Steam Pandan Nine Layers
Kueh
Layer Kueh (Kueh Lapis) is a traditional Nyonya Kueh and is also
known as ‘Kuih Genggang’. This Kueh is easily available in Malaysia and Singapore
I love the taste of Pandan and decided to incorporate Pandan
into this Kueh.
Here’s the recipe :
Ingredients
300
gm rice flour
100
gm tapioca flour
300
gm caster sugar
500
ml water
5
Pandan leaves
500
ml coconut cream (Kara brand) with a pinch of salt
2
tsp of pure pandan powder + 2 tsp water to make it into paste
 |
| Pandan powder made into paste |
[To purchase pure Pandan powder,
Check out the following website for more
information :
Procedure
1. Boil water, sugar and pandan leaves
together till sugar dissolved. Turn off heat,
discard
pandan leaves and add in coconut cream. Stir well and leave aside to cool.
2. Mix rice and tapioca flour together with
coconut mixture with a whisk.
3. Strain mixture through a sieve to make sure
it is free of lumps.
 |
| 9 bowls (5 Pandan, 4 white) |
4. Divide mixture into 9 bowls (about 130 ml
in each bowl).
5. Divide pandan paste in 5 portions, one for
each bowl and mix it well.
6. Grease a 7 inch steam pan with a little oil and
place in a steaming pot or wok for 3
minutes on high heat.
7. Pour a bowl of Pandan coconut mixture into the pan and steam
on high heat
for 4 minutes. Then add in the white
coconut mixture and continue with Pandan
coconut mixture until all the batter is used up.
8. Sprinkle some Pandan powder (combine
well) to the last batter to make a
deeper shade of green.
9. When all nine 9 layers are done, remove
Kueh to a wire rack to cool completely
and set about 5 hours at room
temperature.
10. Brush some vegetable oil over the surface
before cutting with a plastic knife.
