Kueh Lapis (Singapore favourite 9 layers steamed cake)
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- Опубліковано 10 сер 2016
- Facebook: / belmerlion
Kueh Lapis
Ingredients:
300 ml. Coconut Milk
180 grams Fine Sugar
1/2 teaspoon Salt
1/2 teaspoon Pandan Essence
260 ml. Boiling Water
200 grams Tapioca Flour
20 grams Rice Flour
I used to eat this as a kid. I'd seperate and nibble on each colour once by one. Now as a mum, I made this for my 3 year old who was fascinated to pull the colours apart and eat each strip separately. Great snack!
I am Malaysin... i love kuih lapis. This kuih and Seri Muka was the most my favourite kuih. Thanks to you Mr (may i)....
for positive person only... keep sharing and be united through something.
Let giving love otherwise hatred.
PEACE.. LOVE U ALL
P
It brings back childhood memories of "kow ting kueh" (nine-layer cake) from the market, and as children, we'd peel off and eat each layer one at a time. Then our elders would admonish us and tell us to eat it properly - but where's the fun in that!
PS: I didn't mind one bit the rounded corners of the mould - those pieces are strictly "the cook's privilege" to sample first!!
Hahaha, I used to do that when i was young, eating a layer at a time. 😊
Kow ting kueh sounds Hokian (Southern part of China)
In Teochew, we call this steamed cake gao dêng guê 九重餜
I remember eating this cake as a child and I also peeled the cake and ate it layer by layer. I should make such a cake for a good laugh travelling down memory lane.
Thank you so much for sharing your recipe. God bless!
@@michaellim ¹
This kueh as same as my mother in law give me. And we call this kue lapis sagu(tapioka).i am from indonesia. Love all your receipt. Good luck michael lim.
hi michael... i love it when u peel the layers... it reminds me so much of how as a kid.. peeling the layers is the way to eat this much-loved kuih. excellent video - clear n no fuss. thanks for sharing with us.
You are welcome. 😊
yeh exactly. Pleasant memories of singapore. Miss Singapore food. we live in canada. I am a good cook so i mae lots of singaporean food.
Why is my lapis too soft. Should I add more rice flour or tapioca flour? Pls advise
The way u make it looks simple and genuine. Thaaaanks for the video
Thank you for sharing it looks very delicious
Thanks for sharing kueh lapis
So good to try
Tq Chef.... Salam dari Putrajaya. Saya dah buat, mmg sedap. Kuih lapis kenyal seperti ini dah lama saya cari resepi. Akhirnya jumpa resepi dari chef. Tq Chef, saya dah cuba mmg sedap. 100% rasa terbaik...
like mostly ur recipies vedic. easy ,fast n great taste too. tq
谢谢 michael lim .. 我学会做了。好吃
Hi..
May I know what size of container used?
Can i use baking tin instead?
Absolutely,
it would be helpful to know the size of your container because I would like to try it too. All my my round pans are either 9 or 11 inches....please!!!!
Looking at the amount if liquid used in his recipe, I would say it will fit any 15x15square or 16round one nicely.
If you use baking tin, make sure to grease it with a thin layer of neutral vegetable oil (like soy/palm cooking oik), I'd say if you use coconut oil to grease your baking tin, it will complement the entire kuih lapis taste.
Just make sure not to overgrease it. And allow the steam to dissipate a little before adding the next layer, this way your layers will stick really well.
I really love this recipe.
Like all traditional Asian Nyonya Kuih, the ingredients are so simple and only a handful, but techniques used for every single one is totally different that same humble rice flour will make into this kuih lapis, kuih talam, kuih salat, kuih cucur goreng, bubur sumsum, cendol, etc. Truly the wisdom of our elders should be preserved!
His container is probably about 4 inches x 6 inches. I made it with a 9"x9" baking pan. I needed to double the recipe.
@@sayang3074 if u use 9inch tray, just double the amount.
