Wednesday, July 12, 2006

Steamed Nine Layers Kueh

Just feel like sharing this yummy recipe here. It has been a long since I made this. Kinda miss it though.

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500 gm tapioca flour
450 gm Sugar (* i reduce sugar to 400 gm)
1 tsp vanilla powder
150 gm rice flour
1 tsp salt
1 and half coconut (1st squeeze milk 500 ml)
(2nd squeeze milk 1000 ml)
A few pandan leaves


1. Put rice flour, tapioca flour, VP in a large bowl. Add in 1st squeeze coconut milk (500 ml), salt and 200 ml of 2nd squeeze coconut milk and mix well.
2. Put sugar, pandan leaves, 800 ml of 2nd squeeze coconut milk, stir well. Boil and leave it aside to cool.
3. Add flour mixture in (1) to (2).
4. Divide mixture into 3 portions to have a green, red and white portions.
5. Pour 1/3 (abt 2 big scoop) of white mixture into round or square 9 x 9 inch tray and steam for 8 mins.
6. Pour 1/3 mixture (abt 2 big scoop) of green mixture and steam for 5 mins. Followed by 2 scoop of red mixture and steam for 5 mins. Repeat until you get 9 layers.

* Note: First layer white must steam for 8 mins the rest just steam for 5 mins.

You can follow the above method but for me, I used a 9x9 square tin and use 1 cup of white mixture as 1st layer and steam for 8 mins. Then another 1 cup of white mixture again as 2nd layer and steam for 5 mins. Then it will be 1 cup of white mixture (add your own colouring as desired) and this will be the 3rd layer. Carrying on doing the coloured layers until you finish using up the mixture. I have exactly 9 layers and 7 different colours.


Anonymous said...


The layers of colours ~ so beautiful!I doubt I'll have such patience to this kueh;p


Hugbear said...

Ma-li, ya, must steam layer by layer. But other than that this is a simple recipe.

Amrita said...

hi! i made this, but i had a few prob.......the kuih turned out very very tough! any advice?

Hugbear said...

Hi amrita, if you have followed the exact recipe here, you shouldn't be getting a tough kueh. Did you oversteamed or you left the kueh in the fridge?

Anonymous said...

The kuih looks so pretty! Think i'll try making it sometime, sounds tedious though!

Blessedhomemaker said...

Thanks Hugbear, I've been searching high and low for a reliable recipe for this yummy kueh. And now I see your nine layer kueh so beautiful in colour and looks deliciously soft. Thanks for sharing the recipe.

Amrita said...

hey hugbear

I dont think I oversteamed, But I made half the recipe in a 9x5 inch pan

Hugbear said...

Hi amrita, I really dunno how to help you here. Maybe you can try changing all the flour to just rice flour. It may help to have a softer textured kueh. HTH

homemaker said...

Hi hugbear, suddenly pass by ur blog, I really salute you. I think ur effort in baking and cooking for ur family is really admirable.I loved food made specially for the loved ones. Can i link u to my newly-born blog?

Anonymous said...

Enjoyed a lot!
» »

Anonymous said...

Hug bear

The frosting on Jaren's cake looks very male, nice. Can share how to do color frosting. Then can impress people lah ^_^ *_* $_$
The emoticon for cake maker is C_C
he he.

Ai yah kong bak so niceeee.

Anonymous said...

Hi Hugbear,

Can you pls let me know if I will to purchase those coconut milk from the supermarket (heng Guan type), how to obtain the first and second squeeze?

Hope you understand what I mean.

Thank you & good days to you.
Dawn Tan

smallbear said...

Dear Hug bear,

Can you pls let me know how to obtain the 1st and 2nd squeeze of the coconut milk (those type from supermarket, brand- Heng guan)?

Thank you and good day to you.

Dawn Tan

Hugbear said...

Hi Dawn,

For 1st squeeze, use it direct from the packet. Just measure out the amount you need. Then for 2nd squeeze, you pour the coconut milk into a measuring cup. The slowly add in water to dilute the milk until you get the correct amount you need. You can control how thin the second squeeze should be. Either more milk and less water or less milk and more water.

Anonymous said...

Hi Hugbear

I tried this recipe. It is soft and chewy. Thanks!
May i know if i like a softer texture, how should i reduce the tapioca or rice flour.

Thanks for your advice.

charkuenteow said...

hi! would like to ask what vanialla powder is - could i substitute it with vanilla extract?? thanks!! i'm currently studying in london and im REALLLLY craving for some kueh :(

Anonymous said...

Hi Hugbear,
I live in the US and the coconut milk only come in tins, either coconut cream or coconut milk. How do I follow your recipe?

many thanks

Hugbear said...

If you are using coconut milk from a can, for the first squeeze coconut, you just measure direct from the can. For the second squeeze, try diluting the coconut milk from the can with some water. You can try 2/3 water to 1/3 coconut cream.

