Malaysia Kuih Lapis Recipe
ฝัง
- เผยแพร่เมื่อ 27 มี.ค. 2023
- Malaysia kuih lapis, is a traditional layered cake dessert that is popular in Malaysia and other Southeast Asian countries. A bite-sized snack or dessert that is typically made from rice flour or tapioca flour, and flavoured with various ingredients such as pandan leaves, coconut milk, and palm sugar.
Kuih lapis is made by layering different coloured and flavoured rice flour mixtures on top of each other, and then steaming the layers until they are cooked and set. The resulting cake has a soft, chewy texture and a sweet, aromatic flavour. It is commonly found in traditional Malaysian and Southeast Asian bakeries and food markets.
Official Belmerlion Website ➤ www.belmerlion.com
Facebook Page ➤ / belmerlion
Instagram ➤ / belmerlion
TH-cam channel ➤ / @michaellim
Ingredients:
100g Tapioca Flour
100g Rice Flour
1/2 tsp. Salt
300g Water
140g Sugar
200g Coconut Milk
1 tsp. Pandan Paste
Food Colouring (optional)
More about Kuih Lapis
belmerlion.com/posts-articles...
Baking Lessons
belmerlion.com/baking-lessons...
Understanding Different Types Of Flour
belmerlion.com/posts-articles...
Beginner’s Guide Guide To Baking With Yeast
belmerlion.com/posts-articles...
Baking Powder And Baking Soda
belmerlion.com/posts-articles... - แนวปฏิบัติและการใช้ชีวิต
Terimakasih Chef Michael … this Melayu living in Canada is happy to see this old school kuih. I’ve introduced Puteri Salat, Kuih Lopes and Kuih Kaswi to my ang moh neighbours n friends. Can’t wait to make this n let them try it.
Do know that i couldn't thank u enough for all the foolproof recipes. We couldn't afford classes. Turning TH-cam as reference to generate a humble pocket money to survive. I supposed u celebrate cny. Happy Chinese New Year to you.
ure multi talented mic! thank you for this legend kuih.. as a malaysian people..i totally proud of u :)
This dessert looks delicious, Michael. Thank you for showing us how to make this. I've been waiting for this recipe. Thank you for sharing ❤.
Nampak sedapnya...Nanti nk Terai buat 😋
Wow amazing recipe 😋
Yummy 😋 My favourite kueh, love this 😋 Thank you Michael for sharing your recipe 🥰
Terima kasih resepnya kue lapis sahabatku
One of my favourite kuih!!! Thanks
Paling suka dengan Kue Lapis 👍👌
Yum 😋
Thank you so much Michael.
Lapis is my favorite and haven't made it for a long time but you inspired me to make some.
You are the best 🙏👍🙏👍🙏👍
Dulu aku pernah pratekin kue Lapis Singapur dari Mr Michael Lim ini..Sukses dan enak,cantik warna nya..Thank Mr Lim 🙏👍😋
Buenos días Michael, que belleza de preparación y ha de ser super deliciosa. Muchas gracias.
Wahhh this one i sure will do!!!! My favourite kueh
You are the best Michael- thank you-hungry Malaysian living in Australia. 😊😊
Tried this last night n it was successful n good! Thanks Michael , for sharing this !
Thank you Chef for another wonderful kuih lapis tutorial, hello from Belgium 🇧🇪
Because u share this recipe...i love u so much...
Like Hi friend so delicious yummy amazing recipes awesome thanks for sharing my dear friend 👍👍👍👈👈🌸🌸😋😋
Merci beaucoup , vous nous faites voyager avec tous ces délicieuses recettes 😋😋😋🥰🌹
Thanks again. I learn so much from you.
Thanks for sharing this recipe, very colorful and seems straightforward to make. I am looking forward to trying it :)
This is my favourite kue.thanks for sharing. Greeting from Indonesia
👍Thanks Chef beautiful récipe👌.
Thanks Michael 😊
Thank you very much God Bless to Michael Lim
Thank you for your recipe!
Thank you michael
Saya suka makanan tradisional...alat pengukusnya juga tradisional..jadi ingat zamannya mbah dulu...
Yes tq for this recipe❤
Thks alot Michael, u made everything so easy. Im a Malaysian living in Hamburg and I miss all this dessert so much. U are the Best of the best❤
Thank you for your kind words. Much appreciated.
Wow 🎉amazing
Hi Michael Lim. Am Angela Lim from Sarawak. I did try you Singapore steam kuih lapis. Successful n nice. Next am going to try Malaysia kuih lapis. Tq for sharing
Marvelous 😊❤
عاشت الايادي روعة روعة 👌👌👍👍👏👏😋😋🍒🍎🍇💐💐💐
I can’t wait to get started, now this I can do…..lol!
Good recipe🎉
So 💗💗💗💗💗💗💗 it ... Terimakasih
Thank you Chef 👍🙏
I will try this for my Indonesian dinner party in 2 weeks 😋
Thanks for sharing!
