STEAMED NINE LAYER KUEH

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        Its been a while after my last post pandan layer cake, and finally i decided to post this KUEH LAPIS recipe. I have try a few recipe like lapis legit and steamed banana cupcakes but the result is not fulfill the standard that i looking for, that is why i didn’t publish it here.

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       Talk about  kueh lapis,  it’s not my first trial… but my 5th attempt with diffrent recipe, and i’m very satisfy with the result. I love the texture chewy, stretchy and elastic. Every layer not separate to each other itself but it’s easy for you to peel off each layer….

        I have made a simple version to make this kueh. Usually some recipe required some amount of water and coconut milk but in my version i add some amount of water to grated coconut and  squeeze it to get the amount of liquid that stated on the recipe. In simple word i only add liquid once (coconut milk )not like other they add twice, a water then a coconut milk.
         
          Also i didn’t add to many type of flour, just tapioca starch and rice flour. Some recipe using hoen kwee flour and sago flour. I still remember when i made my 1st kueh lapis, i use glutinous rice flour and i think you can imagine how it look like hehe…that time i curse the recipe…second attempt i used sago flour and tapioca starch with a little rice flour and my sister in law say too soft. Look like a leaf that almost die cos have no  water…Fail….3rd attempt all tapioca starch and again it too soft. I consider it fail and this time i blame my tapioca starch. 4th attempt i use 350 g tapioca starch, and 100 g rice flour . My kueh lapis is much better but still not the one that i looking for. So, i decided to make my 5th attempt the one that i’m sharing now…

Make 1 , 24 cm round pan

STEAMED NINE LAYER KUEH

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Ingredient :

250 g tapioca starch
200 g rice flour
170 g granulated white sugar
900 coconut milk (from 1 coconut )
Pinch of salt
Few drop green colouring
Few drop pandan coconut emulco

Method :

1. Add sugar to coconut milk heat until sugar dissolve. Set aside until cold.

2. Sift together rice flour and tapioca starch in a bowl. Add coconut milk to flour mixture.. Mix until well combined.

3. Sift the batter to removed any lump and to get a smooth batter.

4. Turn on heat, let your steamer ready. Make sure to lightly grease the pan. Most recipe need to heat the pan before pouring first layer in it but in my case i forgot and my kueh lapis is still perfect.

5. While waiting the pan to be heated devide the batter in 2 portion. Add pandan coconut emulco and green food colouring for the first part and let it plain to the second part.

6. Measure 150 g of plain batter and pour it into your heated pan. Steam for about 5 minute or until the layer is harden and dry. Measure 150 g of green batter for second layer and steam again for 5 minute. Repeat the process until all batter is used up. For 6th  to 8th layer steam for about 7 minute to each layer and for 9th layer steam for about 10 minute to 15 minute. Open the cover of steamer and let it dry on top before turn off the heat.

5. Let it cold before cutting.

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Baking With Kelly

PANDAN LAYER CAKE

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        My husband requested me this cake a few day ago and i dont want to dissapointed him. Since i have never make this before, i try to google the recipe on net and finally the recipe from KT have attract my attention. I trust her recipe cos’ i have tried a few of her recipe and i succesed for my first trial. Her insruction is very detailed, You only have to read her instruction a few times before making the cake.
   
One thing that i will never forget and make me smile everytime it appear in my mind is ‘ Hun Kwee flour’ and ‘ Hoen Kwe flour ‘ . It taking 2 day until i realize that this flour is the same flour..just the name is a bit diffrent. I am looking for hun kwee flour the one that mentioned on KT recipe. I saw that the flour is wraped with paper not like the one that i saw in the market which is in a bottle..and beside it only write starch not  mung beans starch…i feel so stupid haha…

         Pandan Layer Cake is half cake and half kueh. The taste is very soft and tasty. After your first bite i gurantee that you will ask for second and third  and…

Recipe adapted from : KT

Make 1 : 18 × 18 × 7 cm square pan

PANDAN LAYER CAKE

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Ingredient :

Cake :

108 g cake flour
20 g castor sugar
94 g egg yolks ( 6 eggs )
102 g olive oil
92 g low fat milk
1/2 tsp baking powder
1 tsp pandan coconut emulco
Pinch of salt
A few drop green and yellow food coloring

202 egg whites ( 6 egg )
1/2 tsp cream of tartar
80 g castor sugar

Kaya :

700 g water
2 tsp agar- agar powder
120 g castor sugar
82 g butter
120 g pandan juice ( blend 100 g pandan leave + 90 g water )
A few drop yellow food colouring

386 g fresh coconut milk
110 g hoen kwe flour

Method :

1.  Prepare two pan 20 x 20 x 5 and 18 x 18 x 7 pan .Cut a cardboard that fit the pan , wrap with alluminium foil shining side facing out. Line bottom with wax paper.