^shinigami^ said...

hey! stumbled upon your blog! and i'm very pleased i did! >_< just tried making your kueh lapis but i halfed the recipe coz i only had a 6 inch pan and theres only 2 people to eat it! and im glad it turned out ok! different from what i usually eat tho...coz the layers were kinda translucent and the ones i usually have are cloudy! really miss home now coz im still in uni studying. so your recipe sure saved me cravings! =D will be trying your chee cheong fun next!
ps i didn have a wok big enough to stuff my cake pan in so i used the oven instead! had the roasting pan filled with water and on the last level near the elements and filled with water and a steamer with feet on it! >w< thanks! for sharing your recipe!

Hugbear said...

Hi Shinigami, you are very innovative. Using the oven as a steamer. Clever girl. Hehe

Hugbear said...

Hi Shinigami, you are very innovative. Using the oven as a steamer. Clever girl. Hehe

Anonymous said...

Hi Lee Lee,
Today, I tried your 9 layer kueh using 1/2 of the recipe as my steamer could fit only a 7X7 inch tin.
It was so so good! The texture was perfect, soft, chewy and bouncy. My daughter was peeling layer by layer, beaming from one ear to the other, kept saying Yum...Yum...
Your blog certainly has great recipe. Thank you so much. Will send a pic to your email.

Unknown said...

Hi there

I have a question before I try this recipe, how do we get the kueh out of the tin after steaming?


Unknown said...

Hi LeeLee,

I tried this recipe, tastes good and the layers turned out well. However the touch was a little sticky... Do I have to steam it longer?


Anonymous said...

hi, i really like your page especially those yummy foods. anyways, i like to know if i can replace Vanilla powder to vanilla extract? Because i have a hard time to find vanilla powder. Also, when you steamed, do cover up the steamer or u just leave it open? i hope u know what i mean. well, hope to hear from soon. Thanks A lot!

Hugbear said...

Angela, line your tin with some plastic that are suitable for steaming. Or else line it with greased aluminium foil but the bottom layer may be a bit rough. Not smooth smooth when you use plastic. After steaming, leave it to cool in the tin. Loosen the sides and pour it out onto a cutting board. Turn it over and cut as required.

Hugbear said...

Hi Chocoholic, sorry missed your question. Yes, if no vanila powder, you can substitute with essence. Not a problem.

Hugbear said...

Angela, you can try steaming it for a few mins longer and see if it is better.

dreamer, can use vanila essence if you cannot find the powder. When you steam things, always cover it. Don't leave it open.

Anonymous said...

Thank You Very Much!
Again, love your site.

Suzie said...

hi lee lee,
just want you to know i tried ur recipe today & we all loved it. i put it in my blog here. check it out here

thx again for sharing. incidently, love ur site too. shall visit regularly. god bless!

Anonymous said...

Hi Lee Lee, did 1/2 the recipe on this on Saturday and came out very well! Even my hubby who usually does not give any comments also agreed it was nice. Thanks for sharing and this is a sure keeper for me.

Amy Goh said...

Hi, Lee!

Finally! made this kueh, did white, pink & blue, end product is a delightful soft and bouncy textured kueh. sweetness just right for me.
But it is not so pang though, maybe my vanillin powder is kept for too long.
Oh ya! Forgot to confess, after cutting it, the look is a far cry from your pics. My cutting skills sure needs help!

Thank you for sharing! :)

Anonymous said...

Hi Hugbear,

I've tried your recipe. Very nice, chewy and bouncy. However, it's very sticky when I take it out from the tin. Any idea how to remove it in a nice & clean shape?

Hugbear said...

To cut it nicely, use a plastic knife to cut the kueh.

Unknown said...

Hi, i would like to make the kuey, what should i use to cover the container while steaming? Should i put in the fridge or in room temperture to consume the next day?

Hugbear said...

Hi Amos, no need to cover the container while steaming. Just need a lid for the steamer when steaming. You can put it outside of the fridge for the next day (1 day only) but if you put in fridge, remember to take it out beforehand to thaw it before eating.

youfei said...

Hi HugBear,

I tried this kueh on sunday and it was quite nice, though my brother mentioned that there was a lack of flavour, maybe I should add more coconut milk.

I also realised i might have made a mistake, I used those Kara brand coconut cream, would it affect the taste and texture?

I was told that it is less "bouncy"/"chewy"

Any idea how to improve it? sorry for the many questions!

It tasted really yummy though! I've posted it on my blog

Chopo said...

Hi Hug bear,
Have been following your blog receipts for a while.
Was thinking of trying the kueh but my family have this colic problem when taking too much coconut milk. I was wondering can I replace half of the coconut content with fresh milk instead. Will that affect the texture?

Anonymous said...

Can I make it a 10 layered kueh instead?


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