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| Bunga keduduk/senduduk |
Wanted to make some kuih lapis with it after a succese at first attempt making kuih lapis following Sonia's recipe and tips here
Ingredients:
Ingredients A
2cups water
130 sugar
1/2 tsp salt
2 pc of daun pandan
( boil to make syrup, cool it before mix with Ingredients B)
Ingredients B
270g plain flour
50g rice flour
25g corn flour
2 cups thick cocout (cream )
2 cups water
(mix syrup A and ingredients B, sieve, then divided this batter into 2 equal portion, One portion to be mix with C to make the white part of layers, another portion to be blended until very smooth batter with ingredient D) then each of them be divided into 3 equal portion to give you 3 portion white batter, 3 portion purple batter. To reduce confusion during making kuih lapis, I just took out 6 cups, and fill 3 cups with white batter, and 3 cups with purple batter.Gently stir the batter before use.
Ingredients C
1/4 cup thick coconut
1/4 cup water
Ingredients D
200g cooked,mashed into fine smooth paste
then I just follow as the instruction suggested :after adding the for the purple batter,add the mashed sweet potato to the white batter, then blend it using blender/hand held blender until very smooth batter,sieve batter before divided into 3 equal portion,:gently stir the batter before each addition /steam ;cover the lid with towel to prevent steam from ruining the kuih or use a better quaility steamer ;steamed on medium flame,cook each layer properly until COOK through(ard 5 minutes ) then steam the final layer for early 20 minutes.
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| raw sweet potato |
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| cooked/steamed sweet potato |
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| cooked/uncooked sweet potato |
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| white/original batter before divided into 3 equal portion into 3 individual cups |
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| purple batter to be divided into 3 equal portion in 3 individual cups |
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| cooked kuih lapis, need to be cool down for around 6 hours so u can cut easily using a PLASTIC knife/oiled kife to avoid stick/messy (to get smooth cut) |
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| Jom makan |
