Kuih Lapis (Steamed Layer Cake)

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1. 1

   Lightly grease a 20cm round or square steaming pan with vegetable oil.

   Ongeveer 2 min

   Tip van de kok: Ensure the pan is well-greased to prevent sticking.

2. 2

   In a medium saucepan, combine the coconut milk, pandan leaf, sugar, and salt.

   Ongeveer 2 min

3. 3

   Heat the mixture over medium-low heat, stirring occasionally, until the sugar dissolves. Do not boil.

   Ongeveer 5 min

   Tip van de kok: Heating the coconut milk helps dissolve the sugar completely and infuses the pandan flavor.

4. 4

   Remove the pandan leaf and let the coconut milk mixture cool completely to room temperature.

   Ongeveer 15 min

   Tip van de kok: Cooling is important to prevent the flours from clumping when added.

5. 5

   In a large bowl, whisk together the rice flour and tapioca flour.

   Ongeveer 1 min

6. 6

   Gradually pour the cooled coconut milk mixture into the flour mixture, whisking continuously until a smooth batter forms.

   Ongeveer 5 min

   Tip van de kok: Whisk well to avoid any lumps.

7. 7

   Strain the batter through a fine-mesh sieve into another bowl to ensure it is completely smooth.

   Ongeveer 2 min

   Tip van de kok: This step is crucial for a smooth cake texture.

8. 8

   Divide the batter evenly into three separate bowls.

   Ongeveer 1 min

9. 9

   Leave one bowl of batter plain (white).

10. 10

    Add the red food coloring to the second bowl and mix thoroughly until the color is uniform.

    Ongeveer 1 min

11. 11

    Add the pandan paste to the third bowl and mix thoroughly until the color is uniform.

    Ongeveer 1 min

12. 12

    Set up a steamer with water and bring it to a rolling boil over high heat.

    Ongeveer 5 min

    Tip van de kok: Ensure there is enough water for the entire steaming process.

13. 13

    Place the greased pan into the steamer.

    Tip van de kok: The pan should be hot before adding the first layer.

14. 14

    Pour one portion of the red batter into the hot pan, spreading it evenly.

15. 15

    Steam for 5-7 minutes, or until the layer is set and no longer sticky to the touch.

    Ongeveer 7 min

    Tip van de kok: The steaming time per layer might vary slightly depending on your steamer and heat.

16. 16

    Pour one portion of the white batter over the red layer and steam for another 5-7 minutes.

    Ongeveer 7 min

17. 17

    Pour one portion of the green batter over the white layer and steam for another 5-7 minutes.

    Ongeveer 7 min

18. 18

    Repeat the layering process with the remaining red, white, and green batters until all batter is used, steaming each layer for 5-7 minutes.

    Ongeveer 21 min

    Tip van de kok: Always ensure the previous layer is set before adding the next.

19. 19

    For the final layer, steam for an additional 10-15 minutes to ensure the entire cake is thoroughly cooked through.

    Ongeveer 15 min

    Tip van de kok: A skewer inserted into the center should come out clean.

20. 20

    Carefully remove the pan from the steamer and let the kuih lapis cool completely in the pan on a wire rack.

    Ongeveer 1 uur

    Tip van de kok: Do not attempt to remove it while warm, or it may break apart.

21. 21

    Once completely cooled (at least 2 hours, or preferably overnight), carefully unmold the kuih lapis onto a cutting board.

    Ongeveer 1 uur

    Tip van de kok: Chilling overnight makes it easier to cut cleanly.

22. 22

    Using a plastic knife or a sharp knife lightly greased with oil, cut the kuih lapis into diamond or square shapes.

    Ongeveer 5 min

    Tip van de kok: Greasing the knife prevents sticking and helps achieve clean cuts.