Lapis
Sago 娘惹风味糕点
Recipe credit Alan Goh
Ingredients ( for a 9 x 9 ” square tin)*
500g
Tapioca flour
150g Sago flour
40g Mung Bean flour
50g Rice flour
750ml creamer/ Thick coconut milk*
650g Sugar
1 litre Water
5-8 Pandan Leaves, knotted*
1/2 tsp Salt
Food colouring (red and green)
Method : 150g Sago flour
40g Mung Bean flour
50g Rice flour
750ml creamer/ Thick coconut milk*
650g Sugar
1 litre Water
5-8 Pandan Leaves, knotted*
1/2 tsp Salt
Food colouring (red and green)
1. Boil sugar with pandan leaves in 1 liter of water until sugar melts. Strain the syrup and dilute with water to make to 1.5 liters
2. Mix all the flour and salt together. Pour coconut milk a little at a time and mix till smooth. Set aside.
3. Pour the syrup from (1) into the flour mixture. Stir constantly till well blended.
4. Divide mixture into 3 portions. Leave one portion uncoloured. Mix each of the other 2 portions with red and green colouring.
5. Grease a 9″ square baking tin with a little oil. Place the in in a steamer and steam until hot. Pour in the uncoloured mixture (90g) and steam for about 6-8 mins. Repeat another layer with the uncoloured mixture.
6. Repeat step (5) with other coloured batter until all batter is used up. Top layer must be red. Leave the cake to cool at room temeprature for 7-8 hours before cutting.
A very thick batter formed from
coconut milk-cream mixture with the dry ingredients, very viscous and definitely
requiring some elbow grease to get everything amalgamated. Worry not and forge
on as the batter would thin significantly when the syrup is incorporated.
Reflections and Modifications
1. A 7″ square tin
was definitely gonna be an overkill. Instead, I’d used a 8″ square tin,
2. I’d used a mixture of Kara coconut cream (Santan Kelapa Murni) for the “thick
coconut milk” component. A good blend that worked aroma and
texture.
3. Instead of knotting whole blades of pandan leaves,
they were snipped up into 3-4 cm wide pieces to hasten the “perfuming” process
for the syrup
4. I’d used red food colouring, green color or Pandan
Paste for the green.
5. A
ladle was used to ensure even thickness of each layer. Just be sure to rinse
the ladle everytime you change to a batter of a different colour.
6. Each layer was steamed for 7 min and I’d managed 18 layers
with the prepared batter. So including time for preparing in the syrup and
mixing the batter, be sure to give yourself at least 2 plus hours for the whole
process and another 6-8 hours for the kueh to cool down sufficiently.
7. Take heed to stir the batter each time before adding a
ladleful for steaming. The powder mixture, essentially a suspension, would
settle at the bottom between the 7-min intervals and would require some
whisking to get it homogenised again. Use the back of the ladle to ease any bubbles
that formed from the whisking.
8. Grease the knife before cutting. Even with that I
still need to work on my knife skills.
