Kueh Lapis (Singapore favourite 9 layers steamed cake)

Facebook: / belmerlion
Kueh Lapis
Ingredients:
300 ml. Coconut Milk
180 grams Fine Sugar
1/2 teaspoon Salt
1/2 teaspoon Pandan Essence
260 ml. Boiling Water
200 grams Tapioca Flour
20 grams Rice Flour

[@roshanjayabalan7615]

Hi.I am a house wife.In free times see videos about FOOD and how to make kuih all.When i started deeing ur videos i am be ur fan.Futhermore ur tips are very simple.....tq

[@Gummobear]

I used to eat this as a kid. I'd seperate and nibble on each colour once by one. Now as a mum, I made this for my 3 year old who was fascinated to pull the colours apart and eat each strip separately. Great snack!

[@warrenleezy]

Yeah, layer by layer's the correct technique for kueh lapis. Eating it all at once means shortening your lifespan according to superstition 😅😂😅

[@anizabintiabubakar3061]

Tq Chef.... Salam dari Putrajaya. Saya dah buat, mmg sedap. Kuih lapis kenyal seperti ini dah lama saya cari resepi. Akhirnya jumpa resepi dari chef. Tq Chef, saya dah cuba mmg sedap. 100% rasa terbaik...

[@lasmiansihombing8331]

Sekali coba langsung jadi sesuai dengan yang ku harapkan, di pasar bawah pk baru kue ini banyak di jual, memang kue kesukaan ku , Terima kasih Mr Liem aku sudah bisa buat nih kue!

[@juandajoe3266]

Hasil nya bagaimana Bu' kenyal, sedikit keras atau bagaimana?

[@lasmiansihombing8331]

@@juandajoe3266 aduh maaf terlambat balas, hasilnya sangat pas, kenyal kenyal lembut, pokoknya masak percis seperti instruksinya pasti mantap! Keren!

[@juandajoe3266]

Terima kasih atas jawabannya

[@lasmiansihombing8331]

@@juandajoe3266 sama sama, semoga sukses!

[@rinaks1231]

​@@lasmiansihombing8331 kaka wadahnya ukuran brp?

[@ascahayamata5908]

I am Malaysin... i love kuih lapis. This kuih and Seri Muka was the most my favourite kuih. Thanks to you Mr (may i).... for positive person only... keep sharing and be united through something. Let giving love otherwise hatred. PEACE.. LOVE U ALL

[@agneschen8926]

P

[@JustJamesDean]

made this today and its so good. Thank you Michael, thank you for the easy to use recipe. After 24 hours, still soft and chewy, so good

[@Kittykitten-m4m4]

I copy almost all your recipe, because my employer's family love to eat cake and kueh, they're so happy now because i can make for them so they don't hv to buy from outside which we're not sure with it's freshness, thanks a lot, your recipe was so easy to follow.

[@michaellim]

Thanks for your kind words. 😊

[@rina2012ful]

hi michael... i love it when u peel the layers... it reminds me so much of how as a kid.. peeling the layers is the way to eat this much-loved kuih. excellent video - clear n no fuss. thanks for sharing with us.

[@michaellim]

You are welcome. 😊

[@shusha50]

yeh exactly. Pleasant memories of singapore. Miss Singapore food. we live in canada. I am a good cook so i mae lots of singaporean food.

[@agnespoh1673]

Why is my lapis too soft. Should I add more rice flour or tapioca flour? Pls advise

[@rathakrishnan7285]

Hi, Mr. Michael Lim One of my favourite is kueh lapis and when I peel each layer my memory goes back to my younger days in the 50s where I was staying at Kg Lama Road Railway Quarters, Singapore where I used to buy this kueh from an old Nonya lady for 5 cents at nearby Nelson Road market.I wholeheartedly thank you for painstakingly showing your recipe step by step.I would try making this kueh for my children who also enjoy eating it.Thanks Ratha Krishnan Singapore 🇸🇬

[@michaellim]

I wish lots of success. 😊

[@dalbirkaur1755]

Hi!Im also frm Kg.Lama.Du know the shophouses.I use to live there.Ar u frm S.T.C.?

