Kueh Lapis(Steamed Layer Cake)

Kueh Lapis or nine layer dessert, one of the delicious kuih muih in Malaysia. We can choose whatever colour we like to make this dessert look fantastic. The children love it because they can peeling each layer with different coloured. My monster request to have more layer to peel next time like 15 to 18 layer.

Adapted from: Nasi Lemak Lover
(with minor changes of the colour layer)

400 ml water
70 gm coarse sugar
5 pandan leaves, knotted
400 ml coconut milk (I'm not using fresh coconut milk, just from can)
180 gm rice flour
120 gm tapioca flour

Red food colouring
Green food colouring

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 3 portions, measure by scale to make sure all the portions is even.
5. Add in food colouring to 2 portion. The last is plain batter.
6. Pour 1st layer with green batter into steam pan, and steam for 3 minutes over medium high heat.(around 120++gm for each layer)
7. Pour 2nd layer with white batter into steam pan, and steam for 3 minutes.
8. Pour 3rd layer with red batter into steam pan, and steam for 3 minutes.
9. Repeat until all 8 layers set. Add a drop of red food colouring to let red batter to become dark pink batter and steam for 15 minutes.
10. Leave the kueh to cool completely (take about 6 hours) at room temperature before cutting (use a plastic knife to cut).

Prawn Cheong Fun

Another traditional dim sum, Prawn cheong fun is a must order dim sum when we visit dim sum restaurant. Been making this cheong fun on every Saturday. They can have it how much as they like.

Adapted from : Soul Recipe

Batter

150 gm rice flour
1½ Tablespoon Wheat starch flour or Tapioca flour
2 Tablespoon Corn flour
1 Tablespoon Oil
450 ml Water
1/2 teaspoon salt (I'm used 1/4 teaspoon)

20 pieces peeled, cooked prawn (cut to halve)

Some dry fried onions

(can substitute with any other ingredient like dried shrimp, BBQ pork(char siew) or yau tiew.)

* I'm used half the ingredient to make 10 rolls of cheong fun 

*Can use round or rectangular pan but must be non stick. I'm used 2 prepared pan to quicker the process.

Sauce from monsterandsharkkitchen

2 tablespoon soy sauce
1 tablespoon of vegetable oil

2 tablespoon water

1 tablespoon sugar

1 teaspoon sesame oil

Method for batter:

1. Mix the rice flour, wheat starch and corn flour together.
2. Add water slowly and stir continuously.
3. Add the oil and salt and mix thoroughly.
4. Set mixture aside for at least an hour.
5. Prepare your steamer. Place an oiled pan or plate onto the steam tray.
6. When the water is boiling, ladle and spread a thin layer of batter(just to cover the pan) onto the preheated & oiled non stick pan or plate. Steam for about 3 minutes or until set.
7. Remove the pan or plate from the steamer, let cold down for 1 minute and use a flat spatula to loose the rice sheet from pan and place the cooked prawns.
8. Roll up and transfer to a oiled plate.
9. Cut and sprinkle with dried fried onions 
10. Serve with your favorite sauce.

Method for sauce:

1. Just heat the ingredients together on a small pan or wok on low heat.