Kuih Lapis (Malaysian Layered Steamed Confection)

This layered Malaysian kuih lapis is made using wheat flour and cornstarch. It has a chewy texture.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornstarch
• ½ cup granulated white sugar
• 4 cups medium-thick coconut milk
• 1 tsp salt
• Food coloring as desired

Steps

1. Preheat a baking pan in a steamer over a pot of simmering water.
2. Combine the flour, cornstarch, sugar, coconut milk, and salt in a blender. Process until completely smooth, then strain the batter.
3. Divide the batter into two bowls. Use food coloring to color each bowl a different color as desired.
4. Pour a thin layer of one batter into the baking pan in the steamer, making sure it's evenly distributed. Cover and let steam for 3 minutes.
5. Uncover the steamer, and pour an equally thin layer of the other batter on top of the first layer. Cover and let steam for 3 minutes.
6. Repeat the layering and steaming process, alternating colors, until you have used up all your batter.
7. Remove the pan from the steamer, and allow it to cool completely.
8. Unmold the kuih from the pan, and cut it into pieces.

More recipes with flour, cornstarch or coconut milk

Adapted from “Kuih Lapis (Malaysian Layered Steamed Confection)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.