Post was not sent - check your email addresses! Sorry, your blog cannot share posts by email. 10 pcs of 9 Layer Kuehs + 5 pcs of Yam Cakes Selling for $6.90 *Delivery charges apply. I have always known this kuih as 9 layered kuih instead of kuih lapis. Pour 1/3 mixture (abt 2 big scoop) of green mixture and steam for 5 mins. (B) 175g Rice flour 175g Tapioca flour Mix together. Steamed Kuih Lapis needs no introduction as it is a very popular snack in Singapore and Malaysia. Repeat until you get 9 layers. Peranakan referred to the descendants of Chinese immigrants who married local women when they settled down in the Malay Archipelago during the 15th and 17th centuries. While this version doesn’t seem to be made of rice flour, we’re excited to know how its thicc layers stack up against the real thing. Steamed Nine-layer Cake (九层糕) Recipe referenced and modified from: KitchenTigress Ingredients Required 4 pandan leaves, washed and cut 10 cm long 185 grams sugar 1/3 teaspoon salt 400 ml freshly squeezed coconut milk, undiluted 200 grams tapioca starch Malaysian Kueh Lapis (Layer Cake) Dessert. How will the spread of novel coronavirus further develop? Divide the green flour mixture into 3 equal portions (about 160 g each). Steamed Kueh Lapis or 九层糕 (Jiu Ceng Gao) in Mandarin, is a vibrantly coloured kueh with 9 layers. 9-layer kuih lapis is one of the kids favourite kuih desserts. 1 White Layer: Combine water, sugar, salt and pandan leaf, heat up until sugar has dissolved. 2 The mixture must be stirred to mix well before it is poured into the pan (as starches will settle at the bottom after sitting for a while). Remove from the steamer and let cool completely, about 5 hours, then cut the kuih into Discard pandan leaves and set aside to cool completely. Making these for my little ones, I insisted not to use any artificial coloring. #6 PNG KUEH. Singapore has its own version of colourful steamed cake called 9-layer kueh, which is coated with a different colour on each layer, long before the entrance of rainbow cake. I thought I had all the ingredients on hand, so it would be great to utilise the remaining packets of tapioca flour, glutinous rice flour which I had left from previous festive bakings. Over the weekend I tried making 9 layer kuih/kueh. This kueh is also done by steaming. This is Nyonya version kuih lapis which has a chewy texture. Popular Deals. Truthful News Reporting: Where Should Singapore Stand? As you can see from the picture, there are some red dots in the pink color layer, it is not easy to dissolve it fully but it doesn't affect the texture at all. Repeat the process of pouring and steaming alternate colours, one at a time until the red and white batters are used up. Natural 3-Colour 9-Layer Kuih Lapis | MyKitchen101en, (***Pandan juice: Blend 10 g of pandan leaves with 90 ml of water, measure out 80 ml of pandan juice). Home > Products > Kueh With more than 20 traditional varieties, each of a unique flavour to select from, you will be spoilt for choice. If the water drops onto the batter,as it will cause pockmarks. 6 Set aside to cool completely (you may soak the pan in cold water to speed up the process). Therefore, this nonya tea-time treat has its influences from both Malay and Chinese cuisines. Steam over high heat for 3 mins 30 secs. Recipe: Kueh Lapis (steamed layer cake) Kueh Lapis otherwise, steamed 9-layered cake, is probably a local snack that everyone would have eaten one way or another. Steamed Kuih Lapis needs no introduction as it is a very popular snack in Singapore and Malaysia. But if you find the thought of 30 layers of butter and egg yolk excessive, Singaporeans and Malaysians also make a plant-based, nine-layer cake called kueh lapis. The most intriguing part of this dessert is that you can peel off each layer! And steamed cake, such as Nian gao and Huat Kueh, are commonly found on Chinese dining table during festivals. It was from a Nonya recipe book. If you can’t get your hands on purple colouring, mix red and purple together. Singapore has its own version of colourful steamed cake called 9-layer kueh, which is coated with a different colour on each layer, long before the entrance of rainbow cake ©Facebook | THE KITCHEN SOCIETY. Total 9 layers including the first red layer The last layer steaming time should be 15 to 20 minutes. It seems that people are craving for anything colourful. Designed by Elegant Themes | Powered by WordPress. Vending Machines Are Coming to Singapore in a Big Way. Some people may feel that blue colour food is weird, but to me it is better than using artificial food colourings. 