傳統娘惹九層糕 Traditional Nyonya Nine Layers Kuih/Kuih Lapis (kow chan kuih)

"我们的视频着重展示美食制作过程，所有食材的来源都符合合法和道德标准。" #娘惹九層糕
#九層糕
#Nine Layers Kuih
#kow chan kuih
#Kuih Lapis
娘惹九層糕在馬來西亞是一個很受歡迎的糕點，糕點色彩繽紛，看起來非常誘人，是許多大人和小孩喜愛的糕點。九層糕含義，取長長久久，步步高升之意。好吃的娘惹九層糕必須口感富有彈性, 有嚼勁，一層一層能撕開，這個食譜很好操作，你可以試試！
傳統娘惹九層糕 Nyonya Nine Layers Kuih /Kuih Lapis
材料：
A）
180克 粘米粉
50克 沙谷粉(如果沒有可以用木薯粉代替)
150ml 水
B）
350ml 水
160克 細砂糖
2片 斑斕葉
200ml 濃椰漿
1/8 茶匙 細鹽
紅色素
橙色素
做法：
1.把材料A混合，然後過篩，攪拌均勻，休息1個小時
2.將材料B放入鍋裏煮滾至糖溶解，熄火把香蘭葉取出，熄火放涼備用。
3.把材料A和B混合，再加入200ml 濃椰漿和1/8 茶匙細鹽 拌勻
4.將粉漿過濾，分成兩部分（500ml及400ml）。
5.500ml的面糊加入紅色素，攪勻。
6.在7X7寸模塗上適量食油，模具放入蒸鍋加熱，倒入一層白色面糊（100ml）以中大火蒸5分鐘。
7.每幾分鐘開蓋一次，擦幹蓋子上的水，避免水蒸氣掉入表面層。
8.倒入第二層紅色面糊（100ml），蒸5分鐘，一直重復，至第八層面糊。
9.最後一層紅色面糊加1滴橙色素，蒸15分鐘即可。
10.等完全冷卻後（約4-6小時），才切片享用。
小貼士：
1.用手指摸面糊層，如果面糊不粘手，表示面糊已熟，一般大概4-5分鐘面糊就能蒸熟
2.每5分鐘開蓋一次，開蓋之後記得擦幹蓋子上的水，有利於表面的平整。
3.每一次面糊不可蒸太久，層與層之間的黏性很差，比較難粘連在一起，也就是說分層會比較嚴重，我們要讓它粘在一起，又可以撕下來。所以4-5分鐘是剛剛好的。
4.切刀必須用塑料刀，比較好切
Traditional Nyonya Nine Layers Kuih (kow chan kuih)
Nyonya cake is the most famous dessert in Malaysia, and it is a favorite of many adults and children. Nyonya Nine-Layer Cake is one of the most popular pastries. It is colorful and looks very attractive. The meaning of nine-layer cake is long, long, and rising.
The delicious Nyonya nine-layer cake must be elastic and chewy, and the layer can be torn apart. This recipe is very easy to operate, you can try it!
Traditional Nyonya Nine Layers Kuih/Kuih Lapis
material:
A)
180g rice flour
50g sago flour
150ml water
B)
350ml water
160g caster sugar
2 pcs pandan leaves
200ml thick coconut milk
1/8 teaspoon fine salt
Red pigment
Orange pigment
practice:
1. Mix material A, then sifted, stir well, rest for 1 hour
2. Put ingredient B into a pot and boil until the sugar dissolves. Turn off the heat and take out the pandan leaves. Turn off the heat and let cool for later use.
3. Mix ingredients A and B, then add 200ml thick coconut milk and 1/8 teaspoon fine salt, mix well
4. Filter the slurry and divide it into two parts (500ml and 400ml).
5. Add red pigment to 500ml batter and mix well.
6. Coat a cooking oil on a 7X7 inch mold, put the mold in a steamer to heat, pour a layer of white batter (100ml) and steam for 5 minutes on medium-high heat.
7. Open the lid once every few minutes and wipe off the water on the lid to prevent water vapor from falling into the surface layer.
8. Pour the second layer of red batter (100ml), steam for 5 minutes, and repeat until the eighth layer of batter.
9. Add 1 drop of orange pigment to the last layer of red batter and steam for 15 minutes.
10. Wait for it to cool completely (about 4-6 hours), then slice and enjoy.
Tips:
1. Touch the batter layer with your fingers. If the batter is not sticky, it means the batter is cooked. Generally, the batter can be steamed in about 4-5 minutes
2. Open the lid once every 5 minutes. After opening the lid, remember to wipe off the water on the lid, which will help smooth the surface.
3. The batter should not be steamed for too long each time. The stickiness between layers is very poor and it is more difficult to stick together. We have to make it stick together and tear it off. So 4-5 minutes is just right.
4. The cutter must use a plastic knife, which is easier to cut