Amazing that u do it with your patience and Love thanks for teaching ( ❤️)GO ON 👏🌏🎇🌟💥🙏🌹
Very nice 😍😍👌👍
great
Preparing it is really joyfull, yet tasting it is the main goal.
Delicious 😋
Good luck with your next video MICHAEL ☘ 🌻 🍀
Your recipe is the BEST. Simple, easy and just delicious. I have tried 3 other recipes and yours beats them hands down. Your recipe stays with me. Bless you 🎉❤
Thank you so much for your kind words! I'm thrilled to hear that you found the recipe both simple and delicious. It means the world to me to know that it's made a positive impact on your cooking. Your support and feedback inspire me to keep sharing and improving. Blessings to you too, and happy cooking!
Irresistível farei com certeza gratidão chefe.
hi, thank you for this recipe, I have tried it, it is very delicious. my children also like it. but I didn't use a little sugar... thanks, it's really good for selling, a simple recipe, easy to follow and most importantly delicious and soft tq
👏👏👏 from Malaysia
Small quantity enough for a small family ❤.
Yummi
I’m glad I’m not the only person who peels the layers…
Somebody gifted a pack of this n didn't know how what to do..the instructions were not clear on the box.....I'll try now ...thank u 😁🤗
👍👍
Could U plz show us some Tai deserts? They look beautiful, tast unic...)
Mas que bom encontrar esta receita aqui. Obrigada Michael Lim. Estava lendo o romance de “Kevin Kwan” e decidi procurar no TH-cam com o nome que está no livro dele “kuehs” de Singapura.
Nós comíamos muito, ao lanche, quando vivíamos em Timor dos meus tempos, feitos pela minha mãe. E conhecia pelo nome de Koe Manko. Hoje vivo em Portugal e não se encontra cá.
Vou experimentar ainda hoje porque ingredientes temos e achei muito fácil de fazer. Tenho saudades do paladar deste delicioso doce.
Obrigada e felicidades para si, Michael.
👍👍😋😋
Ah over here its made in multi colour we call it 九层糕. I used to eat that 😋😋😋
Здравствуйте!!!
Очень красивый рецепт🤩🤩🤩
👏🥰
If you have pandan leaves, you can put them in boiling sugar water..the aroma will be more delicious..
Thanks for sharing 🤍
You are correct. If you're able to obtain pandan leaves, that's fantastic. However, if like me, you're in Europe and unable to find fresh pandan leaves or too expensive to buy them, pandan paste and essence can serve as an excellent substitute. 😊
@@michaellim yess sure 👍🏻😊
Freeze dried Pandan powder is available
@@helentan5775 That is interesting, I must look that up. 😊
This is not my favourite kuih but yours looks so yummy that I so want to peel a few layers and shove them in my mouth😊
🙏🙏🙏😍😋
Hi leen I love your recipes and the way you do ? Do you know the marshmallows recipe for piping flowers
Yes I do.
Thank for sharing the video friend. It is amazing 👌
Good success and stay safe ❤
Gostei muito legal, uma pena que no meu país não se encontra essa pandan paste
If pandan paste not available in your country, perhaps you can use fresh pandan leaves. Alternatively, you can try to find it online.
😍😍😍😍😍💕💕💕
Lapis Surabaya Cake please !
如果用班兰叶更香。😋。。。👍
You are correct. 😊 Regrettably, it is challenging to come across pandan leaves in Belgium, and on the rare occasion that I do find them, they tend to be quite expensive.
I like ur steamer bamboo
Thank you for the recipe , Thailand has their own recipe “khanom chan”
Did you use gelatenius rice flour or non-gelatinous? And would it make any difference if I used either one?
I used a combination of rice flour and tapioca flour in this recipe. If I had used glutinous rice flour, I would have specifically mentioned it. I apologize if my response was unclear. To clarify, rice flour by itself does not contain gluten.
Thanks, Michael... Your earlier video on the multi-colors lapis used 200g Tapioca Flour with 20g Rice Flour. Which is better and why? Many thanks for sharing your wonderful videos. Cheers!
The recipe I posted 6 years ago for 9 layers kuih lapis was a Singaporean one, and it has a distinct texture from the Malaysian version. This is because the Singaporean recipe typically incorporates more tapioca flour, resulting in a softer and more delicate texture. In contrast, the Malaysian recipe uses more rice flour, which makes for a firmer and chewier texture. Try both recipes and see which texture you like best. 😊
Thanks Michael... I sure will do both...
@@michaellimthanks. I think the Vietnamese version is similar to the Singapore's version except the Vietnamese version has mung bean paste in between the layers.
Hi Michael, thank you so much for this lovely and yummy recipe.
Can you please teach me how to use fresh pandan leaves to substitute for the pandan paste?
Also, may I know the height of your glass container and where l can get it? Thanks again.
You can add the fresh pandan leaves in while boiling the sugar and water mixture. The container height is 5cm.
