

local_fire_departmentMedium heat, about 3 to 4 minutes

lightbulb

Watch out

Each layer must be steamed until non-sticky to the touch before pouring the next layer, otherwise the layers will detach or merge into a mess.

Tools:steamer wokbowl

Active Cooking

00:06:06

Divide the white batter into 2 equal portions (about 172g each), take 1 portion of white batter and pour it onto the set pink layer, cover the wok lid and steam over medium heat for 3 to 4 minutes until set.

local_fire_departmentMedium heat, about 3 to 4 minutes

lightbulb

Watch out

Gently stir the batter surface before pouring, and ensure the pink layer is completely set, otherwise the two layers will mix together.

Tools:steamer wokbowl

Active Cooking

00:06:37

Divide the green batter into 2 equal portions, take 1 portion of green batter and pour it onto the set white layer, cover the wok lid and steam over medium heat for 5 minutes until set.

local_fire_departmentMedium heat, about 5 minutes

lightbulb

Watch out

Ensure the bottom layer is completely set before pouring the green batter, and steam long enough to ensure chewy texture.

Tools:steamer wokbowl

Active Cooking

00:07:05

Divide the yellow batter into 2 equal portions, take 1 portion of yellow batter and pour it onto the set green layer, cover the wok lid and steam over medium heat for 5 minutes until set.

local_fire_departmentMedium heat, about 5 minutes

lightbulb

Watch out

Be sure to stir gently before pouring the yellow batter to prevent settling that causes uneven color.

Tools:steamer wokbowl

Active Cooking

00:07:38

Repeat the same steps by pouring the four colored batters alternately in order (pink, white, green, yellow for remaining portions), steaming each layer for 5 minutes until set.

local_fire_departmentMedium heat, 5 minutes per layer

lightbulb

Watch out

Stir the batter slightly in the bowl before pouring each time, otherwise flour settling will cause uneven thickness or color in each layer.

Tools:steamer wokbowl

Active Cooking

00:08:22

Add 1 drop of yellow coloring and 1 drop of pink coloring into the final remaining portion of pink batter and mix well, pour it into the steaming tray as the final layer, cover the wok lid and steam for about 20 minutes, opening the lid slightly in the last 5 minutes to let surface steam evaporate.

local_fire_departmentMedium heat, about 20 minutes

lightbulb

Watch out

The final layer takes longer to steam (about 20 minutes), and the lid must be opened in the last 5 minutes to let surface moisture evaporate, otherwise water will pool on top ruining the texture and appearance.

Ingredients:yellow food colouring (1 piece)pink food colouring (1 piece)

Tools:steamer wok

Waiting Time

00:09:17

warningStay safe

Must wear thick oven mitts when removing the steaming tray from the boiling steamer wok to prevent high temperature burns.

Put on oven mitts to remove the steaming tray from the steamer wok, place it on a wire cooling rack to cool completely for a few hours. Once completely cooled and set, use a plastic knife to cut the Kuih Lapis into diamond shapes and serve.

lightbulb

Watch out

The Kuih Lapis must be completely cooled and set (about a few hours) before slicing, otherwise cutting it while hot will be extremely sticky to the knife and easily crumble or deform.

Tools:wire cooling rackoven mittsplastic knife