About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Wednesday, May 15, 2013

KUIH LAPIS



KUIH LAPIS

160 gm sugar,or to your taste
Blend the sugar to powder

190 gm rice flour

125 gm tang meen flour

2 tbsp plain four

300 gm grated coconut blend with one pandan leafs. And sieve to get 5 cups (250 ml cup) of coconut milk

1/4 tsp salt

Food colouring of your choice

1  8 in (20cm) square tin grease with a little oil and line with a plastic sheet.


1. Mix all the ingredients to gather expect the food colouring. Then sieve the batter in a new bowl.

2. Take out 3 cups of the batter and add any colour you like.

3. Take out another  3 cups and leave it plain or you can add colour if you want.

4. The remain batter will be for the top layer. you can use a darker colour. Iike i use red.

5. Heat the tin in the steamer. When the tin is hot add 1 cup of the batter and cover the steamer and let it cook for 3-4 mints over a high heat. Cover the tin with aluminium fold. so that the water

6. Repeat until all the batter is used. Steam the kuih for about 15 mints. Then remove the cover and steam for about 10 mints. Off the heat and let the tin stand there for 15 mints. Before you remove from the steamer. let cool before cutting.
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4 comments:

  1. hi anna
    can i substitute any other flour for tang mee flour?

    ReplyDelete
  2. Hi sandhya I am sorry for the late reply. You can substitute with corn flour and pandan leaves with rose essence. If you reply with corn flour the cake will not be that firm. good luck and thank you

    ReplyDelete
  3. Thank you chef.
    I will try recipe using Cornflour.

    ReplyDelete