[@dalbirkaur1755]

Hi!Ar u frm S T.C.

[@dalbirkaur1755]

Our area Kg.Bahru n Lama was famous fr its food.

[@serenedunn2402]

Thank you so much for sharing this!!!❤ Brings me back to my childhood days and now no longer living in S'pore,you've allowed me to relieve it all and it's as good as i remember plus it's homemade too!!!

[@LemLTay]

It brings back childhood memories of "kow ting kueh" (nine-layer cake) from the market, and as children, we'd peel off and eat each layer one at a time. Then our elders would admonish us and tell us to eat it properly - but where's the fun in that! PS: I didn't mind one bit the rounded corners of the mould - those pieces are strictly "the cook's privilege" to sample first!!

[@michaellim]

Hahaha, I used to do that when i was young, eating a layer at a time. 😊

[@antoniuswibowo4030]

Kow ting kueh sounds Hokian (Southern part of China)

[@zhangruyi3153]

In Teochew, we call this steamed cake gao dêng guê 九重餜 I remember eating this cake as a child and I also peeled the cake and ate it layer by layer. I should make such a cake for a good laugh travelling down memory lane. Thank you so much for sharing your recipe. God bless!

[@sallyng2065]

@@michaellim ¹

[@doriswaddington2418]

Love the simplicity and the absence of annoying background music. But the sound you made when you stir the mixture.. it was like someone crushing sand.. I will probably hear it in my sleep tonight!!

[@Casshern_Sin]

Oh man I've been trying to find this ever since I had it from a food stall in London. I'm so happy now and will be making this ASAP!

[@swiftsurfer6807]

You made it look extremely simple THANKYOU MICHAEL.

[@lourdesfrancis2201]

I love this and I can't wait to make it. Thanks for the recipe Michael.

[@jackiichocolate3172]

My favorite Kueh lapis.Thanks Michael for sharing your recipe.Everytime when thinking of eating Kueh lapis,your recipe comes right to my mind.👍👍👍👍👍👍👍

[@theanalyticalcook]

thanks for the tip on the microwave safe plastic container, made all the difference to getting that smooth kueh surface

[@UmmiAtiyahAtifsKitchen]

The best kuih lapis i have seen..very2 soft n beautiful..good job chef n tq for the recipe

[@fatimahaleeza8798]

Hi Michael, I learned a lots of your recipes because I knew it will NEVER disappoint it , thanks for the great video you shared..... love you from Indonesia.

[@4jchannel656]

This kueh as same as my mother in law give me. And we call this kue lapis sagu(tapioka).i am from indonesia. Love all your receipt. Good luck michael lim.

[@sharmilasobhie615]

Hi Michael, I made it today. It went out perfect. So delicious. Thanks for sharring. God bless you. Greets from Holland. Stay safe.

[@nicholasmahendra3229]

Maybe singapore food cannot be compared with malaysia, but what is important a very clean healthy enviroment. Hats off.

[@yanghuiling8080]

I like your recipe. The taste and texture is really good. Just that I m very doubtful with bubbles in my mixture comparing with yours in video. I need to scoop out slowly the bubbles before steaming.

[@ameliafarini45]

Mksh utk resepnya.. Semoga sllu barokah krn sdh membagi ilmu.. Aamiin

[@zaidahmhdjamin5188]

Dear Michael Lim , Tks for sharing you recipe. I did it yesterday , it was super nice and chewy. Fail proof.😍 Pls share any other kueh recipe for us to explore during Circuit Breaker.

[@dhesyaana2316]

I try many recipes but your recipes is the best sir thanks so much my boss like it

[@cynthiaang6479]

Lapis texture looks perfect n nice.. Remembering childhood days, peeling off piece by piece to eat.. Any suggestion of natural ingredients to supplement the colour for each layer..?

