Hello, dear readers!
Today, we’re going to dive into our traditional Malaysian desserts by making Kuih Lapis Lemak Manis (A Sweet and Creamy Layered Dessert), inspired by the recipe from the ever-loved Che Nom!
This colourful and layered treat is one of Malaysia’s most iconic desserts. It is soft, slightly chewy, and rich with coconut milk flavour. “Kuih lapis” literally means “layered cake” in Malay, and it’s a nostalgic favourite often found in local markets, festive gatherings, or for tea-time.
A type of steamed dessert, kuih lapis falls under our traditional Malay kuih, which are known for their bright colours. It’s closely associated with Malaysian identity. Whether you peel it layer by layer or bite into it all at once, this kuih is not just a dessert, it’s a piece of our food.
So, ready to steam up some sweet colourful layers?
Kuih Lapis Lemak Manis
Sweet and Creamy Layered Dessert
(A traditional Malaysian steamed dessert made with
colourful layers of coconut milk and rice flour)
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Bahan-bahan:
Ingredients:
·
2 cawan tepung
beras
2 cup of rice flour
·
½ cawan tepung
gandum
½ cup of wheat flour
·
½ cawan tepung
jagung
½ cup of corn flour
·
1 kotak kecil
santan
1 small box of coconut milk
·
1 cawan gula
1 cup of sugar
·
1 sudu kecil garam
1 teaspoon of salt
·
2 helai daun
pandan
2 pandan leaves
·
1 sudu kecil pewarna
merah
1 teaspoon of red food colouring
Cara penyediaan:
Method:
1. Sediakan loyang bersaiz 8x8 inci (disarankan 7 inci).
Sapukan minyak masak, lapik dengan plastik hingga kemas dan sapukan minyak masak
sekali lagi.
Prepare an 8x8-inch tray (preferably 7 inches). Grease
it with cooking oil, line it with plastic, and grease it again.
2. Masukkan 2 cawan tepung beras, ½ cawan tepung gandum, ½
cawan tepung jagung, sedikit garam dan kacau.
Add 2 cups rice flour, ½ cup wheat flour, ½ cup corn
flour, and a pinch of salt and mix well.
3. Masak gula bersama 3 cawan air dan daun pandan
sehingga gula larut sepenuhnya.
Cook the sugar with 3 cups of water and pandan leaves
until it is fully dissolved.
4. Sementara menunggu air gula masak, sediakan 1 kotak
kecil santan dan tambah air hingga cukup 1 cawan.
While waiting, prepare 1 small box of coconut milk and
add water to make it fill one cup.
5. Apabila air gula sudah masak, tuang santan ke dalamnya
dan kacau hingga sebati.
Once the syrup is ready, pour in the coconut milk and
stir well.
6. Masukkan campuran santan dan gula tadi ke dalam adunan
tepung. Kacau perlahan hingga ia larut sepenuhnya.
Pour the coconut-syrup mixture into the flour mix.
Stir slowly until it is smooth and lump-free.
7. Tapis adunan untuk dapatkan tekstur yang lebih halus.
Strain the batter to get a smoother texture.
8. Bahagi adunan kepada dua bahagian sama rata.
Divide the batter equally into two portions.
9. Titiskan pewarna merah atau pati sirap ke satu adunan.
Satu adunan lagi biarkan berwarna putih.
Add a few drops of red colouring or rose syrup concentrate
to one portion. Leave the other in the original colour.
10. Kukus setiap lapisan secara berselang-seli (putih dan
merah).
Steam each layer alternately (white and red).
11. Kukus setiap lapisan dalam 5-7 minit. Anggaran ¾ cawan
untuk setiap lapisan.
Steam every layer for about 5-7 minutes each. Estimate
¾ cups for each layer.
12. Untuk lapisan terakhir, kukus selama 10 minit. Kaut
buih di atas permukaan untuk hasil kuih yang licin.
For the final layer, steam it for 10 minutes. Skim off
bubbles on top for a smoother surface.
13. Biarkan kuih sejuk sepenuhnya, keluarkan dari loyang
dan potong dengan pemotong plastic. Siap untuk dihidang!
Let the kuih cool down completely, remove from the
tray and cut it with a plastic cutter. Ready to serve!
Kitchen Notes💬
Did you know? many Malaysians
love peeling the layers one by one before eating them (including me). It’s a
fun childhood habit that makes kuih lapis more than just a dessert!
Why the Name “Lapis Lemak
Manis”? Here’s the breakdown:
“Lapis” means “layered”,
“lemak” refers to the rich, creamy taste from the coconut milk, and “manis”
means sweet. All perfectly describe the kuih itself.
Want to try something different?
Try pandan, blue pea, or even durian flavour for a variety of kuih lapis.
It can be in any colour and flavour.
From pandan to rainbow to rose-flavoured, what’s your favourite kuih lapis style?
Let me know
your favourite in the comments below! 💭
For full details and step-by-step instructions, just
click the link below.
And if you're unsure about any of the ingredients or cooking methods, don’t worry, you can always refer to my translation here. I’ve made it easy for you guys to follow along!
All credit goes to Che Nom for the original
recipe. This is a translated and adapted version for educational and personal
sharing purposes only.
This recipe reminds me of home. Thanks for bringing local dishes to a wider audience!
ReplyDeleteThat means so much to hear! I'm really happy it brought back memories of home. Sharing these local dishes with others is truly a joy for me.
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