{"id":11795,"date":"2017-12-12T16:23:19","date_gmt":"2017-12-12T08:23:19","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=11795"},"modified":"2018-10-22T11:59:31","modified_gmt":"2018-10-22T03:59:31","slug":"kueh-lapis","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/kueh-lapis\/","title":{"rendered":"Steamed Kueh Lapis (Jiu Ceng Gao \/ \u4e5d\u5c42\u7cd5) and Panasonic Cubie Oven Review"},"content":{"rendered":"<div>\n<p class=\"p1\"><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-11796\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/Br83jHj1Tes?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div><\/p>\n<\/div>\n<div class=\"container\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-11800\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-1.jpg\" alt=\"Kueh Lapis (Nine-Layer Cake \/ Jiu Ceng Gao):This delicious kueh is distinctive for having 9 vibrantly-coloured layers, and never fails to put a smile on my face. After all, who can forget having these as a child, peeling off the layers one by one and slowly savouring each soft, springy layer of coconut-y goodness!\" width=\"680\" height=\"907\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-1.jpg?v=1592144404 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-1-600x800.jpg?v=1592144404 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-1-225x300.jpg?v=1592144404 225w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-1-510x680.jpg?v=1592144404 510w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/div>\n<p><strong><em>Disclosure: This recipe is proudly sponsored by <a href=\"https:\/\/www.panasonic.com\/sg\/consumer\/kitchen-appliance\/microwave-oven\/convection-oven\/nu-sc100.html\" target=\"_blank\" rel=\"nofollow noopener\">Panasonic Singapore<\/a>.<\/em><\/strong><\/p>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Steamed Kueh Lapis or \u4e5d\u5c42\u7cd5 (Jiu Ceng Gao) in Mandarin, is a vibrantly coloured kueh with 9 layers. The most common colour schemes are red, green and white, or rainbow colours (blue, green purple, white and red).<\/p>\n<p>It&#8217;s also a dish that my 4-year old loves to make as much as he loves to eat. His favourite part of making kueh lapis is watching me steam the layers individually, while he keeps time using the countdown timer on my phone!<\/p>\n<p>Although Kueh Lapis is not difficult to make, it <em>is<\/em> pretty time consuming as each layer needs to be steamed individually. The steaming alone can takes almost an hour to complete!<\/p>\n<p>I like to make this along with\u00a0<a href=\"http:\/\/theburningkitchen.com\/bai-tang-gao-pak-tong-go-recipe\/\">Bai Tang Gao (Pak Tong Go),<\/a>\u00a0another favourite family snack which uses similar ingredients.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-11820\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg\" alt=\"Kueh Lapis (Nine-Layer Cake \/ Jiu Ceng Gao):This delicious kueh is distinctive for having 9 vibrantly-coloured layers, and never fails to put a smile on my face. After all, who can forget having these as a child, peeling off the layers one by one and slowly savouring each soft, springy layer of coconut-y goodness!\" width=\"680\" height=\"907\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg?v=1592144398 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-600x800.jpg?v=1592144398 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-225x300.jpg?v=1592144398 225w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-510x680.jpg?v=1592144398 510w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\"><strong>PANASONIC CUBIE OVEN REVIEW<\/strong><\/span><\/h1>\n<p>So when I was invited by Panasonic to try out their Cubie Convection Steam Oven, the first dish that came to mind was Steamed Kueh Lapis.\u00a0I am really curious to put the Cubie Oven to the test to see if it will make the steaming process less onerous!<\/p>\n<p>This Steamed Kueh Lapis recipe has been written with the Cubie Steam Oven in mind. But don&#8217;t worry if you don&#8217;t own a steam oven,\u00a0you can still easily make this at home with some modifications. Please refer to the recipe notes section for the modifications if you are using the conventional steaming method.<\/p>\n<p><em>Thank you Panasonic for providing us with this lovely convection steam oven!<\/em><\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-11804\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-6.jpg\" alt=\"Kueh Lapis (Nine-Layer Cake \/ Jiu Ceng Gao):This delicious kueh is distinctive for having 9 vibrantly-coloured layers, and never fails to put a smile on my face. After all, who can forget having these as a child, peeling off the layers one by one and slowly savouring each soft, springy layer of coconut-y goodness!\" width=\"680\" height=\"907\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-6.jpg?v=1592144403 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-6-600x800.jpg?v=1592144403 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-6-225x300.jpg?v=1592144403 225w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-6-510x680.jpg?v=1592144403 510w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Since this is my first time using a steam oven, it took me 2 tries before I was satisfied with the softness and consistency of the kueh lapis. I even did a &#8216;controlled experiment&#8217; whereby I cooked the same Kueh Lapis batter side by side using the Cubie oven and the conventional steaming method. The results turned out pretty comparable so I was very happy with that! And yes, my fridge is <em>full<\/em> of Kueh Lapis right now, if anyone&#8217;s interested \ud83d\ude42<\/p>\n<p>I thought I would compile my thoughts on the Cubie Steam Oven so far:<\/p>\n<h1><strong>The Verdict<\/strong><\/h1>\n<h3>Pros:<\/h3>\n<ol>\n<li><strong>Very compact, sleek and minimalist,\u00a0<\/strong> and takes up slightly less countertop space than a microwave because of its cube shape<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11833\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Cubie-Oven.png\" alt=\"Cubie Steam Oven\" width=\"561\" height=\"455\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Cubie-Oven.png?v=1592144397 561w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Cubie-Oven-300x243.png?v=1592144397 300w\" sizes=\"(max-width: 561px) 100vw, 561px\" \/><\/li>\n<li><strong>Hassle free steam function<\/strong>, which I LOVE(!) because I find it a hassle to boil water and set up the steaming equipment just to reheat 3 pieces of kueh lapis for tea time. Moreover, it frees up\u00a0the wok and\u00a0burner so we can\u00a0cook other dishes concurrently. All you need to do is fill the water tank, which will last you 30 minutes. I like that tank is made of clear plastic so I could easily check the water level without disrupting the steaming process.