[@raqueleherrera7176]

Wow! I love these thank you Michael- will make this soon 🙏

[@jayarajesh2515]

Thanks for the great recipe. I made it yesterday and finished in no time. I made it again today 😊

[@annisfathimah189]

☺️☺️

[@tammertx]

Its very pretty seeing all the layers in so many colors. In vietnam, we call it bánh da lợn and its usually in pandan and mung bean layers.

[@michaellim]

Hmmmm I like that dessert very m7ch. 😊

[@annamariana8140]

Hi Michael... I've just made this, it tasted great, just like the one from the famous bengawan solo... But my Kueh, the surface wasn't smooth because the batter contained lots of small bubbles..

[@thunderbird7854]

Thank you for your efforts and expertise in sharing all your recipies, helped me a lot in preparing our traditional delicasies of Malaysia and Singapore, please more videos, thank you.

[@michaellim]

You're are welcome Dee Gill. 😊

[@ibunehaya5708]

Michael Lim remind me in1999..when i was working in tampines.me and mdm working in factory making that kue lapis....i miss that time..

[@radjeshsardar8202]

Michael Lim please opload more videos please please please please

[@agnesmenon5233]

Dee Gill Ee🍘🍘🍘🍘

[@thunderbird7854]

agnes menon ??? Innarek?

[@chuechang1146]

Thank you for this recipe.😋 I just made it and it tasted so delicious. 😱😍 My family loves it and it’s a perfect size for my small family. You are an amazing chef. I love your other recipes too, especially the cake rolls, every version of it. 😍🥰

[@annisfathimah189]

Eiruis😋

[@annisfathimah189]

Jdjeis

[@annisfathimah189]

Sjeke

[@annisfathimah189]

Siek

[@annisfathimah189]

Isieye

[@radditdhull5358]

wow ....nyamy . ........it's my favorite food.......👍👍👍👍👍👍👍👍

[@jennysalomon4618]

Wow! I just tried, it is unbelievable good👍👍😋😋simple and easy to follow, the best recipe! Thank you very much🌻🌻

[@ridsrids9405]

The way u make it looks simple and genuine. Thaaaanks for the video

[@sjafrijantisetiawan3290]

Finally found this simple recipe. I made it this afternoon. And this is really wht i want😁. Thank you Michael Lim😊

[@zahraning2289]

memang asli kue dari Indonesia. kenapa yeah ada yg gk rela?! Indonesia sangat kreatif jajanan pasar sodara Ku

[@chongyoumoicarlot9692]

Michael Lim, I love the way you show the making , no nonsense, no wasting words , just do it well and clean. Keep it up!

[@merduwatiyunos4900]

Agreed.

[@fitriasyarif2433]

This is traditional cake from Indonesia also. I tried this recipe. So good in taste, sweetness and texture. Next I'll try to add lime leaves aroma.. thanks alot Michael..

[@Asnnerd]

Yes, originally it's Indonesian.

[@dirkbohemen2765]

Thank you Mike ,going to try it . It’s very addictive.

[@OwSBchannel]

Delicious kueh kueh, well present and taste should be super. I like it and keep it in the picture.

[@RUCHYWORLD22]

Wowwwwwwww👍🏻🔥🔥🔥🔥🔥🔥🔥

[@debyyong]

thank you so much for your video..I love the video that is straight forward like yours.. not much chitty chatty introduction and all.. Good job..and keep them coming..I cant wait to try

[@sudirmanasmi1232]

Deby Yong

[@jadeforest4441]

Thank you for this recipe. Looking very tasty I will try to make this. When I was little (born in South Sumatra) we used to have this kue for afternoon snack with tea. Terima kasih Michael!

[@michaellim]

You are very welcome Jade.😊

[@khodijandekano8107]

Trmksh SDH brbsgi resebnya ,akn sya coba utk ide jualan smg brhasil amiin.sehat slalu ya kak .ERUS brkarya.

[@slchong716]

Used your recipe and made the best kueh kueh ever on my first attempt. Sticky and chewy and so yummy. Thank you so much, Michael.