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2. In a bowl, whisk egg yolk and castor sugar with whisker until the sugar is dissolve.

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3. Add olive oil and milk and stir until well combined.

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4. Add in pandan coconut emulco , a few drop green and yellow food colouring and mix well.

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5. Sift in flour , baking powder and salt. Stir until well combined. Make sure no lump on the batter.

6. In another bowl, whisk egg white until foamy. Add in cream of tartar and followed by castor sugar. Add sugar twice not all in one. Whisk until firm peak stage.

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7. Fold in meringue to the egg yolk batter in three batches. Make sure the mixture is almost even before adding the second batches. When done,  scrape the bottom of the batter. Just to make sure everything is well combined.

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8. The picture above show how the batter should look like. If your batter appear to much bubble after adding egg white it’s mean your batter is to thin or you didn’t whisk the egg white to the right consistency.

9. Pour your batter slowly so that the air bubble burst as it flow down. Tap your pan a few time on work top. Tuck your cupboard between 2 pan.

10. Bake on pre- heated oven  at 150°c for 55 minute. Or until your inserted skewer came out clean.

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11. Invert you cake before unmould and let it cool completely before devide it to 3 equal part.

To Make Kaya:

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1. Put all ingredient for kaya except hoen kwe flour and coconut milk in a pot.

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2. In another bowl add in hoen kwe flour and coconut milk. Stir throughly.

3. Heat the mixture on step 1, stir until agar – agar powder and sugar completely dissolve. And the butter is melted. The mixture should be very hot but not boiling. Turn off heat. Slowly adding mixture on step 2. Stir constantly. The mixture should thicken a bit . Turn on the heat again. Just medium heat. Stir until the mixture is thicken and coat the side of pot thinly. Should remember that the mixture is not too thick so that it will flow smoothly.

To Assemble.

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1. Prepare your pan , line your pan with alluminium foil. At this way it will be easy to unmould the cake when you done.

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2. In the bottom, put 1 part of the cake. Pour 300 g of kaya and make sure the cake is well coated with kaya layer. Wait until kaya thicken slightly before put second part of the cake. Repeat the proccess until all 3 part of cake is coated completely.

3. Cool the cake completely. Put in refrigerate for 4 hour or until ready.

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Baking With Kelly

STEAMED SWEET POTATO CUPCAKES

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      This is my steamed sweet potato cupcakes. The taste is very soft and jelly like. Its easy to prepare and best to have it on tea time. You can serve this cake plain or with steamed grated coconut ( white only ).

       I supposed to take step by step picture but i forgot…only remember when i half way making this cake. Too bad…. , will take picture in the future and update my blog.

        The original recipe required tapioca starch only but with my first trial experience the cake is quite difficult to handle. This time i add 50 g of rice flour and the texture is very nice and easy to handle. One thing to remember is make sure your time of steaming. If you using a mould like i use here it will take 15 minute to be done plus 3 minute to dry up the top.

         In this recipe i use coconut milk  ( box ) 200 ml  and coconut powder delute with water to make 416 ml . If you can find fresh coconut milk it will be much better.

Recipe adapted from : Agnes Chang

Make 24 pcs

STEAMED SWEET POTATO CUP CAKES

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Ingredient:

560 g orange sweet potato
200 g tapioca starch
50   g rice flour
100 g castor sugar
200 ml coconut milk ( box )
416 ml  ( 100g coconut powder + water = 416 ml )
Pinch of salt
300 g grated coconut for coating

Oil ( to oil the mould )

Method :

1. Prepare all ingredient as detailed above.

2. Cut your sweet potato into chunk. Steam for 15 – 20 minute or until soft.

3. Put your hot steamed potato into large bowl. Mashed… add in flour, sugar and salt. Mix until well combined with hand mixer .

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4. Slowly add coconut milk to the batter. Now the batter should look like kueh lapis batter, not too thin or thick. If you follow my ingredient as detailed you will get the right batter.

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5. Strain the batter to removed any lump and to get a smooth batter. Lightly Oil the mould  and fill almost 95 % full. Steam for 15 minute and open your steamer cover or lid for 3 minute to dry up the top of the cake.

6. Steam grated coconut with pinch of salt for 10 minute.

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7 . Let your cake cool a bit before unmould if it difficult to unmould it mean your cake is undercook.

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8. Serve it plain or with grated coconut.

Baking With Kelly