Steam Pandan Nine Layers Kueh

 

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 :

http://tokpanjang.com/product/pandan-leaf-powder/ ]

 

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.