[@shusha50]

Thanks for the feedback. I am gonna try it. I am from Canada but lived in singapore so loe Kueh lapis. looking fwd to making it. thks

[@kaknoraseasyrecipe9719]

Hi, new friend here frm perth, great recipe and thanks for sharing 😊🤝👍

[@d3dutch564]

paling bagus potong kue ini pake benang 👍😉 .. cara turun temurun

[@monhussein3246]

Heni Steenvoorden D

[@yanisuryani1607]

Mooi

[@dy_dadcc4234]

Ini kue lapis dari. Indonesia... Mantaaapp

[@ninayuliastuti1067]

Hi Michael! I made it and my husband loved it 😊 thankyou so much!

[@michaellim]

You are welcome. 😊

[@yongsuanlin6255]

tq sir for showing 9 layers cake. didn't know is that simple but time taxing. I will try as I love to eat. I will used aluminium foil or metal square or porcelain plate instead of plastic to steam

[@michaellim]

Of course you can use those pan, wish you success.

[@yongsuanlin6255]

+Michael Lim 🙇

[@anjaliveer]

I always go to pasar malam in singapore to get this n the other chinese authentic kueh kueh.. Thanx for showing how to make this on ur own home n thanx for bringing my childhood memory back... How about ang ku kueh michael?

[@michaellim]

Unfortunately, I can't find the Ang ku kueh mold here in belgium. 😦

[@gabriellinajane8667]

so how u find panda essence

[@sdqsdq6274]

aliexpress ?

[@ratihkurniawati4004]

Very nice! I wonder you steam in high or medium or low heat...? Thanks

[@shusha50]

Thks Michael. Have been looking for Kueh Lapis authentic recipe. thks for your great video. Hope it comes out as good as yours. Yours look exactly like the ones we used to buy in Singapore. Even the oily look and most of all when you separated the slices. Made me think of my daughter who just adores it and used to separate hers like you doing at the end to eat her kueh. I will add to this comments after i make it and let you know how it turned out. Hello from Canada. Yoiur video is crisp, to the point, and so clean. the whole video was so relaxing to watch. I am hoping mine turns out atleast half decent. will update my msg after i make it. thks for your meticulous video

[@Gluttonite]

Anytime I mix something by hand it goes everywhere... Well done!

[@tanjulia6288]

Hi Michael,Have tried many recipes, but still prefer yours. Thanks for sharing.

[@TheAndrewci]

me 2

[@ushaletchumanan1357]

Thank u for sharing. Sir wat oil u use for applying oil on the kuih

[@michaellim]

Just flavourless vegetable oil.

[@rabiahahmad8238]

Tunjuk cara yg mudah. I love it

[@mwong3721]

Hi Michael, thank you for sharing your recipes. It is clear, simple and great portion size . You are such an inspiration. I have followed your recipe and made some yummy food. Thank you :D

[@thienngahuynh5235]

Hi Michael, In the future and if you have time.... Please make this cake with mungbean in between the layers, I would love to learn to make it with your method. Thanks you very much! 💜

[@imarahima2288]

Ohw no..... i miss singapore 😢😢😢😢😢 btw thanks love it

[@lorettaflores5178]

I will try try this it looks yummy.you're doing it so neat. Thanks Michael for your recipes

[@michaellim]

You are welcome. 😊

[@annakho4343]

I just made this kuih. So so yummy. I reduced my sugar to 140g as I like it less sweet.

[@nurulsicentil5432]

Yummy,this is same lapis in my country,,i like it 👍

[@shanthijevanadam3857]

I love your kooking its always spoton thank you sir 🙏💐

[@purpleislove9]

OMG this is my favourite kueh ever! glad I found this easy-to-follow recipe video! I'm actually crying (Being away from home is tough X'D)

[@riririri4376]

Hi I am from Indonesia. I like this cake. Thank You Very much for this recipe. Michael.

