Kueh Lapis (I)
Jumat, 24 September 2010
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Kueh lapis is a colourful kueh that's steamed layer past times layer. It's sweet, in addition to it tastes of kokosnoot milk in addition to pandan leaves. Tapioca starch, the principal ingredient, makes the texture chewy in addition to elastic.
Kueh lapis, direct hold one: So at that topographic point I was, poking the commencement layer of my nine-layer kueh lapis amongst a yoke of chopsticks. Yup, it's cooked! At this point, other people would maintain amongst steaming the 2nd layer, but non me.
Snip, snip, went my scissors. Then, I popped a small-scale slice of single-layer kueh lapis inward my mouth.
Ouch, ouch, it's
The recipe was from "Cooking for the President", my go-to cookbook when I postulate help amongst local recipes.
After making certain the kueh lapis wasn't likewise hard, likewise soft, likewise sweet, likewise lemak, or likewise bland, I steamed the 2nd layer, in addition to hence third,
Each layer took 5 minutes to cook. That left me idling in addition to bored, hence I kept lifting the lid on the steamer to direct hold a peek, in addition to poke the kueh a bit.
The kueh lapis was a flop. The layers didn't stick together in addition to each one, except the bottommost, was hard at the bottom. I threw away the kueh, reread the recipe, in addition to realized I made 2 mistakes.
First, the kueh cooled downwardly a chip whilst I was peeking in addition to prodding. When that happened, the overstep surface lost its stickiness, hence it couldn't stick to the adjacent layer. Conclusion: no peeking. Or at to the lowest degree peek in addition to and hence reheat the steamer thoroughly, earlier making the adjacent layer.
Second, the layers I made were likewise thick. As a result, they cooked/solidified likewise slowly. The rice flour inward the liquid batter had fourth dimension to sink in addition to shape a difficult bottom for each layer, except the bottommost. Why was the commencement layer different? Because it didn't direct hold whatever cooked layers at the bottom, acting equally a rut shield, hence it thickened in addition to cooked through to a greater extent than rapidly in addition to evenly.
Kueh lapis, direct hold two: I followed the recipe exactly, in addition to got myself something to read. This time, I had a sense of savor solely afterwards all nine layers were done.
Piping hot in addition to soft, the kueh lapis seemed similar a peachy success.
Once it was cold, however, 2 problems emerged. First, it didn't direct hold the stretchy, elastic texture it had earlier it cooled down. Second, the layers weren't sticking together properly – again.
Kueh lapis, direct hold three: The recipe specified 80% tapioca flour, which stretches similar Elastigirl afterwards it's steamed, in addition to 20% rice flour which doesn't. For the 3rd attempt, I omitted the rice flour in addition to used solely tapioca flour. And when I topped upwardly the steamer, I added boiling H2O from the kettle, afterwards the previous layer of batter was cooked. I in addition to hence allow the steamer rut dorsum to a rolling boil earlier making the adjacent layer.
In direct hold two, I added batter in addition to topped upwardly the steamer at the same time. Even though I used almost boiling water, the steamer stopped boiling for perhaps xx seconds. That was plenty to brand the layers separate.
Why didn't I lay lots of H2O inward the steamer hence that no topping upwardly was necessary? Because the kueh pan, earlier it had plenty batter to weigh it down, would bob upwardly in addition to downwardly if the H2O score was likewise high. Lastly, I steamed each layer a piffling thicker than inward direct hold 2 – 3 mm instead of 2 mm – because the pesky rice flour was out of the way.
With the iii amendments, my kueh lapis finally had nicely formed layers in addition to the correct texture. This time, I gave it several hours to cool downwardly in addition to laid earlier having a piece.
I tin sack finally brand kueh lapis that I'm quite happy with. Gonna enter peace
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 whatever artificial nutrient color yous like
- 4 pandan leaves
- 185 g carbohydrate
- 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 5 minutes inward plenty H2O to cover. Discard leaves. Measure 160 ml from the pandan H2O in addition to discard excess, or overstep upwardly amongst H2O equally necessary if you're short.
- Put pandan H2O dorsum inward the pot. Add carbohydrate in addition to salt. Stir over depression rut till common salt in addition to carbohydrate 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 whatever nutrient color yous like. Stir till evenly mixed. You straightaway direct hold 2 lots of batter, 1 bluish in addition to 1 white.
- Bring kettle to the boil in addition to laid aside.
- Rinse 15-cm foursquare cake tin to become far wet. Line bottom amongst parchment paper.
- Bring steamer to a rolling boil. Pour plenty white batter into cake pan to shape a layer 3 mm thick, virtually 100 ml. Place pan inward steamer. Steam 5 minutes over rapidly boiling water. Steam about other layer of white, in addition to hence blue. Repeat the white-white-blue sequence twice, making nine layers inward total.
- Each layer needs virtually xc ml batter, other than the commencement one. Stir batter to mix starch evenly earlier criterion each circular of batter. Have measured batter gear upwardly earlier lifting lid on steamer. Once lid is removed, rapidly pour batter into cake tin in addition to comprehend steamer. Every layer is steamed 5 minutes except the topmost, which gets 10 minutes.
- Make certain steamer doesn't boil dry. To overstep upwardly steamer: a) aspect till previous layer of batter is cooked; b) reboil H2O inward kettle; c) add together boiling H2O to steamer equally necessary; d) convey steamer dorsum to a rolling boil, covered. After pace 4, maintain to steam to a greater extent than layers equally described above.
- When all nine layers are done, take away kueh lapis to a wire rack to cool downwardly completely in addition to set, virtually 3 hours.
- To unmould kueh, loosen edges amongst a knife. Cover overstep of kueh amongst parchment newspaper to maintain it clean, in addition to hence plough cake tin upside downwardly in addition to knock firmly against chopping board till kueh falls out. Discard overstep parchment paper. Cut kueh past times pressing knife downward, i.e. practise non saw. Discard bottom parchment paper. Serve.
- Leftovers should live refrigerated. Steam on a perforated tray till only heated through, in addition to hence cool to room temperature earlier eating.
