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.
This is by far the easiest & yummiest NO BAKE cake ever! The time is takes to make this cake is pretty much just 10mins. You just have to chill it overnight though, but hey, its worth it! It doesn’t have eggs unlike some recipes, so its safe for pregnant women too!
KEK BATIK (Hedgehog slice)
Adapted from here
200g Milo (or 250g melted choc if you prefer this than Milo)
4 tbsp cocoa powder
1 packet of Arnotts Marie biscuits (broken in halves)
1 can of Nestle condensed milk
1/2 cup cream
100g dark chocolate
- Line a square baking tin with baking paper or glad wrap (so you can remove the cake easily after it has been chilled). I used 2 loaf tins instead
- In a large saucepan, heat the butter on low. Once melted, add the condensed milk and stir until evenly mix.
- Add the Milo and cocoa powder and stir until it is thoroughly dissolved without any lumps.
- Add broken Marie biscuits and mix it through.
- Pour the mixture in the prepared pan and press to get an even top. Cover with glas wrap and refrigerate overnight.
- An hour before serving, remove the cake from the pan and let it come to room temp slightly before cutting (as it can be quite hard to cut)