<\/li>\n<li><strong>Steams food faster<\/strong> than usual because the steam is more concentrated. So <strong>yes<\/strong>, the oven <em>did<\/em> achieve my goal of making this dish less time consuming, shaving off a precious <em>15 minutes<\/em> of cooking time from 1 hour\u00a0to 45\u00a0minutes (25% improvement, <em>not too bad<\/em>!).<\/li>\n<li><strong>Inbuilt timer! \ud83d\ude42\u00a0<\/strong>In case my little time-keeper assistant decides to potter off.<\/li>\n<li><strong>Water heats up really quickly<\/strong>, you only need to set the oven to steam mode for 3 minutes to heat it up.<\/li>\n<li><strong>Very little condensation.<\/strong>\u00a0I was amazed that there were only a few droplets (sorry the photo is not very clear but its on the right of the photo) by the time I completed the 8th layer. I gave it a quick wipe before placing the 9th layer in for the final 10 minutes. In contrast, I would have had to wipe the condensation from the wok lid each time I open the lid.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-11799 size-medium\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Cubie-Oven-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Cubie-Oven-300x225.jpg?v=1592144404 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Cubie-Oven-600x450.jpg?v=1592144404 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Cubie-Oven.jpg?v=1592144404 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Cubie-Oven-500x375.jpg?v=1592144404 500w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/li>\n<\/ol>\n<h3><strong>Cons:<\/strong><\/h3>\n<ol>\n<li><strong>No &#8216;low-water&#8217; warning<\/strong> I wish the oven had a warning beep or flashing indicator to let you know if you are running low on water. I only realised I was out of water when I noticed that amount of steam had suddenly reduced.<\/li>\n<li><strong>Tinted window<\/strong>\u00a0is a tad dark, making it a little hard to see if the layers of the Kueh Lapis were cooked without actually opening the oven to check.<\/li>\n<li><strong>Compact<\/strong>\u00a0<strong>size<\/strong> is a plus for smaller family meals and space-constrained kitchens, but does limit options if you have a larger meal to prepare. I&#8217;ll still need my large oven to do weekend roasts and larger baking batches. But I would definitely use the Cubie oven for steaming dishes though because its SO convenient!<\/li>\n<\/ol>\n<h3>Untested so Far:<\/h3>\n<ol>\n<li><strong>Multi-function and Autocook modes<\/strong>\u00a0including Healthy Fry, Ferment, Convection and Steam Convection<\/li>\n<li><strong>Cool self-cleaning functions<\/strong> to remove oil and odours. I haven&#8217;t had the chance to try yet since the oven was very clean after steaming.<\/li>\n<\/ol>\n<p>Note: So far my experience of the product is only limited to testing out the steam function of the oven, which is the function that first attracted me to this oven! When time permits, I will try out the other functions and update this as I go along.<\/p>\n<p><em>The Cubie Oven retails for $399 and is available at all major departmental stores. You can check out the full product specs\u00a0<a href=\"https:\/\/www.panasonic.com\/sg\/consumer\/kitchen-appliance\/microwave-oven\/convection-oven\/nu-sc100.html\" target=\"_blank\" rel=\"nofollow noopener\">here<\/a>.<\/em><\/p>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<h2>Hunt for the &#8216;Perfect&#8217; Kueh Lapis Recipe (Does it even exist?)<\/h2>\n<p>My son and I have been searching for the softest Kueh Lapis recipe. We experimented with many recipes online, until I realised that most recipes make the stringy version of Kueh Lapis, whereas I prefer a softer texture\u00a0(so my young kids won&#8217;t choke on it!).<\/p>\n<p>The perfect recipe actually depends on your personal tastes and preferences. I like the texture of the Kueh Lapis sold at Bengawan Solo, but the layers are too thin and too soft to pull apart without breaking.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11800\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-1.jpg\" alt=\"Kueh Lapis (Nine-Layer Cake \/ Jiu Ceng Gao):This delicious kueh is distinctive for having 9 vibrantly-coloured layers, and never fails to put a smile on my face. After all, who can forget having these as a child, peeling off the layers one by one and slowly savouring each soft, springy layer of coconut-y goodness!\" width=\"680\" height=\"907\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-1.jpg?v=1592144404 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-1-600x800.jpg?v=1592144404 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-1-225x300.jpg?v=1592144404 225w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-1-510x680.jpg?v=1592144404 510w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>So I decided to experiment with the proportion of tapioca starch (more springy texture) and rice flour (softer texture). I also experimented on the proportion of liquid (water and coconut milk) to flour to get my own perfect blend!<\/p>\n<p>See the tips below so you can also modify the proportions to get to your perfect recipe!\u00a0Recipe proportions were adapted from\u00a0<a href=\"https:\/\/www.anncoojournal.com\/kuih-lapis-steamed-layer-cake\/\" target=\"_blank\" rel=\"noopener\">Anncoo Journal<\/a> and <a href=\"https:\/\/poorskinnychef.wordpress.com\/2010\/11\/07\/jiu-ceng-gao-%E4%B9%9D%E5%B1%82%E7%B3%95-kueh-lapis-sagu\/\" target=\"_blank\" rel=\"noopener\">Poor Skinny Chef.\u00a0<\/a><\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>It&#8217;s a kid-friendly dish!\u00a0<\/strong>Most children (like my son) loves eating this, and making this too!