[@mimiheather1]

Thanks for sharing. You doing awesome job

[@taytyty7444]

Just the right color n texture I'm used to eating and seeing since young! I'm surprised there's so many variations of kueh lapis! In Singapore I only saw two type, one is this n the other one is darker in color and slimy-ier in texture! Thanks for making this video Michael! Sg from US!

[@michaellim]

You are welcome. Many greetings from Belgium. 😊

[@helenchew5582]

Michael thanks for the reply yes is define soft you are right I think is the flour may i know what brand of the tapioca flour n the rice flour you are using Thank You

[@michaellim]

Erawan brand, product of Thailand.

[@ascahayamata5908]

I am Malaysian. Thanks chef for sharing this recipe,

[@vallimogan6388]

hi mr michael lim I tried your kuih lapis recipe it turns very well thank you very much mr Michael for the recipe

[@michaellim]

You are very welcome. I am glad you like it. 😊

[@suilham5631]

I made it. Its sooo yummy..tq for sharing.

[@queenlyyoung2613]

I had tried the recipe really taste good 😊👍 thx for sharing . Camt wait for ur next video ❤

[@inggirwiratama5222]

Yes, i'm like it...thanks for your recipe....😍😍😍

[@thigamle5801]

It is so nice, i like this kind of cake very much, we have it in Vietnam, but we used to make only 3 layers: coconut, mung bean and pandan . Can I give a tip that you should wrap your knife with plastic before cutting, it is easier, you can try when you make this cake again. Thank you for all your recipes, I am learning from you.

[@jachu1433]

Thi Gam Le using a plastic knife (the kind from take_aways) also works and glides well but needs a bit of greasing too

[@itsmeh9966]

Thi Gam Lel

[@ST-rl7dz]

I love it ! My husband lives in Singapore. So, when I go to visit I always buy some . Thank you Michael Lim for the recipe.

[@cyeoql]

I want to try this....May I know what is the container you use to steam the lapis? Thks

[@normastid]

oh michael is a great job!!!! tell me pleasse, could I bake this dessert??? I mean on surface or in middle of bread, doen't it melt???? pleasse answer me, 'cause I NEED TO KNOW IT, FOR A baking kings bread.................

[@sebastiantan1777]

tried your kueh lapis recipe it's genuine KUEH lapis in terms if TEXTURE n Very very Q compatible with BA ..AWAN SO.. better than my lessons I've attended with other instructor

[@michaellim]

Thank you, your compliment meant a lot. 😊

[@sebastiantan1777]

it's so tasty 3 days in a row I'm making it now still steaming the layers Thank you for sharing your recipes Will try out your chiffon recipes n sponge too

[@michaellim]

Wish you can share some pics of your kuih. Would love to see your successful story. If is not a hassle for you, please post some pics on my facebook page. Much appreciated. 😊Many greetings.

[@ritakwok6052]

Sebastian Tan china

[@yeapchinghow7003]

Sebastian Tan q

[@BlueStarKeiichi21]

What exactly does it taste like? It looks so good!

[@citrinebubbly8821]

Try it when you're in Singapore, it's really yummy! I'm pretty sure you'll like it. It's one of our local Malay Kueh.

[@fanniel6449]

It's springy, slightly chewy with a not overly sweet aftertaste, with lots of coconut taste. It is the kind of snacks that you can eat a lot in one sitting without feeling guilty. It is especially good eaten with hot black tea (with or without milk) or coffee in the afternoon or as breakfast treat. As a kid I would eat it by peeling it layer by layer with my hand. As a grown up, I still do, but with my mouth instead 🙈🙈 Depending on where you get your "pandan" (Screwpine leaves) extract, you will taste the subtle pandan aroma too (pandan is the best partner for coconut, rice and palm sugar)

[@sellaelek4994]

saya mau coba ach, kemaren bikin tapi kekentalan jadinya sedikit keras... semangat coba lagi😁

[@juandajoe3266]

Sella Elek, kenapa bisa keras? Apa sudah sesuai resep?

