Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Thursday, March 13, 2014

Rainbow Kueh Lapis Beras (Aspiring Bakers #40)




Aspiring Bakers is coming to an end.How sad!I seldom get involved as i am too busy to update my blog/i totally forgot about it. Posted my rainbow lapis beras yesterday on fb and the host,Cynthia for the final Aspiring Bakers was asking if i wanted to join. So here i am blogging about this yummy and easy recipe i have been using.

Makes:
  • 6" square tin

You will need:
(A)
210g sugar
150g water
6 pieces pandan leaves,tied into a knot
(B)
50g rice flour
180g tapioca flour
480g coconut milk
1/2 teaspoon salt
1/4 teaspoon vanilla oil (i used canola oil)

The Preparation & The Cooking:
  1. Put dry ingredients in B in a mixing bowl and mix well. Slowly add coconut milk and oil, stirring at the same time to mix well,set aside.
  2. Put ingredients in A in a saucepan and bring to a boil over moderate heat.
  3. Pour 200ml of the hot sugar syrup into (1) and stir well to mix into a thin batter.
  4. Start boiling water in a steamer and place the prepared tin inside the steamer to heat up (remember to grease lightly with cooking oil.)
  5. Measure out into 9 equal portions. Colour 2 portions with blue,green,orange,red.(i left 1 portion plain.)
  6. When the water reaches boiling point, turn down to moderately low.
  7. Pour the uncoloured batter into the hot pan and steam for 5 minutes, or until set. Repeat with blue,green,orange and red. Repeat the whole process until the last layer,steam for 10 minutes.
  8. Turn off heat and wait 5 minutes before removing lid of the steamer.(This is to let water droplets have time to slide off along down the inside of the lid and prevent water droplets falling onto the kuih when lid is removed.)
  9. Remove tin from steamer and let cool completely before removing from the tin.
  10. Cut into desired size and serve.
Tips:
  • If you want a really smooth top,u can use the base as the top.Just pour the batter in the other sequence.
  • I steam each layer for about 3 minutes and i am using an electric steamer.Use a toothpick to test if the layer is cooked before pouring another layer.Timing varies.
Here's another one i did hmm..a year ago? I used purple,blue,green,yellow,orange and pink coloring.Once again,i left the bottom layer uncoloured. So which one you prefer?


*I am submitting this post to Aspiring Bakers #40: Rainbow and Ombre Party! (March 2014) hosted by Cynthia of The Baking Biatch.

Original recipe from:Nine Layers Kueh by Pamela Loh.

~Indulge in what we make at DeQueenKitchen~

2 comments:

  1. Hi Keiko,

    I like your rainbow kueh lapis. Very neatly layered! Nice!

    Nice that I have stumble into your blog and know you via blogging. I'm hardly active at FB and more active at blogging... Love to see more of Asian style cooking and baking in the near future... Here I am following you at your blog.

    Hope to stay connected via blogging and baking :D

    Zoe

    ReplyDelete
  2. Hi Zoe,

    Thank you! I haven't been updating as often recently.*guilty I am more active on FB. Just take a few clicks to update the pics.Ha! Feel free to join my group!

    I will try to be more active on blogger if time permits.

    Stay tuned!

    ReplyDelete