班兰九层糕 Pandan 9-Layers Cake | Kuih Lapis

Ingredient

220g Tapioca Flour

70g Rice flour

150g fine sugar

1/4tsp salt

400g coconut milk

300g boiling water

2 tbsp pandan juice

Green coloring.

Method

Watch the Youtube for the method

(9) 班兰九层糕 | 美味又简易的做法而且还包成功 | Pandan 9-Layers Cake | Kuih Lapis - YouTube

Afternote:

I wanted to give credit to the creator of this recipe on youtube because he really spent effort to tune the recipe to perfection. I used pandan juice to make this instead of pandan essense and coloring therefore the green on the kueh tends to off a bit. 

The oil emit from the coconut milk after steaming will give the kueh a shining effect and also created a layer inbetween each layer if u enjoyed them by peeling one after another. This is how the old school person like me will eat the kueh. 

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Garlic butter spread

Butter - 250g (salted or unsalted)

Garlic - 1 bu1b

Salt - 1/2 tsp

Olive oil

dried parsley - 1.5tsp

Method

1. Make a cut at the top of the bulb of garlic. Drizzle some olive oil and wrap the garlic in aluminum foil. Bake it at 180 deg for 30min. You can do this in airfryer.

2. Leave the butter at room temperature to allow it to soften.

3. Cool the garlic before mixing into the butter.

4. Squeeze out the garlic fresh, give it a quick mashed.

5. Cream the butter lightly in a bowl, add in the mashed garlic, salt and dried parsley and mix well.

6. Place in a clean box and fridge it. 

Although the recipe asking for 1 bulb of garlic but you can add more. Adjust the salt accordingly as unsalted may need a little more. 

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Bread using water roux

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Bread

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Spicy coconut flake

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Sayur Loden or Lotong

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Crabs bee hoon

Simple Crabs Bee Hoon (No milk version)

 

 

Crabs - any amount cut into 4

Thick or thin bee hoon

 

Ginger - 6 or more slices

Garlic - 5 cloves (half them)

Big onion - cut into thick strips

Spring onion - 3 or more stalks, remove the root. leave it as stalk for cooking

 

Thin Bee Hoon

- soak the thin dried bee hoon

 

Stock

you can make stock by

1) using ikan bilis

2) using instant chicken or ikan bilis stock

3) packet soup stock

 

Seasoning

Cooking wine - 1/3 cup or more

fish sauce - 1 tbsp

pepper

 

 

Method

1) Clean the crabs and chops into 4 pieces. Set aside.

2) Heat the wok, add oil, ginger, garlic and onion to stir fry for 2 min

3) At high heat, add in the crabs, do a quick stir fry for 2 mins.

4) Add in cooking wine and fish sauce. stir fry to mix well.

5) Add in stock. Be careful when you add in the stock as it will suddenly

boils up due to high heat. Add in the spring onion.

6) Stock must cover over the crabs, if not enough stock you can add water

7) Cover the wok with a lid and cook until the crabs turns red.

 

If you going to eat immediately, you can add in the bee hoon, taste the soup

and adjust the seasoning accordingly.

 

If you are not eating immediately or wanted to use the crab stock for steamboat.

pick out all the crabs once it turns red. Pick up the ginger, garlic, onion, spring onion

as we wanted to keep the soup clean for steamboat base.

 

only add the crabs back into the steamboat when eating. Didnt want the

crabs to soak inside the stock and lose it sweetness.

 

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