Rose's Kitchenette

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Kueh Lapis Kukus

Kueh Lapis Kukus

Ingredients:

300g starch flour

150g rice flour

450g sugar

1200ml coconut milk

3 pandan leaves, knotted

red and green food colouring

1/2 tsp salt

Method:

1. Boil coconut milk with sugar, salt and pandan leaves till sugar dissolves. Remove from heat and set aside to cool.

2. Sieve starch flour with rice flour into a mixing bowl, add in warm coconut milk and mix well. Sieve flour mixture to get a smooth batter.

3. Divide batter into 3 portions, colour 1 portion green, 1 portion red, leave remaining portion uncoloured.

4. Steam batter layer by layer beginning with white batter followed by green and red batter.

5. Pour 200ml of plain batter into a greased and preheated 8″x8″ square tin. Steam over boiling water for about 5 minutes till layer is transparent. Repeat the layering and steaming till all batter is used up.

6. After pouring in the last layer, steam for 15 minutes to cook through. Uncover the steamer during the last 5 minutes for the kueh surface to dry up. Leave to cool for a few hours before cutting into serving pieces.

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January 27th, 2007 Posted by | Nonya Kueh | 8 comments

8 Comments »

  1. Hi Rose

    I am ignorant of terms used in recipes.
    When there is a recipe that asks for sago flour or starch flour, I am always stumped.
    I can’t get sago flour usually. Is there any substitute?
    As for starch flour, is it tapioca starch or corn starch or something else?

    Also do you have any recipe for Ku-chai kueh (chinese chives), please?

    Thank you very much for your time in advance.

    Hope you are in good health. And thank you for this website. Living overseas, it is wonderful to be able to look out for recipes that I used to eat when I was a kid.

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    Comment by | May 18, 2007

  2. hiang,
    I’ve posted the recipe for Koo-chai kueh under heading ‘desserts and snacks’. You can subsitute sago flour with tapioca flour also known as starch flour. I used to use it to starch our uniforms during our school days. It gives a crisp and shiny appearance.
    Regards.
    Rose

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    Comment by | May 18, 2007

  3. Hi Rose,
    I have tried the kuih lapis(kukus)but i got a bit sticky texture, pls tell me what went wrong.I left it in the fridge overnight then the texture got better.

    Gina

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    Comment by Gina Lim | July 20, 2009

  4. I love this desert so much, but i’m having truble with the conversion. I need help to conver it into cups. please help.

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    Comment by pa | January 20, 2010

  5. hi Rose
    do you know where to get cooking herb call “DAUN SUJI (Pleomele angustifolia) for making cake
    thanks

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    Comment by Carol | January 28, 2012

  6. Hi Carol,
    If you cannot find daun suji, you can use daun pandan or pandan paste.
    Rgds.

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    Comment by rose | January 29, 2012

  7. Hi Rose,

    starch flour issit potato flour??

    rice flour issit glutinous rice flour??

    Tks

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    Comment by elaine | June 19, 2012

  8. Rice flour is rice flour -粘米粉
    glutinious rice flour is made from glutinous rice – 糯米粉
    wheat starch – 澄粉
    wheat flour is – 小麦粉
    its all different and hope it helps I can’t list everything out or else it would be a whole page.

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    Comment by Kelvin | October 4, 2012

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