[@senangmasakeasycookchannel5566]

Beautiful layer kuih lapis

[@FrankieCheah-fk8um]

Dear Shadajie,, paling lenkap dan istimewah.. Pasti wangi, harum dan manis. Good skill, nik hinggah 9 tingkat yah, boleh nampak " Ke Lok Shik " Temple di Air Itam... Ok.. Kam Shia. Gd Sharing!

[@yeohyeoh5227]

Tq for sharing 👍

[@camcetprapong6021]

I love your channel, your delicacies are very nice. and yummy, I love the way you make, so simple and easy,

[@happylife5615]

Yummy ..
Great 🤗🥰

[@jing4237]

请问之后会分享红豆糕的教程吗？就是那种一层红色一层白色和一层红豆的。

[@yuan1464]

请问椰浆可以用牛奶代替吗?

[@sitmengchue4077]

Eye candy. Thank you v much for sharing. I like your channel v much.
By the way (btw) made your acar n my friend loved it. It saved her one night when she was feeling v frustrated n needed some food to comfort her. She ate a bowl of my acar, cold n crunchy and so refreshing. THANK YOU.

[@yeesockleng4080]

Thank you very much for your recipe ❤

[@siewlanphua8570]

👍看起来很Q弹又好吃谢谢你的分享

[@shadajie-kitchen]

确实是q弹好吃哦

[@winso4079]

Hello你這個切割器是什麼名稱？在哪裏買呢？

[@monsterxxx896]

请问有什么可以代替糖吗？

[@Angela-qy4gi]

Tried tdy very delicious, thanks to you. Everyone in my family likes it very much not sticky at all can peel layer by layer.

[@shadajie-kitchen]

My pleasure 😊

[@zieruc3271]

Beautiful indeed ....I just cannot wait to try making it. Love the layers and the beautiful colors as well ...thanks for sharing.

[@nawaratchaiphakdi6626]

Your 9 layer Koehler is v pretty I have subscribed n like in your video. Tq

[@shadajie-kitchen]

Thank you, Nawara ！your word of encouragement means a lot to me. Really glad that you like our video🥰

[@user-vc5hr9gu8k]

🤩👍👍

[@cofeycancook]

😋😋

[@camcetprapong6021]

I have liked and subscribed your channel

[@user-sp9zh6wd2y]

請問靚女沙谷粉是什麼粉，多謝，一路支持。

[@shadajie-kitchen]

是西米粉

[@ongkeoheng2408]

老师我做你的食谱成功，粘米粉＋木薯＋水搅拌也没办法变糊但我也照做成功

[@shadajie-kitchen]

不同面粉吸水量不同，所以面粉那面比较难搅拌。

[@lummeimei6425]

沒有沙谷粉，可以用木薯粉嗎？谢谢。

[@cheongsiowkeong8632]

Hi
Sadajie kitchen.
Kow chan kuih.
if dont have sago flour can replace what flour. Now i waiting u reply me ok thanks

[@shadajie-kitchen]

can replace with tapioca flour.

[@kassietan]

I learyalot of kuih from you. Thank you for sharing. Can l request for kuih talam? Thank you

[@shadajie-kitchen]

Here is the video link for kuih talam, I hope you enjoyed this video too! ua-cam.com/video/vTw5Ih8r_xU/v-deo.html

[@queenie5151]

Hi, I don't have sago flour. What can I use to replace the sago flour? Thanks

[@shadajie-kitchen]

you can replace with tapioca flour

[@queenie5151]

@@shadajie-kitchen Thank you

[@venessang4564]

请问你是用水磨粘米粉还是普通的粘米粉呢？

[@shadajie-kitchen]

我用水磨粘米粉，做糕会比较软。

[@venessang4564]

@@shadajie-kitchen 可是为什么我加了食谱份量的水还是很干呢？，根本没办法搅拌成面糊

[@shadajie-kitchen]

@@venessang4564 可以的，慢慢搅。

[@venessang4564]

