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Kueh Lapis Brunei
A visually stunning and delicious layered cake, Kueh Lapis is a popular traditional sweet treat in Brunei, known for its intricate patterns and chewy texture. It's often made for celebrations and special occasions.
🧂 Ingredienser
- 250 g Glutinous rice flour
- 100 g Rice flour
- 500 ml Coconut milk
- 200 ml Water
- 200 g Sugar
- 1/2 tsp Salt
- 1 tsp Pandan extract
- a few drops Food coloring (pink/red)
👨🍳 Fremgangsmåde
- 1
In a large bowl, whisk together glutinous rice flour and rice flour.
💡 Professionelle Tips: Ensure no lumps remain. - 2
In a saucepan, combine coconut milk, water, sugar, and salt. Heat gently until sugar dissolves. Do not boil.
- 3
Gradually pour the warm coconut milk mixture into the flour mixture, whisking continuously until a smooth batter forms.
💡 Professionelle Tips: This process helps to prevent lumps. - 4
Divide the batter into two portions. Leave one portion plain and add pandan extract to it. To the other portion, add pandan extract and a few drops of pink/red food coloring.
- 5
Grease a 8-inch square steaming pan. Steam the pan for 5 minutes before adding the first layer.
- 6
Pour a thin layer of the plain batter (about 2-3 tablespoons) into the steamed pan. Steam for 5-7 minutes until set.
- 7
Pour a thin layer of the colored batter. Steam for 5-7 minutes until set.
- 8
Repeat layering, alternating between plain and colored batter, steaming each layer until the pan is full.
💡 Professionelle Tips: Ensure each layer is cooked through before adding the next. - 9
Once all layers are added, steam the kueh for a final 20-30 minutes until firm and cooked through.
- 10
Let the kueh cool completely in the pan before slicing with a plastic knife or oiled knife to prevent sticking.
💡 Professionelle Tips: Cooling is crucial for clean cuts and texture.
💡 Professionelle Tips
- ✓Use a good quality pandan extract for authentic flavor.
- ✓Ensure your steamer is at a rolling boil before adding each layer.
- ✓Don't make the layers too thick, or the kueh might not cook evenly.
- ✓Allowing the kueh to cool completely is essential for achieving the characteristic chewy texture and clean slices.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Experiment with different natural food colorings like butterfly pea flower for blue.
- Add a pinch of cardamom or cinnamon for a spiced version.