Lapis Sago 娘惹风味糕点 - By Fiona Lau

Lapis Sago 娘惹风味糕点

Recipe credit Alan Goh 

Ingredients ( for a 8 x 8 ” 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 : 
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.

 

recipe link :http://travelling-foodies.com/2011/10/29/when-we-were-young-lapis-sagu/