<\/li>\n<li><strong>It&#8217;s a great dish to share with friends and family<\/strong>. Since you&#8217;ll always make a big batch of Kueh Lapis, there&#8217;s always enough to share with others, or to store and eat later.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE KUEH LAPIS?\u00a0<\/span><\/h1>\n<p>Wash the pandan leaves and drain dry. Then twist the leaves to break up the veins, and tie the pandan leaves into a bundle.<\/p>\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11810\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-7.jpg\" alt=\"Tying pandan leaves over a metal pot\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-7.jpg?v=1592144401 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-7-600x375.jpg?v=1592144401 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-7-300x188.jpg?v=1592144401 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Add water, sugar, pandan leaves and salt to a pot and bring to a boil.\u00a0Simmer for 5 mins until the sugar has dissolved and the syrup smells aromatic.<\/p>\n<p>Transfer the syrup into a large heat-proof bowl through a sieve, then add the chilled coconut milk into the sugar syrup to help cool it down.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11816\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-13.jpg\" alt=\"Pandan leaves in a metal pot with a sieve over it\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-13.jpg?v=1592144400 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-13-600x375.jpg?v=1592144400 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-13-300x188.jpg?v=1592144400 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Add tapioca flour and rice flour into a seperate bowl and mix well.<\/p>\n<p>Once the sugar syrup is cool, add the flour mixture into the syrup mixture a little at a time, and stir with a hand whisk.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-11807 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-4.jpg\" alt=\"Adding flour into a glass bowl with coconut milk\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-4.jpg?v=1592144402 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-4-600x375.jpg?v=1592144402 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-4-300x188.jpg?v=1592144402 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Sieve the batter to remove any lumps, then divide the batter into 3 equal portions.\u00a0Add red and green food colouring to two of the portions, leaving the last portion white.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11812\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-9.jpg\" alt=\"Mixing batter and pouring it into a smaller glass bowl\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-9.jpg?v=1592144400 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-9-600x375.jpg?v=1592144400 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-9-300x188.jpg?v=1592144400 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Grease the bottom and sides of the non-stick square tin with oil.<\/p>\n<p>Fill the Panasonic Cubie Steam Oven water tank with water. Then place the square tin on the lower rack of the Panasonic Cubie Steam oven, and set the oven to &#8216;Steam-High&#8217; for 3 minutes.<\/p>\n<p>Stir the white batter, then use a ladle to pour in enough white batter to completely cover the bottom of the square tin. Then set the oven to &#8216;Steam-High&#8217; for 4 minutes.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11811\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-8.jpg\" alt=\"Pouring white batter into baking tray \" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-8.jpg?v=1592144401 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-8-600x375.jpg?v=1592144401 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-8-300x188.jpg?v=1592144401 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Check that the first layer of batter is completely set, then pour in just enough green batter to cover the first white layer, and set the oven to &#8216;Steam-High&#8217; for 3 minutes. Repeat this process until you have 9 layers of alternating white, green and red layers.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11805\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-2.jpg\" alt=\"Pouring green batter over white batter in baking tray \" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-2.jpg?v=1592144402 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-2-600x375.jpg?v=1592144402 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-2-300x188.jpg?v=1592144402 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>For the final layer (red), set the oven to &#8216;Steam-High&#8217; for 10-12 minutes (instead of 3 minutes) to allow the whole Kueh to set.<\/p>\n<p>Remove the Kueh Lapis from heat and allow to completely cool down (4-6 hours).<\/p>\n<p>Use a greased silicone spatula to loosen the sides of the Kueh Lapis from the square tin tray, then invert the tray over a piece of baking paper.<\/p>\n<p>Flip the kueh over so the red colour is on top. Then use a sharp greased knife to slice the Kueh Lapis into 32 (8&#215;4) or 24 (6&#215;4) pieces.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11814\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-11.jpg\" alt=\"Cutting kueh lapis with a knife into smaller blocks\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-11.jpg?v=1592144400 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-11-600x375.jpg?v=1592144400 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-Steps-11-300x188.jpg?v=1592144400 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Garnish the sliced Kueh Lapis with some cut pandan leaves and serve<\/p>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11820\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg\" alt=\"Kueh Lapis on wooden cutting board\" width=\"680\" height=\"907\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg?v=1592144398 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-600x800.jpg?v=1592144398 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-225x300.jpg?v=1592144398 225w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-510x680.jpg?v=1592144398 510w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">WHAT COCONUT MILK TO BUY?