Kueh Lapis (Ii)
Sabtu, 11 Juli 2009
Edit
Kueh lapis is tapioca starch that's mixed amongst kokosnoot milk too sugar, hence steamed 1 sparse layer at a time.
Coconut milk gives kueh lapis its gustation too aroma. Tapioca starch makes its texture chewy too stretchy.
Traditionally, there're ix layers inwards kueh lapis. That's why it's Chinese cite way 9-layer cake (九层糕).
My kueh lapis too has ix layers. Each white component is made amongst ii white layers, non only 1. Double stacking makes the contrast betwixt white too bluish to a greater extent than distinct.
Long earlier unicorn nutrient became a fad, kueh lapis had multi-coloured layers. The most pop color combination is red, greenish too white. The topmost layer is typically red, likely for expert luck.
My kueh lapis is bluish too white. The bluish layers are coloured amongst bluish pea flowers, hence I don't locomote artificial nutrient dyes.
Kueh lapis is best enjoyed layer past times layer.
You pare off a layer, disputation your caput back, state "Aaah!", hence pop the layer inwards your mouth.
If no 1 is looking, permit the kueh lapis hang from your oral cavity for a few seconds hence y'all expect similar y'all pick out a really long tongue.
Shake your caput to brand the natural language flop from side to side. Enjoy the chewy texture too kokosnoot fragrance when you're done playing.
Kueh lapis is a nutrient y'all should play with.
How to brand kueh lapis
Step-by-step guide
Kueh lapis is steamed layer past times layer. Follow the instructions carefully to brand certain all the layers stick together.
INGREDIENTS
(For 10 pieces)
INGREDIENTS
(For 10 pieces)
- 50 fresh bunga telang (blue pea flowers), or whatsoever artificial nutrient color y'all like
- 4 pandan leaves
- 185 g saccharide
- ⅓ tsp salt
- 400 ml freshly squeezed kokosnoot milk, undiluted
- 200 g tapioca starch
- If using bunga telang, rinse flowers gently. Drain. Blot gently amongst newspaper towels. Pound finely. Strain to yield 2-3 tsp juice. Set aside. Discard pulp.
- Rinse pandan leaves. Cut 10 cm long. Simmer gently for five minutes inwards plenty H2O to cover. Discard leaves. Measure 160 ml from the pandan H2O too discard excess, or exceed upward amongst H2O equally necessary if you're short.
- Put pandan H2O dorsum inwards the pot. Add saccharide too salt. Stir over depression oestrus till tabular array salt too saccharide dissolve. Turn off heat. Add kokosnoot milk. Stir till evenly mixed. Add tapioca starch. Mix thoroughly. Strain into a mixing bowl. Push undissolved starch through strainer.
- Weigh 270 ml from the batter. Add bloom juice or whatsoever nutrient color y'all like. Stir till evenly mixed. You instantly pick out ii lots of batter, 1 bluish too 1 white.
- Bring kettle to the boil too laid aside.
- Rinse 15-cm foursquare cake tin plough over the sack to locomote into wet. Line bottom amongst parchment paper.
- Bring steamer to a rolling boil. Pour plenty white batter into cake pan to cast a layer iii mm thick, close 100 ml. Place pan inwards steamer. Steam five minutes over rapidly boiling water. Steam to a greater extent than or less other layer of white, hence blue. Repeat the white-white-blue sequence twice, making ix layers inwards total.
- Each layer needs close ninety ml batter, other than the get-go one. Stir batter to mix starch evenly earlier criterion each circular of batter. Have measured batter laid upward earlier lifting lid on steamer. Once lid is removed, speedily pour batter into cake tin plough over the sack too embrace steamer. Every layer is steamed five minutes except the topmost, which gets 10 minutes.
- Make certain steamer doesn't boil dry. To exceed upward steamer: a) hold back till previous layer of batter is cooked; b) reboil H2O inwards kettle; c) add together boiling H2O to steamer equally necessary; d) convey steamer dorsum to a rolling boil, covered. After footstep 4, proceed to steam to a greater extent than layers equally described above.
- When all ix layers are done, withdraw kueh lapis to a wire rack to cool downwards completely too set, close iii hours.
- To unmould kueh, loosen edges amongst a knife. Cover exceed of kueh amongst parchment newspaper to maintain it clean, hence plough cake tin plough over the sack upside downwards too knock firmly against chopping board till kueh falls out. Discard exceed parchment paper. Cut kueh past times pressing knife downward, i.e. practise non saw. Discard bottom parchment paper. Serve.
- Leftovers should live on refrigerated. Steam on a perforated tray till only heated through, hence cool to room temperature earlier eating.