9-Layer Kueh Lapis (Penang Style)

I didn't get enough of Kueh from Penang while I was there. With only 3 days, I certainly have to be selective and how much can you actually take when you are already full up to your neck? I miss some of the Pulau Tikus famous kuehs but I did buy some for my girls. I also didn't get to eat Ban Chang Kueh and neither did I get to eat Roti Jala and Apom from the Chinese and Indian stalls. But I did eat that yummy curry puffs sold by this Malay aunty and her daughter and son (??). I remember buying from them in June last year and it was absolutely yummy. This time the price had already increased to $1.50 each but it was still as good. Told myself I'd make Curry Puffs this week or next.

This morning, I decided to steam the 9-Layer Kueh Lapis or in dialect - Kao Chan Kueh. (see picture of the stall bought)

My eldest daughter loves this kueh and like all kids, they love to eat them layer by layer, peeling each of the nine layers with care. Perhaps it is this novelty that this kueh is so popular.

For a while, I had been searching for recipes and I've found many variations of it. There are some that uses Tapioca with Rice flour, some Rice flour with Green Bean flour, some Rice flour with Glutinous flour and some uses Rice, Tapioca and Green Bean flour. I didn't want just any Kueh Lapis recipe. I want one that is less chewy.. I think those commercial ones sold in Singapore stinge on their rice flour and uses either glutinuous and lots of Tapioca flour in it. Cost-wise cheaper but not that nice.

After much sourcing around recipes, I decided to pick one online. I have a feeling that many recipes with Tapioca is going to make it really chewy.. Singapore versions of Kueh Lapis is very chewy, the reason why I seldom eat them.

Surprisingly this recipe that I picked out is not from a local blog, local recipe site but from a site belonging to Diana Baker Woodall who lives in California. She may not be local but looking at her recipe collection is very much like what I have in some of the Penang recipes that I have. It is simple and her information about Kuehs in Malaysia are all there. This recipe uses no Tapioca flour but rice flour and green bean flour. Somehow, I trust the recipes that are compiled and posted in Diana's site.

Recipe from Diana's Desserts
whose source was actually taken from Cyberkuali

160g rice flour
20g green bean flour (hoen kwe flour)
150ml water

For the Syrup:
190g castor sugar (i reduced to 170g)
300ml water
2–3 screwpine leaves (pandan leaves), knotted
250ml thick coconut milk (squeezed from 1 grated coconut)
1/4 tsp. salt ( i didn't use salt)
A few drops red colouring ( i used pink and purple)

Instructions:
Combine sugar, water and screwpine leaves in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool. Put rice flour and green bean flour into a large mixing bowl. Pour in water gradually and leave aside to soak for 40–45 minutes.

Add coconut milk and salt to the rice flour and mix well. Stir in syrup. Strain the batter to ensure it is free from lumps. Divide batter into two. Leave half a portion white and add colouring to the other half.

Place a greased 20cm tray in the steamer and heat up for 4–5 minutes. Pour half cup of the white batter on the heated tray. Cover and steam over medium heat for 5–6 minutes or until set. Pour half cup of the pink batter over the white layer and steam covered for 5 minutes.

Repeat the procedure, alternating white and pink batter until all the batter is used up.

To the very last layer add a little more colour to make it a deeper shade of pink. After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process.

Cool the kuih thoroughly before cutting into small diamond-shaped pieces.

Steaming layer by layer till the last one, in Pink.

My final product after it is cooled down for a few hours.