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Nyonya Kuih

Recipe: Nyonya Layer Kuih


It’s baking time again!

This nyonya layer kuih is no longer a stranger in our life. In my hometown, we called this kuih ’9 layer kuih’.

We found this recipe in my aunt’s new cooking book and decided to give it a try after we bake the mango cheese cake.

Let me share with you the result before I share the recipe. This is how my layer kuih look like.
The colour looks a bit dull ya. But too much colouring also not good la. Haha…

Following the recipe, we only manage to produce 7 layers. Taste pretty good and it’s not too sweet.

Nyonya Layer Kuih 1 Recipe:

Nyonya Layer Kuih 2

Batter Ingredients:

200g rice flour
100g tapioca flour
10g sago flour
300ml thick coconut milk
1/2 tsp salt

Syrup:

220g caster sugar
400ml water

Colouring:

Few drops of red colouring

Method:

1. To make syrup, cook sugar and water until sugar is well dissolved, set aside.

2. Combine the batter ingredients, add in syrup. Strain it.

3. Divide batter mixture into 2 equal portions, mix one portion with red colouring. Leave the other portion white.

4. Line a greased 8 inches round cake tin with plastic sheet.

5. Pour a layer of white batter (about 150ml each layer) into the cake tin. Steam over high heat for 4-5 minutes. Then pour a layer of red batter and steam for further 5 minutes.

6. Repeat the above procedure until finished up the remaining batter. Steam the final layer at medium heat for another 10 – 15 minutes. Remove from heat, leave to cool, cut and serve.

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