Kueh Rainbow Lapis Sagu in a Bundt Pan
Recently I was inspired by someone posting her Kueh Lapis made in a Bundt pan. I was very keen to find out how difficult it is to make one.
Due to the tall structure of the bundt pan, I didn’t follow the traditional 9 layers for the kueh. I had to add four more layers to make up for the height of the bundt pan.
To make this delicious kueh, click on the video tutorial and print out the recipe below.
Thank you
Please click Image and YouTube Link below to view Video Tutorial:
YouTube Link: https://youtu.be/rZHiwQJ5gC8
Kueh Rainbow Lapis Sagu in a Bundt Pan
Course:
Snack
Keyword:
Kueh Lapis Sagyu in a Bundt Pan
Ingredients
- 500 g sugar
- 1 tsp salt
- 200 ml coconut cream
- 1 litre coconut milk
- 480 g tapioca starch
- 120 g sago powder
- Food colouring
Instructions
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Boil 8 pandan leaves in 600 ml water for 10 mins
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Sieve out the pandan water to get 500 ml
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Add sugar to the sieved pandan water
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Add salt, coconut cream and coconut milk
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Bring to boil and then remove from flame
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Set aside to cool
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Sieve coconut pandan water
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Add tapioca starch and sago powder and mix well
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Sieve mixture and set it aside
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Scoop 200g of mixture into 13 small bowls
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Add different colours to 7 bowls with food colouring and leave the other 6 bowls white
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Prepare bundt pan by lightly applying oil on the inside surface
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Place bundt pan in a wok filled with water for steaming
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Slowly pour 1st layer into bundt pan when the water is boiling
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Steam for 8 to 10 mins until surface is firm
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Do the same for the rest of the layers one at a time except for the final layer steam for 20 mins
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Remember to top up boiling water into the steamer when water level drops
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Leave the pan to cool down completely before removing the kueh
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Use a plastic scraper or knife to cut the kueh
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Can keep leftovers in the fridge but must re-steam before eating
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