Finally found this simple recipe. I made it this afternoon. And this is really wht i want😁. Thank you Michael Lim😊
thank you so much for your video..I love the video that is straight forward like yours.. not much chitty chatty introduction and all.. Good job..and keep them coming..I cant wait to try
Deby Yong
The best kuih lapis i have seen..very2 soft n beautiful..good job chef n tq for the recipe
Nice video.. Love the colours. May I know what coconut milk u used for this recipe? Is it the box kind, Kara Coconut milk or chilled coconut milk.? Thank you.
Hi.I am a house wife.In free times see videos about FOOD and how to make kuih all.When i started deeing ur videos i am be ur fan.Futhermore ur tips are very simple.....tq
My favorite Kueh lapis.Thanks Michael for sharing your recipe.Everytime when thinking of eating Kueh lapis,your recipe comes right to my mind.👍👍👍👍👍👍👍
Anytime I mix something by hand it goes everywhere... Well done!
Hi Michael, thank you for sharing your recipes. It is clear, simple and great portion size . You are such an inspiration. I have followed your recipe and made some yummy food. Thank you :D
I love this and I can't wait to make it. Thanks for the recipe Michael.
can we use totally rice flour instead? As I have some at home. And how to store the kueh lapis sagu if cannot finish? How many days can it be kept. thanks for your kind answers
wow ....nyamy . ........it's my favorite food.......👍👍👍👍👍👍👍👍
Michael thanks for the reply yes is define soft you are right I think is the flour may i know what brand of the tapioca flour n the rice flour you are using
Thank You
Erawan brand, product of Thailand.
I copy almost all your recipe, because my employer's family love to eat cake and kueh, they're so happy now because i can make for them so they don't hv to buy from outside which we're not sure with it's freshness, thanks a lot, your recipe was so easy to follow.
Thanks for your kind words. 😊
I like your recipe. The taste and texture is really good. Just that I m very doubtful with bubbles in my mixture comparing with yours in video. I need to scoop out slowly the bubbles before steaming.
So beautiful ! What colours you used ? Thanks so much .
how big is the mould? it's look like 7"x10"inch, can you tell me plse
Very nice! I wonder you steam in high or medium or low heat...? Thanks
Hi, Mr. Michael Lim One of my favourite is kueh lapis and when I peel each layer my memory goes back to my younger days in the 50s where I was staying at Kg Lama Road Railway Quarters, Singapore where I used to buy this kueh from an old Nonya lady for 5 cents at nearby Nelson Road market.I wholeheartedly thank you for painstakingly showing your recipe step by step.I would try making this kueh for my children who also enjoy eating it.Thanks Ratha Krishnan Singapore 🇸🇬
I wish lots of success. 😊
Hi!Im also frm Kg.Lama.Du know the shophouses.I use to live there.Ar u frm S.T.C.?
Hi!Ar u frm S
T.C.
Our area Kg.Bahru n Lama was famous fr its food.
loves this kuih and been subscribing yr vdeo... all tutorial is easy to understand. great job
May I know the size of your container for steam? Do I need to oil the container before pouring in the batter?
The size is L16.5 x B12.5 x H5.5 cm .
Not necessary to grease the container.
Omg thank you..I like all your recipes,I learn a lot..thumbs up
Hi Michael, I made it today. It went out perfect. So delicious. Thanks for sharring. God bless you. Greets from Holland. Stay safe.
Hi Michael, I learned a lots of your recipes because I knew it will NEVER disappoint it , thanks for the great video you shared..... love you from Indonesia.
Oh man I've been trying to find this ever since I had it from a food stall in London. I'm so happy now and will be making this ASAP!
You made it look extremely simple
THANKYOU MICHAEL.
paling bagus potong kue ini pake benang 👍😉 .. cara turun temurun
Heni Steenvoorden D
Mooi
Yummy,this is same lapis in my country,,i like it 👍
Thks Michael. Have been looking for Kueh Lapis authentic recipe. thks for your great video. Hope it comes out as good as yours. Yours look exactly like the ones we used to buy in Singapore. Even the oily look and most of all when you separated the slices. Made me think of my daughter who just adores it and used to separate hers like you doing at the end to eat her kueh. I will add to this comments after i make it and let you know how it turned out. Hello from Canada.
