Posts Tagged rice flour

Kuih Lapis (9-layers kuih)



Kuih Lapis


150g of rice flour
150g of tapioca flour

100g pandan juice
100g water
100g bluepea juice

450g coconut milk (I used the packet ones, buy fresh if you can)
200g sugar (can add more if prefer sweeter)
1/2 tsp salt
pandan leaves (knotted)

2 drops of blue for the final top layer


1.Divide flours into 3 (100g each)

2.Gently heat 450g coconut milk with sugar, salt and pandan leaves until sugar dissolved. Discard the leaves, and cool the syrup then divide into three portions (about 200g each)

3.Mix each bowl of flour with pandan juice, water and bluepea juice respectively.

4.Add one portion of coconut milk/sugar into each bowl. Stir well. Divide each flavors into 3 bowls each (combined total of 9 bowls – each bowl about 130g). Remember to stir well before adding each bowl into the pan to steam as tapioca and rice flour tend to sink to the bottom when resting.

5.Grease a 7″ square pan and steam in the steamer for a few minutes then pour in the first white layer and steam for 3 minutes with medium heat. Add a portion of green on top of the white layer and steam another 3 minutes. Add a portion of blue on top of the green layer and steam another 3 minutes.

6.Repeat with all the remaining 6 bowls and steam for 7-8 minutes each (as the kuih gets thicker with each layer, you’ll need to steam it longer in order to cook it). Add the blue colouring for the final blue layer for a more aesthetic look; otherwise, omit it.

7. Remove from steamer and cool completely before slicing with a plastic knife.


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Cut Out Butter Cookies


Cut Out Butter Cookies


130g rice flour
113g unsalted butter, room temperature
60g Icing Sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract



1. Heat oven to 150C. Sift flour with salt.
2. Place sugar, butter and vanilla extract in your mixer bowl and beat on medium high until smooth, scrapping down the bowl when necessary.
3.  Mix in flour until all is blended and shaggy dough forms.
4. Remove mixer bowl from machine and gently knead dough into a ball. Wrap dough in cling film and refrigerate for 30 minutes.
5. Take a portion of dough. Keep remaining portion of dough in the refrigerator until needed.
6. Roll out dough to desired thickness and cut out your shapes. Place cut out dough onto a parchment paper covered cookie sheet and bake for 15-20 minutes, depending on the size and thickness of cookies, rotating halfway through the bake time.
7. Remove from the oven. While still soft and hot use a smaller, flat baking pan to lightly press down and flatten the cookies. This prevents buckling and creates a flat surface for decorating.
8. Transfer to a wire cooling rack. Let cool completely before decorating.


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