Steamed Kueh Lapis aka Steamed 9 Layers cake 九层糕 LTU #31

It is just like a blink of eyes and today is the last day of Oct which means, LTU event for Coconut theme is ending in a few hours. I have mixed feelings now, one side of me feeling so relief, finally, the need of extremely hardworking days for this event is over. I do not need to wake up in wee hours to do baking, I do not need to spend all my available times on Sat and Sun to cook or bake like a storm (really a big storm when I baked or cooked a few items at the same time, my kitchen was like a battle field hahaha...). I do not need to google and search through my recipe collections to look for coconut recipes. I do not need to plan the baking / cooking schedule, I do not need to wake up in weekdays before my usual routine to edit photos and write the posts. I do not need to keep reminding myself to do the posting everyday, which a few times, I really almost forgot about it heeheehee...
On the other side, I feel so lost, the ending of the event means, there is no force to push me to bake and cook, to blog as well anymore, and I will be back to my "laze days":p.

This is a milestone of my blogging life, to post everyday, I never been so hardworking to post everyday ever since the start of my blog. I feel so proud of myself to achieve this target, I make it !!!! hahaha....


Again, I would like to thanks Zoe and Mui Mui for giving me the opportunity to host LTU again. Hope I am able to do it again in near future.

I would also like to thanks all the blogger friends' support, without you, this event will not be successful. Thank you so much and I really very much appreciated you had taken your precious times to cook/bake and post for this event. Hope you do enjoy this coconut theme too.


Well enough of my long-winded speech lol. Now back to this kueh, not too sure where went wrong, the amount of batter I got was 990g, which can yield about 110g per layer only, so my kueh layers are thinner.


Recipe adapted from Nasi Lemak Lover, Eileen's Diary and Karen's Kitchen.

Ingredients : (yield about 990g batter)

(A)

400ml water

100g sugar

400ml coconut milk

5 pandan leaves

(B)

180g rice flour

120g tapioca flour

(C)

adequate red coloring

Method :

1. Boil water, sugar, pandan leaves and coconut milk until sugar dissolved. Discard pandan leaves and set aside to cool completely.
2. Add in rice flour and tapioca flour, stir to mix well. Strain the batter.
3. Grease a 7" steam pan with a little oil. Place the pan in a steamer and steam until hot.
4. Divide batter into 2 portions, around 110g for each layer, 4 layer with plain batter (original white) and 5 layers of red batter (add red food colouring into plain batter to become red layer).
5. Pour 1st layer with red batter into steam pan, and steam for 3 mins over medium high heat.
6. Pour 2nd layer with white batter into steam pan, and steam for 3 mins.
7. Repeat until all 8 layers set. Add a drop of red colouring into the last batter to darker it and steam for 10 mins.
8. Leave the kueh to cool completely (take about 4 hours) at room temperature before cutting.

Notes :

the batter is in liquid form so do not use the cake pan with removable base.

Verdict?

Perhaps I had over steamed the kueh, my kueh was quite hard. The kueh is not really sweet as well and also dun taste like Bengawang Solo's version that I love. Need another try again.

This post is linked to the event Little Thumbs Up ~ October 2015

Event Theme : Coconut

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious