Chinese Dessert Recipes

Layered Kueh (Kuih Lapis)

These Nyonya Chinese traditional food are layered desserts which are basically made from rice flour and tapioca flour mixed together with coconut milk. The usual variety are the red-white layers but you can add another layer of yellow if desired. Most folks would usually peel off one layer at a time to enjoy this kueh and I for one, do that too.

300 g			        	Rice Flour
50 g			        	Tapioca Flour
200 g			        	Fine Granulated Sugar
1/2 teaspoon 			Salt
5 1/2 cups		        	Coconut Milk *
1/2 tsp				Red Colouring
1/2 tsp				Vanilla Essence

Note : extracted from one coconut added with 4 cups of water

Method

Mix all ingredients together and sieve to remove any residue.

Divide into 2 portions. Add red colouring to 1 portion. You may opt to add to the other portion either yellow colouring or leave it uncoloured (white).

Grease a round tray and put in a steamer. When water boils, line the tray with the yellow/white mixture. Steam for about 5 minutes. Before adding the red layer, scratch a few lines on the surface of the cooked layer first with a fork. This ensures the next top layer to stick with the layer beneath.

Repeat until mixture finishes. Top layer should be red. Steam for 20 minutes. Allow to cool for 3 hours before cutting.

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