Steamed Kuih Lapis is a popular snack in Malaysia and Singapore and it literally means layer cake in Malay. When I was a little girl, I enjoyed eating this kuih by peeling the different coloured layer by layer. This Kuih Lapis recipe was adapted from a Chinese coobook ~ Malaysian Delicacies. I was a little hesitant at first whether to try this recipe or not when I saw more tapioca flour rather than the rice flour is used. Since I only have a packet of tapioca flour and little rice flour on hand, I just went ahead to try this recipe. The Kuih Lapis turned out very fragrant and with acceptable texture as well. But I’ll definitely want to try the rice flour and mung bean flour mixture next time, so that I can compare the texture of this Kueh Lapis. Oh… due to my laziness and as I wanted to complete the process fast, you will notice a thick layer on two colours, Only 6 layers were made instead of 9 and the lapis will definitely looks taller and prettier if I were to use a smaller cake pan.
Enjoy and have a wonderful weekend!