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Kuih Lapis

Ingredients:

(A)

  • 250 g Erawan Brand Rice Flour (or Cap Gajah Blended Rice Flour)
  • 30 g Cap Kapal ABC Tapioca Starch
  • 400 ml Concentrated Coconut Milk
  • 580 ml Water
  • 1 teaspoon Salt

(B)

  • 260 g Castor Sugar
  • 220 ml Water
  • 1 Pandan Leaves

Steps:

  • Cook and stir Ingredients B over medium heat until sugar dissolves. Let cool.
  • Mix Ingredients A and B. Stir well. Strain twice.
  • Divide batter into 2 portions. Drop either red or green (as desired) colouring into first portion, the other portion remain white or uncoloured.
  • Heat a 10" x 10" x 12" tin in steamer until water boils.
  • Pour in a thin layer of uncoloured batter. Steam for 3 minutes.
  • Alternate with coloured batter (steam for 3 minutes). Repeat for next 10 layers. 
  • Steam 5 minutes for the last 4 layers (total 12 layers).
  • Turn off heat. Leave in steamer for 3 minutes to get "oily" texture.

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OUR COMPANY

Over 80 years of experience

Our presence in Malaysia dates back to 1989 when the company was incorporated as a private limited company to produce rice flour for domestic demand. We are affiliated to Thailand-based Cho Heng Rice Vermicelli Factory Co., Ltd. having 80 years of expertise in flour, starch, and vermicelli manufacturing.