\u00a0<\/span><\/h1>\n<ol>\n<li>Use either <strong>Kara Brand UHT Coconut Cream (baking section) or Heng Guan Fresh Coconut Milk<\/strong> <strong>(chilled section)<\/strong>. Although Heng Guan brand says Coconut Milk, it is actually santan (coconut cream).<\/li>\n<li>Kara Brand is sweeter and whiter in colour, whereas the Heng Guan Brand is more aromatic but slightly greyish in colour, so it may affect the colour of your white batter. Kara Brand has the advantage of being UHT so it has a much longer shelf life, and we usually keep this in stock for &#8216;spur of the moment&#8217; cooking.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-11797 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Coconut-Cream.jpg\" alt=\"2 Brands of Coconut Cream on white bowls\" width=\"680\" height=\"510\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Coconut-Cream.jpg?v=1592144404 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Coconut-Cream-600x450.jpg?v=1592144404 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Coconut-Cream-300x225.jpg?v=1592144404 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Coconut-Cream-500x375.jpg?v=1592144404 500w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">EQUIPMENT TIPS<\/span><\/h1>\n<ol>\n<li>Some trays have grooves at the bottom, so you may need to <strong>add more batter for the first white layer in order to completely cover the bottom of the tray.<\/strong> Hence the steaming time for the first layer also needs to be slightly longer.<\/li>\n<li>If your square tin slopes upwards, <strong>take the measurements based on the inside of the base of the tin to determine if yours is a 7&#8243;x7&#8243; tin.<\/strong> For upward sloping tins, be sure to leave give some allowance as the top few layers will need slightly more batter to completely cover the previous layer.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">PREP TIPS<\/span><\/h1>\n<ol>\n<li><strong>Break up the veins of the pandan leaves<\/strong> to draw out the aromatic fragrance more easily.<\/li>\n<li><strong>You can cut the pandan leaves into small pieces<\/strong> instead. However we prefer to tie the leaves together so they can be easily removed.<\/li>\n<li><strong>Add a little salt to the coconut milk<\/strong> to make the Kueh less\u00a0&#8216;jelak&#8217; ie a feeling of bloatedness and fullness.<\/li>\n<li><strong>Always stir the batter before pouring in each layer<\/strong> to ensure a uniform consistency.<\/li>\n<li><strong>Don&#8217;t feel compelled to use up exactly one third of the batter each time.<\/strong> This recipe provides for slightly more batter than is required (because there&#8217;s nothing worse than not having enough batter to complete 9 layers). Instead, use just enough batter to completely cover the previous layer.<\/li>\n<li><strong>Always check that the previous layer has completely set<\/strong> before adding the next layer.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">CUBIE OVEN STEAMING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Use a towel to wipe the top inner surface of the oven<\/strong> just before steaming 7th or 8th layer to prevent condensation from dripping into the kueh.<\/li>\n<li><strong>Also be sure to top up the water tank<\/strong> if the water level is running low.<\/li>\n<li><strong>Ensure that the Kueh Lapis is completely cool<\/strong> before attempting to remove it from the tray, otherwise it may stick to the pan and be very difficult to cut.<\/li>\n<li><strong>Place the steamed batter in an ice bath<\/strong> to speed up the cooling process if you simply can&#8217;t wait 6 hours for the Kueh Lapis to cool!<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">CONVENTIONAL STEAMING METHOD<\/span><\/h1>\n<ol>\n<li>If you are using the conventional steaming method in a wok over the stove:\n<ol>\n<li>Fill the wok with sufficient water (water level should reach the top of the steaming rack) and bring to a boil<\/li>\n<li>Once boiling place the greased tray on the steam rack, ensuring it is level otherwise the Kueh Lapis will tilted to one side, and heat for 3 minutes<\/li>\n<li>Steam the 1st layer for 5 minutes, and 2nd to 8th layer for 4 minutes, and the last layer for 15 minutes.<\/li>\n<li>Wipe off any condensation from the wok \/ pot cover before steaming the next layer, to avoid water from dripping into the kueh and ruining it.<\/li>\n<li>Check the water level and keep a kettle of boiling water close by to top up the water in the wok as needed.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">STORING AND ADJUSTMENTS<\/span><\/h1>\n<ol>\n<li><strong>Wrap any leftover Kueh Lapis in plastic<\/strong> to prevent them from sticking together, then store in the fridge. Ensure that you remove the plastic before steaming to re-heat the Kueh Lapis.<\/li>\n<li><strong>Increase the tapioca starch by 50 \/ 100g and reduce the rice flour<\/strong> by the corresponding amount if you prefer a more springy \/ chewy texture. The flour mixture should still total up to 450g in all.<\/li>\n<li><strong>Increase the amount of coconut cream by 100 &#8211; 200g and reduce the amount of water<\/strong> by the same amount if you prefer a stronger coconut flavour. The liquid mixture should still total up to 1200 ml.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">PROPORTIONS<\/span><\/h1>\n<h4>Tapioca Starch to Rice Flour Proportion<\/h4>\n<ol>\n<li>350g, 100g &#8211; Very springy, I prefer a softer texture<\/li>\n<li>300g, 150g &#8211; Nice texture and easy to peel layers, would be nice if I can get it just a little softer<\/li>\n<li>250g, 200g &#8211; Love the soft texture, and its still relatively easy for my 4 year old to peel off the layers intact. But the layers are more fragile and may break if handled too roughly. I liked this the best<\/li>\n<\/ol>\n<h4><strong>Flour to liquids<\/strong><\/h4>\n<ol>\n<li>450g, 1000ml (50% water 50% coconut cream) &#8211; Personally find this too dense and filling<\/li>\n<li>450g, 1200ml (50% water 50% coconut cream) &#8211; Lighter and less &#8216;jelat&#8217;. If you like a richer coconut-y flavour you can try 65% coconut cream and 35% water, I&#8217;m pretty happy with the 50-50 combi.