Nine Layer Kuih Recipe | Kuih Lapis Recipe | 九层糕食谱

Описание: Nine-Layered Kuih is traditional dessert that is popular in Malaysia, Singapore and Indonesia. “Kuih” is a Malay word that translates to “cake.” This Kuih is named Nine Layer Kuih as it consists of nine layers stacked on top of each other. It is also known as Kuih Lapis, with “Lapis” meaning “layers” in Malay. Each layer can be easily peeled off, which allows you to enjoy each individual layer separately. That is how I used to enjoy eating it when I was a kid!
In this recipe, I will guide you on how to make Nine Layer Kuih that has a soft and springy/chewy texture. I have also included all the tips you need to make a successful kuih.

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IMPORTANT UPDATES AND COOKING TIPS 帮手烹饪Tips，你一定要看:
1. Please use "Blended" Rice Flour in this recipe. It has some cornstarch in which will help with the texture. If you use pure Rice flour, the texture might be too soft. 请在此食谱中使用“混合”粘米粉。它有一些玉米淀粉。如果你用纯粘米粉，质地可能太软了。Buy here: https://shope.ee/504CWMsvE8

2. Don't use high heat to steam. Use low heat. The kueh will be too soft. 不要用大火蒸。使用小火。 kueh 会太软。

3. Don’t use bigger than 7 inch square mold
The layers will be too thin. If you use less than 7 inch mould, the steam time will be longer as the layers are thicker.
不要使用大过7英寸的方形模具，如果使用更大的模具，每层将会过薄。如果使用小于7英寸的模具，蒸制时间会更长，因为每层比较厚。

4. Place cling wrap on the mould
It will be easier to unmould the kuih after steaming. I tried many times without using a cling wrap and the base layers always gets stuck to the based. You can look for cling wrap that is safe for steaming.
在模具上放上保鲜膜，这样才容易脱模。我几次没有使用保鲜膜，底部每次会粘在模具上。可以选择适用于蒸煮的保鲜膜

5. Wrap the lid if not using a bamboo basket
If you are not using a bamboo basket to steam and your lid is very flat, recommend to wrap the lid with a cloth to prevent water dripping onto the kuih and create uneven surface.
如果没有用竹蒸锅还有你的锅盖很平，建议用布包裹锅盖，避免水滴到糕层上，造成不平均的表面

6. Recommend to use Fresh Coconut Milk and adjust sweetness to taste
The kuih for this recipe is not too sweet. So if you like it sweet, add 20-30 grams sugar. Recommend to use fresh coconut if possible.
建议用新鲜椰浆，并依个人口味调甜度。这个食谱的糕点不会太甜。如果喜欢甜一点，加20-30克糖。

7. Heat up the mould before adding the first batter
When the mould is hot. The cooking time will be consistent.
加热模具后再倒入第一层面糊。模具热了后，烹饪时间会比较一致

8. Stir the batter every time
Always stir the batter before measuring and pouring into the mould. When you leave the batter in the bowl for a while, the flour will settle at the base.
每次都搅拌面糊。测量和倒入模具前，记得搅拌面糊。面糊放一会儿后，面粉会沉淀在底部。

9. After steaming, always leave the cover open for 30 seconds
There might be water condensation on the surface of the kuih. You need to let the water dry up before adding the next layer. If not dried up well, the next layer might not gel well. 蒸好后，开了盖子然后等30秒。有时候蒸好后，糕层表面会有水气。必须等水分蒸发干，再加下一层面糊。如果没干透，下一层可能会不好结合。

10. Check the water level in the steamer.
Add more water so that the based of you wok don’t burn and also to maintain the heat level. Add water just before pouring in the next layer. Wait for the water to steam up again before adding the next layer so that it doesn’t affect the cooking time. 检查蒸锅水位。加更多水，以免烧焦底部，保持适当的热度。建议在加下一层面糊前加水。等水烧开后再加下一层，这样不会影响烹饪时间。

9. Leave to cool to room temperature
If you cut it when it’s hot, it will not hold its shape well and it will tend to stick.
完全凉到室温，如果热着切，形状不会好，容易粘手。

10. Use plastic scraper to cut
Kuih tend not to stick to plastic scraper. If you don’t have one, you can wrap your knife with cling film. 用塑料刮刀切糕点

Ingredients A:
120 "blended" rice flour, buy here: https://shope.ee/504CWMsvE8
180 grams tapioca starch
400 ml coconut milk, santan
300 ml (300 grams) water

Ingredients B:
200 ml water + 5 pandan leaves (to get 150 ml pandan water)
160-190 grams sugar
1/3 teaspoon salt

Food colouring:
Rose Pink
Red

材料A：
120克“混合”粘米粉, https://shope.ee/504CWMsvE8
180克木薯淀粉
400毫升椰奶
300毫升(300克）水

材料B：
200毫升水＋5片香兰叶（提取150毫升香兰水）
160-190克糖
1/3茶匙盐

食用色素：
玫瑰粉红色
红色

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cling film 保鲜膜

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