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Kau Can Kuih Recipe , Penang Nyonya Kuih

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Kau Can Kuih (14 February 2013)


Kau Can Kuih are layered Nyonya pudding or jelly. The name means "nine-layer kuih", in reference to the number of layers this pudding is traditionally made. It is also known in Malay as Kuih Lapis, which simply translates as layered cake.

The various layers of Kau Can Kuih are given a different colour. Usually there would be a set of three colours which are repeated, usually being orange-red, pink and white. The pieces are cut in either rhombus or diamond shape (the geometrically accurate, you can call this shape rhombohedron and parallelepiped), often with jagged edges.

Kau Can Kuih Recipe


Utensils
  1. Mixing Bowl
  2. Steamer
  3. 20cm round pan
Ingredient A：
  1. 450 ml Water
  2. 350 g Sugar
  3. 6 blades of Pandan leaves
Ingredient B:
  1. 320 g Rice flour
  2. 200 g Tapioca flour
  3. 300 ml Thick coconut milk
  4. 650 ml Water
  5. 1/2 teaspoon of salt
Ingredient C:
  1. A few drops of Red food coloring
Method
  1. Cook ingredient A until sugar dissolved. Remove from heat and let it cool before use.
  2. Mix B well, and then add into the sugar syrup from step 1. Mix well and strain.
  3. Divide the flour batter into 2 portions. One portion remains white, while the other portion mix with red food coloring.
  4. Grease the round pan, then heat it in the steamer for five minutes.
  5. Pour the white batter into pan for a thickness of about 1/4 cm. Steam it covered for 5 minutes or until it sets (touch it to see if it sticks to your finger, if it doesn't, then it's set), then pour pink batter over the white layer, also a thickness of about 1/4 cm, steam it covered until it sets.
  6. Repeat the process until all the batter has been used up. you have enough white batter for final layer.
  7. For the final layer, dye the balance batter with the red dye, then pour it on the top layer, and steam it covered until set, and continue steaming for a further 15 minutes, opening the lid once every five minutes. Give it a touch test. If it goesn't stick to your finger, it is done.
材料A：
  1. 450 毫升 水
  2. 350 克 糖
  3. 6片 班兰叶
材料B:
  1. 320 克 粘米粉
  2. 200 克 薯粉
  3. 300 毫升 浓椰浆
  4. 650 毫升 水
  5. 1/2 茶匙 盐
材料C：
  1. 少许食用红色素
做法：
  1. 把材料A放进锅中煮至糖溶解，待凉备用。
  2. 将材料B拌匀，然后加入做法1的糖水中，充份混合均匀成顺滑米浆。
  3. 过沥米浆，分成2 份。一份保留白色，另一份加入少许食用红色素。
  4. 将蒸盘抹上少许油，蒸热5 分钟。
  5. 舀一大杓白米浆倒入蒸盘中，以中火蒸5 分钟至熟。
  6. 开盖，接着舀一大杓红米浆倒入蒸盘，蒸5 分钟至熟。
  7. 重复部骤蒸，至米浆用完为止。
  8. 最上一层的米浆调成深红色，蒸15分钟至熟, 期中每隔5分钟开盖一次。
  9. 取出待完全凉后才切块享用。
注：可用手指轻按糕表面，如不黏手指，表示糕已熟了。

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