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegan-recipes\/\">Vegan<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegetarian-recipes\/\">Vegetarian<\/a>: No modifications needed<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <span style=\"text-decoration: underline;\"><a href=\"#video\">VIDEO<\/a><\/span> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-11796\" class=\"wprm-recipe-container\" data-recipe-id=\"11796\" data-servings=\"20\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg?v=1592144398\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-150x150.jpg?v=1592144398\" class=\"attachment-150x150 size-150x150\" alt=\"Kueh Lapis on wooden cutting board\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-150x150.jpg?v=1592144398 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-300x300.jpg?v=1592144398 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-100x100.jpg?v=1592144398 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-320x320.jpg?v=1592144398 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-500x500.jpg?v=1592144398 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-640x640.jpg?v=1592144398 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis-120x120.jpg?v=1592144398 120w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Kueh Lapis (Nine-Layer Cake \/ Jiu Ceng Gao)<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-user-rating-0-50\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-user-rating-0-66\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><\/svg><div id=\"wprm-recipe-user-rating-0\" class=\"wprm-recipe-rating wprm-recipe-rating-recipe-11796 wprm-user-rating wprm-user-rating-not-voted wprm-user-rating-allowed\" data-recipe=\"11796\" data-average=\"4.67\" data-count=\"9\" data-total=\"42\" data-user=\"0\" data-decimals=\"2\"data-modal-uid=\"user-rating\"><span class=\"wprm-rating-star wprm-rating-star-1 wprm-rating-star-full\" data-rating=\"1\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 1 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full\" data-rating=\"2\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 2 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-3 wprm-rating-star-full\" data-rating=\"3\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 3 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Snack<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Singaporean \/ Malaysian<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">jiu ceng gao, kueh lapis, steamed layer cake<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">55<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-11796 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"11796\" aria-label=\"Adjust recipe servings\">20<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-uppercase\">pieces<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">257<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Kueh Lapis, or Steamed Layer Cake \/ Jiu Ceng Gao, never fails to put a smile on my face. After all, who can forget having these as a child, peeling off the layers individually and slowly savouring each soft, springy layer of coconut-y goodness!<br><\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/11796\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"11796\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-11796-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"11796\" data-servings=\"20\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">600<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">400<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Castor Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">8-10<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pandan Leaves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Tapioca Flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Rice Flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">600<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/fresh-coconut-milk\/\" class=\"wprm-recipe-ingredient-link\">Coconut Cream (Santan)<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Chilled<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">7\"<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Non-stick Square Tin<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To grease pan<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4-6<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pandan Leaves (For garnishing)<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-11796-instructions-container wprm-block-text-normal\" data-recipe=\"11796\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11796-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the pandan leaves and drain dry. Then twist the leaves to break up the veins, and tie the pandan leaves into a bundle.<\/span><\/div><\/li><li id=\"wprm-recipe-11796-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add water, sugar, pandan leaves and salt to a pot and bring to a boil.&nbsp;Simmer for 5 mins until the sugar has dissolved and the syrup smells aromatic. <\/span><\/div><\/li><li id=\"wprm-recipe-11796-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer the syrup into a large heat-proof bowl through a sieve, then add the chilled coconut milk into the sugar syrup to help cool it down.<\/span><\/div><\/li><li id=\"wprm-recipe-11796-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add tapioca flour and rice flour into a seperate bowl and mix well.<\/span><\/div><\/li><li id=\"wprm-recipe-11796-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once the sugar syrup is cool, add the flour mixture into the syrup mixture a little at a time, and stir with a hand whisk.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-11796-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Sieve the batter to remove any lumps, then divide the batter into 3 equal portions.&nbsp;Add red and green food colouring to two of the portions, leaving the last portion white.<\/span><\/div><\/li><li id=\"wprm-recipe-11796-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Grease the bottom and sides of the non-stick square tin with oil.