@@shadajie-kitchen 搅了还是非常干。。不像你影片中的那样能搅拌成糊状

[@angelineyio668]

哈啰傻大姐，昨天我跟你的食谱做了这个九层糕，请问为什么我的做出来上面那层很干，放了一夜冰箱更干，其他层也变成不怎么软 😢😢 请指教，谢谢！

[@shadajie-kitchen]

请问你有用布或一层plastic盖着表面吗？不然吹到风会干的

[@isabeltangminen940]

傻大姐，你好。我照着食补做。可是效果有点硬。最后一晨还裂了。请问是哪出错了吗？谢谢

[@shadajie-kitchen]

有可能分量应该量不对了，或者你的每一层蒸太久

[@siewfoonglim8454]

HI，你好，我想请问，你那个九层糕用的色素，我的是色素是油性和GEL的色素，都可以用吗

[@shadajie-kitchen]

是的，两种都可以用。

[@siewfoonglim8454]

好的，等下回去试试看做

[@siewfoonglim8454]

不明白在信息你

[@kelven3369]

老师我做的为什么很油，还有为什么它不会黏在一起它一层一层分开的

[@kelven3369]

@@shadajie-kitchen OK

[@siewmoye1129]

沒有沙谷粉可用什麼替代

[@shadajie-kitchen]

木薯粉

[@921stmy]

傻大姐，你好。我跟着你的食谱，親戚朋友吃了无不赞好吃，感谢你。
若我做双倍份量，每一层是200ml的话，需蒸多久？最后一层又要蒸多久呢？

[@921stmy]

@@shadajie-kitchen 傻大姐，早上好。是的，我会用9寸蒸盘来蒸。我跟你的蜜蜂窝食谱耒做，親朋戚友都赞不绝口。期待你更多视频，大家口福真的不浅哦！

[@921stmy]

傻大姐，早上好。如何保存九层糕，防止其变硬？

[@921stmy]

@@shadajie-kitchen 好的，其实当天都差不多吃完了。😁

[@921stmy]

傻大姐，你好。我的朋友居住在外国，无法买到新鲜的椰浆。要做九层糕，若使用kara的coconut cream,需用多少克？还需要调多少毫升的水呢？

[@921stmy]

@@shadajie-kitchen 好的，谢谢你

[@KaiZhe3321]

可以知道为什么蒸好上面那层有一个个洞吗？

[@KaiZhe3321]

最后一层蒸的时候忘了时不时开盖，会有影响吗？

[@meizi819]

@@KaiZhe3321 開蓋是沒影響的，怕是滴到水，以後可以包一層布在蓋子，不然也可以每幾分鐘開蓋，抹掉蓋子上的水。

[@KaiZhe3321]

好的，谢谢你们。😘

[@2ihuawei476]

粘粉和沙谷粉150ml水。是不夠。

[@2ihuawei476]

@@shadajie-kitchen 谢谢

[@alicetan9384]

我也遇到这样的问题，没办法搅拌

[@siewmoye1129]

可以再加一點點水嗎至到軟

[@iuchaicheun97]

可以知道你用的粉的牌子嘛？

[@shadajie-kitchen]

一般是用荷花牌水磨粘米粉

[@emilyy320]

傻大姐，请问一下。我跟着你的食谱，做出来的很软很黏，是什么问题呢?

[@shadajie-kitchen]

请问你的水量有放太多吗？

[@beehuantan5296]

请问你粉的水好像不对哦！是要放几多呢？

[@shadajie-kitchen]

是对的，其他朋友都做得很成功哦，加油

[@sunnellie3667]

水的份量好像不對???
150ml 水+350ml 水+200ml 濃椰漿 (這樣加起來才700ml)
然而步驟4, 卻寫 : 分成兩部分500ml及400ml. (這樣900ml??)

[@shadajie-kitchen]

你还没把粉量加入，混合起来就900了。

[@tankimchoo88]

😂😂😂😂😂😂😂😂😂😂😂😂😂😂❤❤❤❤❤❤❤

[@eraintanvip2420]

180g粘米粉+50g沙谷粉加入150ml的水根本就不够…

[@shadajie-kitchen]

有些牌子不一样所以照成不能搅拌，如果这个情况，就把煮好的糖水的分量和150ml 清水混合，然后才一起搅拌均匀，静置一小时。

[@selanwong9312]

可以讲华语吗

[@shadajie-kitchen]

視頻有字幕哦