5. Peranakan referred to the descendants of Chinese immigrants who married local women when they settled down in the Malay Archipelago during the 15th and 17th centuries. Stir 1 portion of yellow mixture to mix well, pour into the pan, swirl the pan to spread evenly, steam over medium-high heat for 4 minutes. ... tin and heat up tin in steamer for about 3 min pour in the mixture layer by layer each color in turn and steam each layer separtely for about 5 mins each. Kuih Bakul), Black Sesame Paste Crystal Kee Chang (Alkaline Dumpling), Matcha (Japanese Green Tea) Red Bean Agar-Agar Jelly Mooncakes, Traditional Steamed Jicama Crystal Dumpling (Chai Kuih), Delectable Homemade Kuih Kapit (Love Letters Biscuit) - Light and Crisp, How to Make Thin and Crispy Honeycomb Cookies (Kuih Loyang, Rosette Cookies), Pineapple Cookies: “Ong Lai” vs. "Sweet Heart"-Different Shape for Different Occasion, Melt-In-Mouth Salted Egg Yolk Butter Cookies, Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version). 3 Blue Layer: Combine water, bunga telang juice (blue pea flower juice), sugar, salt and pandan leaf, heat up until sugar has dissolved. After pouring in the last layer, steam over high heat for 4 minutes, then reduce to medium heat and steam for another 10 minutes. Be the first to review this recipe. when all the mixture has finished, steam the whole cake an additional 30 minutes. Followed by 2 scoop of red mixture and steam for 5 mins. This 9-layer kuah is a concoction of the Peranakan Chinese or Straits-born Chinese. :P . Mix until well combined and sieve through. Next, pour a thin layer of red batter and steam again. Pretty obvious as its name implied there must be at least nine layers in this kuih hence I made mine nine layers too. Divide the blue flour mixture into 3 equal portions (about 160 g each). 3 Stir 1 portion of green mixture to mix well, pour over the cooked white layer. When cooled, discard pandan leaf and add in coconut milk and all flour. I made this steamed 9-layer kueh the day after I made the pandan chiffon with the leftover coconut milk but had been too busy to post. The concept of having 9 layers in the Kueh is because the number “9” (久, jiu) is an auspicious number to Chinese. Soft Moist Banana Cakes (No Banana Essence), Perfect Crusted Crispy Fried Chicken Wings, How to Render Perfect White Lard from Pork Fat, How to Cook Small Sago Pearls-Translucent & Chewy, Simple Version Caramel Nian Gao (a.k.a. Steam over high heat for 3 mins 30 secs. This 9-layer kuah is a concoction of the Peranakan Chinese or Straits-born Chinese. * Note: First layer white must steam for 8 mins the rest just steam for 5 mins. Malay has similar colourful cake known as Kek lapis, except that it is baked and not steamed. 4 If you were to add hot water to steamer during halfway of cooking, only do so when the previous layer is cooked. Click here to purchase. Recipe by MalaysianChef. Some people call this “thousand-layer cake” but it actually only has 9 layers. *(You can divide into lesser portions if you wish, however, the traditional 9 layer kueh has 5 colours. 2 Bring water of steamer to the boil and put in the baking pan. Main ingredients were rice flour, coconut milk and sugar. Has Cultural Marxism Spread to Singapore? Sign up to claim free access to The Epoch Times for one month for insights you won’t want to miss. 9 Layer Kueh Made with Natural Coloring | The Yummy Journey 5 Repeat the same steps, until all mixture has been used up. Pretty obvious as its name implied there must be at least nine layers in this kuih hence I made mine nine layers too. Of all the traditional Malay Kuehs in Singapore, the Nonya Kueh Lapis, not to be confused with Prune Kueh Lapis, is a great childhood favourite because of its colourful layers and chewy texture.. Also known as Kuih Lapis or 9 layer kueh in Malaysia and Indonesia, there are two ways to eat it: layer by layer or by biting right into it. When cooled, add in coconut milk and all flour. The colours used in this recipe are from natural sources, the green colour is extracted from pandan leaves while blue colour is contributed by bunga telang (blue pea flower). Instead, I used red yeast powder. Sometimes misunderstood as the “thousand layer kueh”, the 9 Layer Kueh only has 9 layers (which gave rise to its name). Lapis Sagu is a sweet 9-layer rainbow coloured kueh. When cooled, discard pandan leaf and add in coconut milk and all flour. Whilst steaming, make sure you wipe the steamer cover dry. I have always wanted to make this for the longest time but laziness had the best of me. 1 Coat 8-inch (20-cm) square baking pan with some oil. Among the favourites are our mouth-watering Lapis Sagu (9-layers Kueh) and Kueh … Other than its colourful appeal, this smooth steamed cake is blended with coconut and pandan, which give it a fragrant smell and flavoursome taste. What businesses need to know to reduce losses? Malay has similar colourful cake known as Kek lapis, except that it is baked and not steamed. The most classic way of eating this kuih is by tearing it out piece by piece, put into the mouth and chew it slowly, so yummy! This 9-layer kuah is a concoction of the Peranakan Chinese or Straits-born Chinese. at December 16, 2020 ... (U.P. 2 Bring water of steamer to the boil, put in baking pan. And steamed cake, such as Nian gao and Huat Kueh, Check out the traditional handcrafted process of this Singaporeans’ well-loved Peranakan sweet treat detailed by Yeong Dong Lin’s mother, Christina Chew Kim Lan, on My Singapore Food website, Shopping at Daiso vs Value Dollar in Singapore. Survey: Are Singaporeans Working Too Hard? The most classic way of eating this kuih is by tearing it out piece by piece, put into the mouth and chew it slowly, so yummy! Leave one portion white and for the remaining portions, mix 2 drops of colouring in each portion (red, pink, green and purple). Continue with the uncolored layer and keep alternating the color layer, add a few extra drops of red coloring for the 9th layer, stir well and pour it over the steamed layer and steam for about 10 minutes. 