Kuih Lapis Peranakan

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Part A

  • 150 ml Water
  • 40 g STAR BRAND Green Bean Starch
  • 45 g KAPAL ABC BRAND Tapioca Starch
  • 95 g ERAWAN BRAND Blended Rice Flour

Part B

  • 300 ml Water
  • 140 g Sugar
  • 2 pieces Pandanus leaves
  • 200 ml Coconut milk
  • 1 tsp Salt

Part C

  • A few drops of pink liquid food colouring
  • A few drops of orange liquid food colouring

Cooking Method

Mixture A

  • Mix all the ingredients rest and soak the batter for an hour.

Mixture B

  • Shred and knot the pandanus leaves together. Prepare a syrup by boiling sugar, salt, 300 ml of water and the pandanus leaves until the sugar melts.
  • Add in coconut milk and cook over a slow heat for a few seconds.
  • Remove the leaves, set aside and let it cool down.
  • Once cool, pour the coconut syrup little by little into the soaked batter.
  • Whisk and set aside.
  • Put water in the steamer pan to boil.
  • Put the empty mould and steam for five minutes.
  • Sieve and weigh out 500 g of the batter mixture and set aside.
  • Colour the rest of the batter mixture with a few drops of pink colouring to the desired shade of pink you prefer.
  • Start layering the kuih by pouring 95 g of the pink batter onto the base of the preheated mould. Steam for five minutes.
  • Followed by topping the solidified pink layer with the white batter.
  • Wipe the cover of the steamer regularly to prevent condensed steam from falling onto the kuih.
  • Repeat the process until 8 layers of alternate colour kuih base is achieved.
  • Colour the remaining white batter with desired orange food colouring. Typically, a peranakan kuih lapis is finished with an orange top.
  • Steam for 30 more minutes.
  • Set aside and cool down to room temperature (at least two hours). Once cooled, cut into diamond shapes to serve.