Thanks for the info. But how do l replace the pandan paste with fresh pandan leaves to make the green layer?
Hello Michael i wanted to make a larger one for several people, how can I do that can you help
me please?Thank you 🙏🏼🙏🏼🙏🏼
Wow! Another piece of beautiful art, Michael. Can I know is there any difference between this and the kuey Lapis you made 6 years ago. I meant besides the 9 colours and this only green & white version.
The recipe I posted 6 years ago for 9 layers kuih lapis was a Singaporean one, and it has a distinct texture from the Malaysian version. This is because the Singaporean recipe typically incorporates more tapioca flour, resulting in a softer and more delicate texture. In contrast, the Malaysian recipe uses more rice flour, which makes for a firmer and chewier texture.
@Michael Lim thank you do much for the clear explanation. I had tried the Singaporean receipe so I am definitely going to try the Malaysian receipe soon.
Hi what saiz the mound ya I want try looks yummy
13cm x 13cm x 5cm
Hello 👋
I hope you are keeping well. Thank you for sharing the recipe. Glad to know that this is vegan! May I ask whether we need to pour melted sugar water hot into the coconut? Or let it cool first? Thank you 😊
You don't have to wait for the mixture to cool down completely. You can add the coconut milk to the hot sugar water and then immediately pour the liquid mixture into the flour mixture.
@@michaellim Thank you so much for your prompt reply! I will give it try Chef. Stay blessed 😊
Is tapioca flour and tapioca starch the same? Couldn't find tapioca flour.
The terms "tapioca flour" and "tapioca starch" are used interchangeably, and both can be used in similar ways in cooking and baking. Yes, you can use tapioca starch.
What kind of flour you use?
Rice flour, and tapioca flour
I'm trying to make this for my kid's school event. Does coconut milk is the same as coconut cream?
No, coconut milk and coconut cream are not the same. Coconut cream is thicker and richer, with a higher fat content than coconut milk.
Can't find a steamer here where I live 😭
You can find it easily on online store.
❤🫶
Malaysia lapis deng ngana pe biji² itu, itu dia pe nama Lapis Tidore, setang.
Is panden paste made with real panden or is it artificial ?
Pandan paste can be either natural or artificial, depending on the manufacturer and the specific product. Some pandan paste products are made using natural pandan leaves, where the leaves are blended with water and then strained to produce a green liquid extract. Other pandan paste products may use artificial flavours and colours to simulate the flavour and appearance of pandan.
When buying pandan paste, it's important to check the label and ingredient list to determine whether the product is made with natural or artificial ingredients. If you prefer natural ingredients, look for pandan paste made from pure pandan extract, without any added artificial flavors or colors.
Michael could you possibly devise gluten free chocolate cake recipe and gluten free bread recipe…
Why does my cake harden?
Can you be more specific? What cake and which recipe are you referring to?
And what the difference with Singaporean 9 layer Kueh?
belmerlion.com/posts-articles/kuih-lapis.html
@@michaellim thank you! They look identical to me💛
Not kuih malaysian , this kue from melayu .
Either term is generally acceptable to describe these types of snacks. However, if you specifically want to refer to the Malay-style kuih, it may be more appropriate to use the term "kuih melayu", not kuih from melayu.
"Kuih Melayu" refers to a type of traditional Malay snack or dessert. "Kuih" also spelled as "kueh" is a term used in Malaysia, Singapore, and Indonesia to describe a variety of small cakes or snacks made from rice flour, glutinous rice flour, or other ingredients such as tapioca, coconut milk, and pandan leaves. "Melayu" means "Malay" in Malay language, so "Kuih Melayu" can be translated as "Malay cakes" or "Malay snacks".
Kuih Melayu is a popular food in Malaysia and can be found in traditional markets, street food stalls, and restaurants.
ITS really really un-recomended food..bcz you used food coloring. It should be used original pandan and Suji leaf .ITS healthier and more tradional recepy....
I don't mean to offend, but from what I can remember, many Asian kuih recipes involve the use of food coloring. However, you seem to be quite knowledgeable about tradition, so you may already be aware of this. It's true that fresh pandan leaves can be used for flavor, and it's common for Indonesian and Malaysian to use red coloring for kuih lapis recipe.
Personally, I believe in moderation when it comes to food. Ultimately, the decision of what to eat is up to each individual.
In addition to moderation, it's also important to consider factors such as portion size, frequency of consumption, and overall dietary patterns when making food choices. For example, a single high-calorie meal is unlikely to have a significant impact on health if it's balanced out by nutritious meals and regular physical activity.
Your recipe has wayyyy Too much sugar, please use less. If people worried about sugar, make the sugar caramel sauce or honey.
Sugar amount is perfect
Taste exactly like my otak man from the 60s who goes around Katong selling nyonya kuehs...the only change i made was to reduced the sugar to 100g....if i am to make it again(very likely)...i think try 80g of sugar