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD(45 Min using Cubie Steam Oven, 1 hour using Conventional Steaming method in recipe notes)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11796-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Fill the Panasonic Cubie Steam Oven water tank with water. Then place the square tin on the lower rack of the Panasonic Cubie Steam oven, and set the oven to 'Steam-High' for 3 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-11796-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Stir the white batter, then use a ladle to pour in enough white batter to completely cover the bottom of the square tin. Then set the oven to 'Steam-High' for 4 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-11796-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Check that the first layer of batter is completely set, then pour in just enough green batter to cover the first white layer, and set the oven to 'Steam-High' for 3 minutes. Repeat this process until you have 9 layers of alternating white, green and red layers.<\/span><\/div><\/li><li id=\"wprm-recipe-11796-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">For the final layer (red), set the oven to 'Steam-High' for 10-12 minutes (instead of 3 minutes) to allow the whole Kueh to set.<\/span><\/div><\/li><li id=\"wprm-recipe-11796-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the Kueh Lapis from heat and allow to completely cool down (4-6 hours).<\/span><\/div><\/li><li id=\"wprm-recipe-11796-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Use a greased silicone spatula to loosen the sides of the Kueh Lapis from the square tin tray, then invert the tray over a piece of baking paper.<\/span><\/div><\/li><li id=\"wprm-recipe-11796-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Flip the kueh over so the red colour is on top. Then use a sharp greased knife to slice the Kueh Lapis into 32 (8x4) or 24 (6x4) pieces.<\/span><\/div><\/li><li id=\"wprm-recipe-11796-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Garnish the sliced Kueh Lapis with some cut pandan leaves and serve.&nbsp;<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-11796\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/Br83jHj1Tes?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\">WHAT COCONUT MILK TO BUY?\u00a0<\/span><\/h4>\n<ol>\n<li>Use either <strong>Kara Brand UHT Coconut Cream (baking section) or Heng Guan Fresh Coconut Milk<\/strong> <strong>(chilled section)<\/strong>. Although Heng Guan brand says Coconut Milk, it is actually santan (coconut cream).<\/li>\n<li>Kara Brand is sweeter and whiter in colour, whereas the Heng Guan Brand is more aromatic but slightly greyish in colour, so it may affect the colour of your white batter. Kara Brand has the advantage of being UHT so it has a much longer shelf life, and we usually keep this in stock for 'spur of the moment' cooking.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">EQUIPMENT TIPS<\/span><\/h4>\n<ol>\n<li>Some trays have grooves at the bottom, so you may need to <strong>add more batter for the first white layer in order to completely cover the bottom of the tray.<\/strong> Hence the steaming time for the first layer also needs to be slightly longer.<\/li>\n<li>If your square tin slopes upwards, <strong>take the measurements based on the inside of the base of the tin to determine if yours is a 7\"x7\" tin.<\/strong> For upward sloping tins, be sure to leave give some allowance as the top few layers will need slightly more batter to completely cover the previous layer.\u00a0<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">PREP TIPS<\/span><\/h4>\n<ol>\n<li><strong>Break up the veins of the pandan leaves<\/strong> to draw out the aromatic fragrance more easily.<\/li>\n<li><strong>You can cut the pandan leaves into small pieces<\/strong> instead. However we prefer to tie the leaves together so they can be easily removed.<\/li>\n<li><strong>Add a little salt to the coconut milk<\/strong> to make the Kueh less\u00a0'jelak' ie a feeling of bloatedness and fullness.<\/li>\n<li><strong>Always stir the batter before pouring in each layer<\/strong> to ensure a uniform consistency.<\/li>\n<li><strong>Don't feel compelled to use up exactly one third of the batter each time.<\/strong> This recipe provides for slightly more batter than is required (because there's nothing worse than not having enough batter to complete 9 layers). Instead, use just enough batter to completely cover the previous layer.\u00a0<\/li>\n<li><strong>Always check that the previous layer has completely set<\/strong> before adding the next layer.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">CUBIE OVEN STEAMING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Use a towel to wipe the top inner surface of the oven<\/strong> just before steaming 7th or 8th layer to prevent condensation from dripping into the kueh.<\/li>\n<li><strong>Also be sure to top up the water tank<\/strong> if the water level is running low.<\/li>\n<li><strong>Ensure that the Kueh Lapis is completely cool<\/strong> before attempting to remove it from the tray, otherwise it may stick to the pan and be very difficult to cut.<\/li>\n<li><strong>Place the steamed batter in an ice bath<\/strong> to speed up the cooling process if you simply can't wait 6 hours for the Kueh Lapis to cool!\u00a0<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">CONVENTIONAL STEAMING METHOD<\/span><\/h4>\n<ol>\n<li>If you are using the conventional steaming method in a wok over the stove:\n<ol>\n<li>Fill the wok with sufficient water (water level should reach the top of the steaming rack) and bring to a boil<\/li>\n<li>Once boiling place the greased tray on the steam rack, ensuring it is level otherwise the Kueh Lapis will tilted to one side, and heat for 3 minutes<\/li>\n<li>Steam the 1st layer for 5 minutes, and 2nd to 8th layer for 4 minutes, and the last layer for 15 minutes.<\/li>\n<li>Wipe off any condensation from the wok \/ pot cover before steaming the next layer, to avoid water from dripping into the kueh and ruining it.\u00a0<\/li>\n<li>Check the water level and keep a kettle of boiling water close by to top up the water in the wok as needed.