Kuih Lapis -Steamed layer Cake #glutenfree #glutenfreebaking #glutenfreerecipes

This is one normal and popular Nyonya delight in Southeast Asia. Nyonya means the marrying of two cultures - Chinese and Malay - which results in these gorgeous steamed layer cakes. The simple ingredients needed are usually standard items in any Asian pantry. 

Kuih Lapis

Ingredients:

250g Rice Flour
50g Tapioca Flour
250-300g Sugar
600 ml Coconut Cream
600 ml Water
1 teaspoon rose water
 Pink Colouring

Method:

Heat water in steam wok on a  high heat.
Combine all ingredients with the exception of the colour.
Separate into 2 parts, add pink colouring to one leaving the other plain.
Pour 1 big scoop of plain mixture into tin and put in steam wok (or steamer).
Steam for about 5 minutes. 
Pour 1 large scoop of pink mixture onto the previous layer.
Steam another 5 minutes...repeat until all of the two mixtures are finished. 
Remember the last layer must be a pink one.  I add more colouring into the last one and steam about 10 minutes or until set.
Refrigerate overnight so you can cut beautiful shape.

Tips:

• More sugar can be added if you have a sweet tooth.

• Always buy good quality coconut cream. Usually I use Chicken brand imported from Malaysia/ Singapore.

• You can choose to use other colours. Or. smaller steam tins if you prefer.

• Make sure water from steamer does not drop into your cake when you steam it. To prevent this you may have to create a little ramp of Alfoil to stop stream droplets falling on cake.

• Remember stir well each time you use the different mixtures.

Steamed Layer Cake