3 The mixture must be steamed over high heat so that it is cooked within the shortest time (to avoid the settlement of starches). I grew up eating this kueh, so I felt as if I knew her, even though we never met,” said Yeong. Made with a mixture of different flour, coconut milk and sugar, the rainbow kueh is soft and chewy. As a saying they have: 长长久久 - signifies longevity. We find Kueh Talam not as chewy as Kueh Salat and it has a softer texture. Kueh Lapis a.k.a. How will the economy of China and Asia be affected? Pour 1/3 (abt 2 big scoop) of white mixture into round or square 9 x 9 inch tray and steam for 8 mins. Mix until well combined and sieve through. 9-layer kuih lapis is one of the kids favourite kuih desserts. Check out the traditional handcrafted process of this Singaporeans’ well-loved Peranakan sweet treat detailed by Yeong Dong Lin’s mother, Christina Chew Kim Lan, on My Singapore Food website—http://mysingaporefood.com. “My great-grandmother used to sell this colourful kueh. The rainbow cakes craze has been hitting bakeries and cafes around the world. It turned out to be more firm, than the store brought soft ones. Steam over high heat for 3 mins 30 secs. Kueh Lapis is the most common Nonya dessert you find in Singapore and the easiest to recognize and remember due to its colourful layers. I have always known this kuih as 9 layered kuih instead of kuih lapis. The most common colour schemes are red, green and white, or rainbow colours (blue, … 6. Mix until well combined and sieve through. Each of the 9 layers is made with patience and delicate care, and can be peeled off layer by layer when eaten. The 9 layer kueh sold outside are usually very colorful. For the final top layer add one to two drops of red colouring to get a deeper shade of pink. This nostalgic Kuih Lapis/Nine Layer Kuih is popular in Malaysia and Singapore. Without chemically produced artificial colourings, kids and parents can enjoy happily without worries! Postmodernism’s Far-Reaching Effects on Humanity, People and Society at A Crossroads – Part 3, People and Society at A Crossroads – Part 2, Social Activism in Singapore: The Death Penalty and LGBTQ Rights. After adding in the water, bring it to fully boiled again before adding in another portion of mixture. This is Nyonya version kuih lapis which has a chewy texture. One Woman’s Battle With Eczema and ‘Topical Steroid Addiction’? Tips for making 9-layer kuih lapis (sharing of personal experience): 1 The water in the steamer must be rolling boiled before mixture is poured into the pan. There are only a few ingredients required to create this wonderful kuih for snacks. Are We Hoodwinked Into Sexual Promiscuity. Posted by Mykitchen101en Team | Sep 11, 2016. Divide batter in 5 equal portions. Divide the white flour mixture into 3 equal portions (about 160 g each). Therefore, this nonya tea-time treat has its influences from both Malay and Chinese cuisines. 2 Green Layer: Combine water, pandan juice, sugar and salt, heat up until sugar has dissolved. Click here to sign up now! Png Kuehs are Teochew savoury glutinous rice cakes. 4 Stir 1 portion of blue mixture to mix well, pour over the cooked green layer. The 9-layer kueh lapis definitely brings back memories of peeling the individual layers during our childhood. We love colours, and so are our ancestors! However, you can do any number of layers as desired. However, you can do any number of layers as desired. 7 When cooled, cut into small pieces using a plastic knife. Steaming 9-Layer Kuih: 1 Coat 8-inch (20-cm) square baking pan with oil. $9.90) Chufa Soon Kueh 12pcs (900g) for $6.90. 9 Layer Kuih (A) 200g sugar 400ml coconut cream } 500ml coconut milk } Mix liquid together in order to get 1L of liquid all together. Mix tapioca flour and rice flour together and gradually blend well into coconut liquid … I wonder if using the tapioca flour will make it softer.. will need to experiment to see next She passed away before I was born. Stir 1 portion of white mixture to mix well, then pour into the pan. Cool kuih … 100ml water } Pandan leaf Pinch of salt # Boil liquid, sugar n pandan leaves until sugar dissolved. Make sure you set a timer for the steaming process, wipe the pot cover dry after every layer is done and … Therefore, this nonya tea-time treat has its influences from both Malay and Chinese cuisines. Known this kuih hence I made mine nine layers too Cakes Selling for $ 6.90 * Delivery apply. 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