Dec 4, 2012

Kitchen Invaders 7: Going Traditional

Morning folks!

School holiday already started and no doubt about it for those who didn't know. The level of cheeriness  that has increased splendidly was a dead give away. What else could kids do to embrace their short lived and fleeting freedom from school works except running around shouting their joy right? Was it not how I acted once? 

Let just say that I kinda miss my childhood and what I used to eat back then. To rectify the problem, all I need to do was asking the right person to fulfill simple request on short notice. Who else if not my dear sister! So, after a couple of hours here it is... The perfect, peel-off layers of kuih lapis

Yeah, you read that right. In my book, kuih lapis is not perfect unless the layers could be peeled off one by one. And guess what? That's how we ate it for tea. Sticky fingers and all, but that was the true joy. Say, who want a piece?

Kuih Lapis 
Makes one (7 x 3.5 x 2.5) inch cake
Original recipe from K.An's at My Resipi 

1 cup rice flour
2 Tbsp all purpose flour
2 Tbsp corn flour / corn starch
2 cups coconut milk
1/2 cup granulated sugar
1/4 tsp salt

Few drops red food coloring

  1. Preheat steamer over high heat. Grease with a little oil, one (7 x 3.5 x 2.5 inch) rectangle steamer-safe pan. Set aside
  2. Mix all of the ingredients in a bowl except the red coloring
  3. Whisk thoroughly until the sugar diluted in the batter ( We just put all minus the color in a blender and whisk every thing together a few minutes. Easier and quicker!)
  4. Divide the batter into two bowls. Drop a few red coloring in one bowl and thoroughly mix to get a nice pink tint out of it
  5. Pour scant 1/2 cup of the white batter into the pan, place in the steamer to cook for 5 minutes over high heat
  6. Once cooked, pour same amount of pink batter over it and cook. Alternately layer the batter until all has been use
  7. When the last layer cooked through, remove from steamer and place over cooling rack to completely cool it to room temperature. Once cooled, loosen up the sides. Turn the pan up side down over a serving plate and tap the bottom of pan to dislodge the cake. Cut into slices with a plastic knife to prevent stickiness


It's easier to cut a cool cake rather that a hot one. Think about the sticky mess the hot cake will make. Also the flavor will be much more pronounced in a cool slices and better yet, the peel-off effect only works on a cool slice!

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