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">STORING AND ADJUSTMENTS<\/span><\/h4>\n<ol>\n<li><strong>Wrap any leftover Kueh Lapis in plastic<\/strong> to prevent them from sticking together, then store in the fridge. Ensure that you remove the plastic before steaming to re-heat the Kueh Lapis.<\/li>\n<li><strong>Increase the tapioca starch by 50 \/ 100g and reduce the rice flour<\/strong> by the corresponding amount if you prefer a more springy \/ chewy texture. The flour mixture should still total up to 450g in all.<\/li>\n<li><strong>Increase the amount of coconut cream by 100 - 200g and reduce the amount of water<\/strong> by the same amount if you prefer a stronger coconut flavour. The liquid mixture should still total up to 1200 ml.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">PROPORTIONS<\/span><\/h4>\n<h4>Tapioca Starch to Rice Flour Proportion<\/h4>\n<ol>\n<li>350g, 100g - Very springy, I prefer a softer texture<\/li>\n<li>300g, 150g - Nice texture and easy to peel layers, would be nice if I can get it just a little softer<\/li>\n<li>250g, 200g - Love the soft texture, and its still relatively easy for my 4 year old to peel off the layers intact. But the layers are more fragile and may break if handled too roughly. I liked this the best<\/li>\n<\/ol>\n<h4><strong>Flour to liquids<\/strong><\/h4>\n<ol>\n<li>450g, 1000ml (50% water 50% coconut cream) - Personally find this too dense and filling<\/li>\n<li>450g, 1200ml (50% water 50% coconut cream) - Lighter and less 'jelat'. If you like a richer coconut-y flavour you can try 65% coconut cream and 35% water, I'm pretty happy with the 50-50 combi.<\/li>\n<\/ol>\n<span style=\"display: block;\">\u00a0<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">\u00a0<\/span><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">257<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">40<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">10<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">61<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">107<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">19<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Kueh Lapis, or Steamed Layer Cake \/ Jiu Ceng Gao, never fails to put a smile on my face. After all, who can forget having these as a child, peeling off the layers individually and slowly savouring each soft, springy layer of coconut-y goodness!<\/p>\n","protected":false},"author":3,"featured_media":11820,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[12,34,26,28,31,1206,20,1508,1500,40,997,1493,1495,1497,1512,484,1496,1511,991,46,47,1499,1492,830,9,10,11],"tags":[1002,1547,1546,1545],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Steamed Kueh Lapis (Jiu Ceng Gao \/ \u4e5d\u5c42\u7cd5) and Panasonic Cubie Oven Review - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Kueh Lapis never fails to put a smile on my face. Who can resist having these as a child, peeling off and savouring all the soft, springy layers of coconut-y goodness!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/kueh-lapis\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Steamed Kueh Lapis (Jiu Ceng Gao \/ \u4e5d\u5c42\u7cd5) and Panasonic Cubie Oven Review - The Burning Kitchen\" \/>\n<meta property=\"og:description\" content=\"Kueh Lapis never fails to put a smile on my face. Who can resist having these as a child, peeling off and savouring all the soft, springy layers of coconut-y goodness!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theburningkitchen.com\/kueh-lapis\/\" \/>\n<meta property=\"og:site_name\" content=\"The Burning Kitchen\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/theburningkitchen\" \/>\n<meta property=\"article:published_time\" content=\"2017-12-12T08:23:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-10-22T03:59:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg?v=1592144398\" \/>\n\t<meta property=\"og:image:width\" content=\"680\" \/>\n\t<meta property=\"og:image:height\" content=\"907\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Melissa | The Undercover Chef\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@burningchef\" \/>\n<meta name=\"twitter:site\" content=\"@burningchef\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Melissa | The Undercover Chef\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"18 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/theburningkitchen.com\/kueh-lapis\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/theburningkitchen.com\/kueh-lapis\/\"},\"author\":{\"name\":\"Melissa | The Undercover Chef\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/f576a3aa6bcc13a5fcf1f00d3c50c30f\"},\"headline\":\"Steamed Kueh Lapis (Jiu Ceng Gao \/ \u4e5d\u5c42\u7cd5) and Panasonic Cubie Oven Review\",\"datePublished\":\"2017-12-12T08:23:19+00:00\",\"dateModified\":\"2018-10-22T03:59:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/theburningkitchen.com\/kueh-lapis\/\"},\"wordCount\":3631,\"commentCount\":22,\"publisher\":{\"@id\":\"https:\/\/theburningkitchen.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/kueh-lapis\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg?v=1592144398\",\"keywords\":[\"Coconut Milk\",\"Pandan Leaf\",\"Rice Flour\",\"Tapioca Flour\"],\"articleSection\":[\"0 to 1 Hour Recipes\",\"Asian Recipes\",\"Egg-Free Recipes\",\"Fish-Free Recipes\",\"Gluten-Free Recipes\",\"Hawker Recipes\",\"Kid-Friendly Recipes\",\"Make-Ahead Recipes\",\"Malaysian Recipes\",\"Nut-free\",\"Old-School Heritage Recipes\",\"Recipes\",\"Recipes by Cooking Method\",\"Recipes by Cooking Style\",\"Recipes by Cooking Time\",\"Recipes by Course\",\"Recipes by Cuisine\",\"Recipes by Dietary Preferences\",\"Restaurant-Style Recipes\",\"Shellfish-Free Recipes\",\"Singaporean Recipes\",\"Snack Recipes\",\"Sponsored\",\"Steamed Recipes\",\"Vegan-Friendly\",\"Vegetarian-Friendly Recipes\",\"Videos\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/theburningkitchen.com\/kueh-lapis\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theburningkitchen.com\/kueh-lapis\/\",\"url\":\"https:\/\/theburningkitchen.com\/kueh-lapis\/\",\"name\":\"Steamed Kueh Lapis (Jiu Ceng Gao \/ \u4e5d\u5c42\u7cd5) and Panasonic Cubie Oven Review - The Burning Kitchen\",\"isPartOf\":{\"@id\":\"https:\/\/theburningkitchen.