Yoiur video is crisp, to the point, and so clean. the whole video was so relaxing to watch. I am hoping mine turns out atleast half decent. will update my msg after i make it. thks for your meticulous video
Thanks for the great recipe. I made it yesterday and finished in no time. I made it again today 😊
☺️☺️
Hi Michael,Have tried many recipes, but still prefer yours. Thanks for sharing.
me 2
oh michael is a great job!!!! tell me pleasse, could I bake this dessert??? I mean on surface or in middle of bread, doen't it melt???? pleasse answer me, 'cause I NEED TO KNOW IT, FOR A baking kings bread.................
Wow very nice, perfectly made, I'm going to try that.
Hi, the coconut milk can i use the kara coconut milk or need to dilute with water?
cantik, sedap, mantap kue kesukaan saya semsa kecil.
OMG this is my favourite kueh ever!
glad I found this easy-to-follow recipe video! I'm actually crying (Being away from home is tough X'D)
Thank you for all the videos you post. I will definitely try this!
You are welcome Mathew. 😊
Thank you for this recipie. I.will try this.
made this today and its so good. Thank you Michael, thank you for the easy to use recipe.
After 24 hours, still soft and chewy, so good
Waaaaaaa. This was my fav when I was working in Singapore. Thanks for this recipe.
Request pls... HOKKIEN MIE recipe pls. Thanks.
hi michael
do i need to oil the plastic container before pouring in the first layer
Not necessary.
Best skill in Asia.
Dear Michael, i follow your recept exactly but my frist white layer is not white but green. I think because of the pandan extract.
It’s from the brand; Koepoe Koepoe... what can i do?
谢谢师傅分享。。 我喜欢这种糕 软滑 香甜 好消化 想吃了 过去没人要告知(烹调)秘方。。现在打开*友度*赤裸裸的分享大家 功德无量 👍👍👍
I love it ! My husband lives in Singapore. So, when I go to visit I always buy some .
Thank you Michael Lim for the recipe.
I want to try this....May I know what is the container you use to steam the lapis? Thks
Thank you for your efforts and expertise in sharing all your recipies, helped me a lot in preparing our traditional delicasies of Malaysia and Singapore, please more videos, thank you.
You're are welcome Dee Gill. 😊
Michael Lim remind me in1999..when i was working in tampines.me and mdm working in factory making that kue lapis....i miss that time..
Michael Lim please opload more videos please please please please
Dee Gill Ee🍘🍘🍘🍘
agnes menon
??? Innarek?
Waow Amazing love it 💞
Hi Michael, I just watched your video and its extremely amazing... can I use starch flour rather than tapioca flour? Thanks so much
Is starch flour from wheat?
If yes, then the answer is no. You cannot use starch flour instead of tapioca.
You may substitute tapioca with corn starch but the result will be much much softer, not chewy and springy like Tapioca
In my country we use different ratio of tapioca:rice. We use more rice flour than the tapioca starch (80:20), with slightly different techniques to achieve the springy, chewy texture of the kuih lapis.
Dissolve the flour mix with half- ¾ of the boiling water/coconut milk, keep beating until it cools down then thin it with the rest of the liquid, only when it is cool you start steaming.
Michael's recipe has (10:90) rice to tapioca.
This looks amazing! I'm going to try it out tomorrow :D
My. Favourite. Kuih Lapis. I. Will. Try
Thank you for sharing it is very good recipes I will try now
Ohw no.....
i miss singapore
😢😢😢😢😢
btw thanks
love it
Sekali coba langsung jadi sesuai dengan yang ku harapkan, di pasar bawah pk baru kue ini banyak di jual, memang kue kesukaan ku , Terima kasih Mr Liem aku sudah bisa buat nih kue!
Hasil nya bagaimana Bu' kenyal, sedikit keras atau bagaimana?
@@juandajoe3266 aduh maaf terlambat balas, hasilnya sangat pas, kenyal kenyal lembut, pokoknya masak percis seperti instruksinya pasti mantap! Keren!
Terima kasih atas jawabannya
@@juandajoe3266 sama sama, semoga sukses!
Hi Michael! I made it and my husband loved it 😊 thankyou so much!