[@pingping1167]

Your recipe were truly amazing❤️❤️❤️

[@annisfathimah189]

Jweusiej

[@annisfathimah189]

Tf

[@annisfathimah189]

Hsjejdejejjkdkdjsk Dmekd Xkskx Smms Emsj Mems Msksj Sjdjsjjsksksj Sksjmsksjksksjdss Jsjdjmskd Jejs Snkajejsksmdmjiijsksi Emme Skjt

[@annisfathimah189]

Izizkeir🇦🇺

[@annisfathimah189]

Shrjekusi🇦🇿🚩🇧🇧🇦🇽🇦🇮🇦🇪🇦🇺

[@loveliamusic]

Love the way you cooking, so easy to follow n i've tried n never failed..👍👍👍

[@enenggeulis8665]

cantik, sedap, mantap kue kesukaan saya semsa kecil.

[@زينزين-ح3ظ6ض]

ما أجملها و ألذها!!!!!. ..تسلم الايادي .

[@michaellim]

Thank you. 😊

[@kulwantkaur5579]

Hi Michael. Thanks for the simple, easy and tasty recipe.

[@kartikaperencesya9151]

Thanks for your skills ...I have to try .simple n easy ...

[@SuziJacuzzie]

This cake look like Jell-O? Does taste like jello? Plus one has to have a patience like saint to do this 🍰 cake.

[@bonhamcarter4488]

Suzzette Lettman nope. Taste different.

[@y4psE]

Hi Michael, thanks for the video showing, the kuih turns out soft and chewy. Btw, just wondering if the coconut milk is referred to the thick santan or just the light coconut. Am thinking of reducing the 150ml thick coconut with the mixture of 150ml water, do you think it will work?

[@florencemalintan3266]

loves this kuih and been subscribing yr vdeo... all tutorial is easy to understand. great job

[@animatunismail2607]

Tq adek resep nya .pasti sedap btl nie .semoga sukses ya .sehat selalu .

[@z26201971]

We, my 8 yo doter n I made it at 1st trial with ur recipe! So sticky n sedaplicious Thank you

[@michaellim]

I am glad you and your daughter enjoyed it. 😃

[@JustJamesDean]

Newbie question, is it essential to open the lid and wait 1 minute before pouring the next layer?

[@michaellim]

Yes, it’s a good idea to open the lid and wait for about 1 minute or less before pouring the next layer. This helps the surface of the steamed layer to dry slightly, which prevents the colors from mixing and ensures distinct layers in your kuih lapis. This little pause can make a big difference in achieving that beautiful, layered look. Happy baking!

[@soffiyumna3457]

Nice color.....omg..the amazing kueh..this is also famouse in surabaya.

[@indahariasih2411]

Soffi Yumna

[@singlemomcookingchannel3792]

I love this ❤️

[@RayTitske]

try to wrap some platic foil around your knife . its easier to cut the Kueh Lapis.

[@dneohs3420]

sir, my advice.. firstly use plastic knife n cut into the tray in rows ..than tilt up n remove the first row frm tray ...cut piece by piece as required.. wrap each n every pcs with plastic wrapper...tq ps: my wife is making this for daily bussiness..

[@michaellim]

Thank you for your advies. If your first layer didn't come out as nice and presentable, you may remove it for certainty. And it makes sense to wrapp each piece with plastic, since is for business purposes and you are obliged to do so. As for home bakers, I don't see the need to wrap it with plastic. It is a extra cost. I am making this for my business too, never once I need to remove the first layer. The results in the the video speak for itself. Nevertheless, I appreciate your thoughts and advies.

[@aprondiaries8650]

I mean I have no words to do the justice with the kind off hardwork you do, 😍I also create food recipes so I can relate the extent of pasion and sweat u put into these kind of videos ❤️perfection on another level 😘😘biggest admirer of yours😎 Love from Apron Diaries

[@shermankoh3688]

can we use totally rice flour instead? As I have some at home. And how to store the kueh lapis sagu if cannot finish? How many days can it be kept. thanks for your kind answers

[@rykiejohn4866]

Hi, the coconut milk can i use the kara coconut milk or need to dilute with water?