MALAYSIAN KUEH LAPIS (LAYER CAKE) DESSERT
Make and share this Malaysian Kueh Lapis (Layer Cake) Dessert recipe from Food.com.
Provided by MalaysianChef
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- cook the coconut milk, salt and pandan leaves until it comes to a boil. remove and let cool
- mix the rice flour and cornstarch and sugar in bowl. add the coconut mixture little by littlle and stir until smooth. divide into two parts. and color one part red or green and leave the other part plain white.
- oil a 9x18x7 in cake tin and heat up tin in steamer for about 3 min pour in the mixture layer by layer each color in turn and steam each layer separtely for about 5 mins each. when all the mixture has finished, steam the whole cake an additional 30 minutes.
- remove and let cake cool down before cutting.
Nutrition Facts : Calories 1121.5, Fat 47.9, SaturatedFat 41.1, Sodium 170.5, Carbohydrate 169.5, Fiber 7.4, Sugar 90.9, Protein 10.8
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- Pandan Sponge Cake. The first pandan-based traditional kueh that I have listed here is the pandan sponge cake or kueh cara manis. Despite its name, don’t be fooled!
- Wajik. Wajik or wajid is a personal favourite of mine. It has a chewy, sticky texture that just makes you crave for more. If you happen to find someone selling wajik here, count yourself as lucky!
- Steamed Rice Cake in Bamboo. Steamed rice cakes in bamboo or putu bambu is a popular teatime delicacy in Malaysia and Indonesia. Usually, you can buy them from old uncles on motorcycles carrying a huge tiffin-like carrier behind them.
- Tepung Pelita. This kueh is a Ramadan special. It can only be found in abundance during the fasting month and whether its delicious or not (depending on how the vendors prepare it), they’ll be sold out within minutes!
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- Kuih Lopes. Next on our pandan kueh list is the kueh lopes. Now, don’t worry if you have not heard of this kueh before because it has never reach viral status like the other kuehs listed here.
- Kuih Sagu Pandan. Finally, the seventh kueh in this article is the unforgettable kueh sagoo. The recipe is so easy that you can just make it anytime, anywhere.
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