Pandan coconut kuih lapis

Recipe for pandan coconut kuih lapis

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Pandan coconut kuih lapis is a delightful Malaysian dessert that combines the fragrant flavors of pandan and coconut. This traditional sweet treat consists of layers of vibrant green and creamy white, creating a visually stunning dessert. The pandan leaves infuse the kuih lapis with a unique aroma, while the coconut milk adds a rich and creamy texture. Perfect for any occasion, this recipe is a crowd-pleaser that will leave you craving for more.

Keywords: Pandan, coconut, kuih lapis, Malaysian dessert, fragrant

Pandan coconut kuih lapis details

Pandan coconut kuih lapis, recipe Rating: 4.6
Number of votes:104 INGREDIENTS:

A:

110g tapioca flour

45g rice flour

200ml coconut milk

115g castor sugar

100ml water

B:

110g tapioca flour

45g rice flour

200ml coconut milk

115g castor sugar

100ml pandan juice (blend 6-7 pandan leaves with 150ml water, strained)

1 tsp pandan essence/green colouring

METHOD:

1. In a mixing bowl, mix all ingredients A. Stir well until mixture is free from lumps.

2. In another mixing bowl, mix all ingredients B. Stir well until mixture is smooth.

3. Bring water to boil in a steamer. Lightlygrease a 20 x 20cm square tin. Place tin in the steamer.

4. Pour about 140g of mixture A into the tin. Cover and steam for 2-3 minutes till set. Pour in same amount of mixture B and steam for 2-3 minutes.

5. Repeat the procedure until all mixtures finish. After pouring the final layer, cook for at least 15 minutes. Final layer should be the green coloured. Take note when the kuihis getting thicker and thicker, that is when you reach the 5-6th layer, you will expect longer cooking time (about 5 minutes).

6. Cool cake for at least 7-8 hours before cutting.