RECIPE FOR KUIH LAPIS
1 cup rice flour
2 cups coconut milk
2 tablespoon corn flour
2 tablespoon flour
1/2 cup caster sugar
1/4 tsp salt
a bi9t of rose flavouring and pink colouring
1. Heat the steamer until water boils. Prepare a 7 inch cake pan
2. In a small pot, heat up the coconut milk until just lukewarm.
3. Add all the flours, sugar and salt into a large bowl. Add in the coconut milk. Stir until evenly mixed.
4. Divide the batter into 2 smaller bowls.In one of the bowls, add a bit of pink colouring as well as the rose. Leave the other untouched.
5. In the cake pan, pour about 100mls of pink batter and put it into the steamer. Cover and steam for 5 minutes (must time this). When time is up, open the lid and add 100mls of the white batter. Steam for another 5 minutes. Repeat this process until all the batters are finished. You should end up with 7 layers. The top layer MUST be the pink colour.
6. Once done, let it cool for a few hours and cut into mini diamond shaped cake.
This is one of my favorite kuih raya (eid cookies) and every Malaysian would know this biscuit! Don’t ask why its called “London Almond”, because it has not association to London what so ever lol! But its bloody awesome ait (Brit accent :P )
LONDON ALMOND RECIPE
Adapted from this recipe with slight modifications
250gram butter, room temperature
125gram caster sugar
1 tsp vanilla essence
100 gram cornflour
100 gram custard powder
300 gram plain flour
1 tsp baking powder
220-250 gm roasted almonds
700 gram cooking chocolate (more or less)
2 tbsp butter
1 cup of crushed nuts (to decorate)
100 or so mini cupcake cases
1. In a food processor,beat butter and sugar until fluffy.
2. Add the egg & vanilla essence and pulse a few times until incorporated.
3. In a bowl, sift plain flour, custard powder, cornflour and baking powder and then add it to the food processor. I dont bother adding bit by bit, I just let my food processor do its thang!
4. Once fully incorporated, transfer to a bowl, scrape down the sides of the food processor. Then cover the bowl with a cling wrap and refrigerate until it hardens a bit. The reason you let the dough go a bit hard is because it’ll be too soft when it comes out of the processor and you wont be able to handle the dough as its too sticky.
5. Preheat oven to 160 degrees celcious (with fan) and in the meantime, remove the dough from the fridge and shape the dough into tiny 20cent pieces. Fill each one with an almond inside and cover it up. Follow the elongated almond shape.
6. Bake for 20mins. Repeat until all of them are done.Let cool
7. In a double boiler, melt the chocolate with butter. Once melted all over, dip each biscuit and then transfer to a cupcake case. Add a pinch of crushed nuts to finish.
A perfect afternoon-tea cake that goes so well with a cup of coffee or even tea!
CINNAMON BUTTER COFFEE CAKE
Adapted from Laughing Spatula
Ingredients for Cake
½ cup butter, room temp
¾ cup sugar
1 teaspoon vanilla extract
½ cup sour cream
1¼ cup flour
1 teaspoon baking powder
¼ teaspoon salt
For Streusel Topping
¼ cup brown sugar
½ cup flour
1½ teaspoons cinnamon
¼ teaspoon salt
3 tablespoons butter, room temp
½ cup chopped pecans/walnuts (I didnt use any, coz I had none!)
½ cup powdered sugar
2 tablespoons maple syrup
2 tablespoon milk
- Preheat oven to 160 degress celcius. Spray loaf pan and line with baking paper.
- For Cake:
- Using mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.
- In separate bowl – combine flour, baking powder and salt.
- Add to wet ingredients.
- For Streusel topping
- In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.
- Pour half the cake batter into the prepared loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture.
- Bake for about 40 minutes or until a toothpick comes out clean.
- Mix all icing ingredients together and drizzle over cooled cake.