You are welcome. 😊
I'm always like to see your video' net and cleans
Megan Mutiara 。
Lapis texture looks perfect n nice.. Remembering childhood days, peeling off piece by piece to eat.. Any suggestion of natural ingredients to supplement the colour for each layer..?
I love this ❤️
I am Malaysian. Thanks chef for sharing this recipe,
Love the simplicity and the absence of annoying background music. But the sound you made when you stir the mixture.. it was like someone crushing sand.. I will probably hear it in my sleep tonight!!
thanks for the tip on the microwave safe plastic container, made all the difference to getting that smooth kueh surface
Hi Michael. Thanks for the simple, easy and tasty recipe.
Greetings from sg! One question sir, why does my mixture forms lots of foam?
I think you beat it over excitedly. Need to follow his rhythm
I mean I have no words to do the justice with the kind off hardwork you do, 😍I also create food recipes so I can relate the extent of pasion and sweat u put into these kind of videos ❤️perfection on another level 😘😘biggest admirer of yours😎
Love from Apron Diaries
Thanks for sharing, may I know what's the dimension of the container ?
lovely recipe!! not too sweet , just nice and the texture is so nice too
Wow! I just tried, it is unbelievable good👍👍😋😋simple and easy to follow, the best recipe! Thank you very much🌻🌻
Woow ,I love that.Thankyou sir Micheal.
nice👍👍👍much thanks 4your recipe
hi Michael! Do you have any recipe of making白糖糕? White rice cake?
thanx a lot fr sharing this recipe.. i tried it and it came out well!!
Yummy! i missed it. craving now.. 😋
Delicious kueh kueh, well present and taste should be super. I like it and keep it in the picture.
Michael Lim, I love the way you show the making , no nonsense, no wasting words , just do it well and clean. Keep it up!
Agreed.
Its very pretty seeing all the layers in so many colors. In vietnam, we call it bánh da lợn and its usually in pandan and mung bean layers.
Hmmmm I like that dessert very m7ch. 😊
Thank you for this recipe.😋 I just made it and it tasted so delicious. 😱😍 My family loves it and it’s a perfect size for my small family. You are an amazing chef. I love your other recipes too, especially the cake rolls, every version of it. 😍🥰
Eiruis😋
Jdjeis
Sjeke
Siek
Isieye
Hi Michael can you provide me the measurement for 8inch tray please 🙏.
Kavitha.
Thank you for this recipe. Looking very tasty I will try to make this. When I was little (born in South Sumatra) we used to have this kue for afternoon snack with tea. Terima kasih Michael!
You are very welcome Jade.😊
Hi Michael, my base does not seem to be solid enough and each layer i pour sinks to the bottom. What have i done wrong?
Without a picture of what you did, it is very difficult to give you any advise.
This is a very simple recipe with a few ingredients and minimum instruction.
So don't really know what you had done wrong. The only thing I can say Base on what you told me is the layer wasn't cooked before pouring the next layer...
Try to pose a picture on my facebook page, so I have a clear idea what you are talking about.
I will try try this it looks yummy.you're doing it so neat. Thanks Michael for your recipes
You are welcome. 😊
Beautiful.
sy mau cb membuatny bsk...hehehe...bikin ngiler...dech...favoriteku lapis...
Hi. May I know if I can replace coconut milk with milk?
I always go to pasar malam in singapore to get this n the other chinese authentic kueh kueh.. Thanx for showing how to make this on ur own home n thanx for bringing my childhood memory back... How about ang ku kueh michael?
Unfortunately, I can't find the Ang ku kueh mold here in belgium. 😦
so how u find panda essence
aliexpress ?
Thanks for your skills ...I have to try .simple n easy ...
Tunjuk cara yg mudah. I love it
can you do one for bolu kukus?
Thanks so much for the recipe ,today I make it ,it’s really perfect 👍👍❤️
I did this recipe today evening but turns to be so sticky...but taste wise very nice...
It,s very very and very yummy.... can’t wait to make it 🤤😋
I love your kooking its always spoton thank you sir 🙏💐
Thank you very much resep bunda enak d legit
I have a weird question. what does it taste like , I've never had steamed bread before?
although it reminds me of a 7 layer Jell-O mold.
It tastes chewy and soft . It's really good. You should try it 😄