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

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. I still enjoy it that way now!

In this recipe, I will guide you on how to make Nine Layer Kuih that has a soft and springy/chewy texture. This is the same texture that I remember enjoying when I was a kid. I have also included all the tips you need to make a successful kuih.

HELPFUL COOKING TIPS YOU NEED TO READ

1. Don’t use bigger than 7 inch square mold
If you use a bigger 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.

2. 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.

3. 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.

4. 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.

5. Heat up the mould before adding the first batter
When the mould is hot. The cooking time will be consistent.

6. 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.

7. After steaming, always leave the cover open for 30 seconds
After steaming, sometimes there will 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.

8. Check the water level in the steamer.
Chances are the wok will run out of water. So add more water so that the based of you wok don’t burn and also to maintain the heat level. I would recommend adding 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.

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.

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.

Ingredients A:
120 rice flour
180 grams tapioca starch
400 ml coconut milk, santan
300 ml water

Ingredients B:
200 ml water + 5 pandan leaves (to get 150 ml pandan water)
160-180 grams sugar
1/3 teaspoon salt

Food colouring:
Rose Pink
Red

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cling film

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