Thursday, August 10, 2017

九层糕 Kueh Lapis Sagu

When it comes this layered kueh, I could never resist peeling off layer by layer to savor it.

This is my 4th attempt in making this type of kueh and by far the most satisfying version derived from this wonderful blog among the previous few I have tried. The kueh came out soft and melts in the mouth.


Kueh Lapis Sagu

Ingredients 材料
( 8x8 inch square mould 8 寸四方模具)

280g Sugar 砂糖
850ml Water 清水
4 Pandan Leaves 班兰叶

408g Tapioca Flour 木薯粉
128g Sago Flour 沙谷粉
30g Mung Bean Flour 绿豆淀粉
43g Rice Flour 粘米粉
610ml Thick Coconut Milk 浓椰浆
1/4 Tsp Salt 盐

Red Food Coloring 食用红色色素
Green Pandan Paste 班兰精

Directions 做法

Combine sugar, pandan leaves and 850ml of water (A) into a pot and boil till sugar dissolves. Strain away  and discard the pandan leaves. Add additional water into this syrup mixture to achieve a total of 1300ml. Set aside.

In a mixing bowl, mix all flour (B) ingredients (tapioca, sago, mung bean and rice flour) together with salt until mixed. Add in coconut milk gradually and stir until smooth.

Pour sugar syrup (A) into (B) mixture and stir to incorporate.

Divide the mixture into 3 equal portions. Leave the first portion in original color while the other two portions to mix with sufficient red and green food coloring respectively.

Place a non stick square baking pan into the steamer and steam for 5 mins until hot. Pour 80-85g of the original colored mixture into the pan and steam under medium high heat for 6-8 mins. Repeat another layer of original colored mixture.

Repeat the same for the subsequent 2 colored mixtures and end the last layer with red color mixture. Allow the steamed kueh to cool completely for several hours before cutting it with a well greased knife.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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