I remember having tried my first attempt at kuih lapis, a layered steamed rice flour cake or kuih as Malaysians call their sweet treats. I think it was when I was still in school. I loved it and although I remembered how impatient I was waiting for each layer to set, it still turned out pretty well and I have yet to find one sold to date that tastes as good as the one I made. Until I had the guts to try again yesterday. And, yes! it does taste as it did when I made it as a teenager. I am so happy it turned out and now I shall continue to make this for sale at my cafe, Little Cottage Cafe at The Robertson, Jalan Pudu, Kuala Lumpur. The ingredients and method here is to help me remember what I did. I shall myself come back to this post whenever I want to make this. After reading various recipes, I decided I wanted to use a total of 400 gms flour combination with a total of 1 liter liquids in order to get the right texture and thickness for the layers. Here's what I did: A. In
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As "Aunty Faizah", I share recipes and cooking tips from #mylittlekitchen #auntyfaizahkitchen and from my cooking demos. I love cooking and learning from the great chefs and famous homecooks as well as from my chefs at my own F&B outlets, my in-house showrooms and designer cafes.