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/theburningkitchen.com\/kueh-lapis\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/kueh-lapis\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg?v=1592144398\",\"datePublished\":\"2017-12-12T08:23:19+00:00\",\"dateModified\":\"2018-10-22T03:59:31+00:00\",\"description\":\"Kueh Lapis never fails to put a smile on my face. Who can resist having these as a child, peeling off and savouring all the soft, springy layers of coconut-y goodness!\",\"breadcrumb\":{\"@id\":\"https:\/\/theburningkitchen.com\/kueh-lapis\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/theburningkitchen.com\/kueh-lapis\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theburningkitchen.com\/kueh-lapis\/#primaryimage\",\"url\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg?v=1592144398\",\"contentUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg?v=1592144398\",\"width\":680,\"height\":907,\"caption\":\"Kueh Lapis on wooden cutting board\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/theburningkitchen.com\/kueh-lapis\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/theburningkitchen.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Steamed Kueh Lapis (Jiu Ceng Gao \/ \u4e5d\u5c42\u7cd5) and Panasonic Cubie Oven Review\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theburningkitchen.com\/#website\",\"url\":\"https:\/\/theburningkitchen.com\/\",\"name\":\"The Burning Kitchen\",\"description\":\"Authentic Chinese Recipes Made Easy\",\"publisher\":{\"@id\":\"https:\/\/theburningkitchen.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theburningkitchen.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/theburningkitchen.com\/#organization\",\"name\":\"The Burning Kitchen\",\"url\":\"https:\/\/theburningkitchen.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312\",\"contentUrl\":\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312\",\"width\":1128,\"height\":600,\"caption\":\"The Burning Kitchen\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/facebook.com\/theburningkitchen\",\"https:\/\/twitter.com\/burningchef\",\"https:\/\/instagram.com\/theburningkitchen\",\"https:\/\/pinterest.com\/burningkitchen\",\"https:\/\/youtube.com\/c\/theburningkitchen\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/f576a3aa6bcc13a5fcf1f00d3c50c30f\",\"name\":\"Melissa | The Undercover Chef\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/6a2ba7799f77a3f90d5eb2f032a44ab6?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/6a2ba7799f77a3f90d5eb2f032a44ab6?s=96&d=mm&r=g\",\"caption\":\"Melissa | The Undercover Chef\"},\"description\":\"Melissa is the technie half of the dynamic mother-and-daughter duo behind The Burning Kitchen. She loves writing about her cooking learning journey as she photographs, films and documents the craft of making delicious and authentic local dishes. She has been known to sometimes (READ: often) use The Burning Kitchen as an excuse to get Bee Leng to cook dishes she is craving!\",\"sameAs\":[\"http:\/\/theburningkitchen.com\"],\"url\":\"https:\/\/theburningkitchen.com\/author\/bee-leng\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Steamed Kueh Lapis (Jiu Ceng Gao \/ \u4e5d\u5c42\u7cd5) and Panasonic Cubie Oven Review - The Burning Kitchen","description":"Kueh Lapis never fails to put a smile on my face. Who can resist having these as a child, peeling off and savouring all the soft, springy layers of coconut-y goodness!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/theburningkitchen.com\/kueh-lapis\/","og_locale":"en_US","og_type":"article","og_title":"Steamed Kueh Lapis (Jiu Ceng Gao \/ \u4e5d\u5c42\u7cd5) and Panasonic Cubie Oven Review - The Burning Kitchen","og_description":"Kueh Lapis never fails to put a smile on my face. Who can resist having these as a child, peeling off and savouring all the soft, springy layers of coconut-y goodness!","og_url":"https:\/\/theburningkitchen.com\/kueh-lapis\/","og_site_name":"The Burning Kitchen","article_publisher":"https:\/\/facebook.com\/theburningkitchen","article_published_time":"2017-12-12T08:23:19+00:00","article_modified_time":"2018-10-22T03:59:31+00:00","og_image":[{"width":680,"height":907,"url":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg?v=1592144398","type":"image\/jpeg"}],"author":"Melissa | The Undercover Chef","twitter_card":"summary_large_image","twitter_creator":"@burningchef","twitter_site":"@burningchef","twitter_misc":{"Written by":"Melissa | The Undercover Chef","Est. reading time":"18 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/theburningkitchen.com\/kueh-lapis\/#article","isPartOf":{"@id":"https:\/\/theburningkitchen.com\/kueh-lapis\/"},"author":{"name":"Melissa | The Undercover Chef","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/f576a3aa6bcc13a5fcf1f00d3c50c30f"},"headline":"Steamed Kueh Lapis (Jiu Ceng Gao \/ \u4e5d\u5c42\u7cd5) and Panasonic Cubie Oven Review","datePublished":"2017-12-12T08:23:19+00:00","dateModified":"2018-10-22T03:59:31+00:00","mainEntityOfPage":{"@id":"https:\/\/theburningkitchen.com\/kueh-lapis\/"},"wordCount":3631,"commentCount":22,"publisher":{"@id":"https:\/\/theburningkitchen.com\/#organization"},"image":{"@id":"https:\/\/theburningkitchen.com\/kueh-lapis\/#primaryimage"},"thumbnailUrl":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg?v=1592144398","keywords":["Coconut Milk","Pandan Leaf","Rice Flour","Tapioca Flour"],"articleSection":["0 to 1 Hour Recipes","Asian Recipes","Egg-Free Recipes","Fish-Free Recipes","Gluten-Free Recipes","Hawker Recipes","Kid-Friendly Recipes","Make-Ahead Recipes","Malaysian Recipes","Nut-free","Old-School Heritage Recipes","Recipes","Recipes by Cooking Method","Recipes by Cooking Style","Recipes by Cooking Time","Recipes by Course","Recipes by Cuisine","Recipes by Dietary Preferences","Restaurant-Style Recipes","Shellfish-Free Recipes","Singaporean Recipes","Snack Recipes","Sponsored","Steamed Recipes","Vegan-Friendly","Vegetarian-Friendly Recipes","Videos"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/theburningkitchen.com\/kueh-lapis\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/theburningkitchen.com\/kueh-lapis\/","url":"https:\/\/theburningkitchen.com\/kueh-lapis\/","name":"Steamed Kueh Lapis (Jiu Ceng Gao \/ \u4e5d\u5c42\u7cd5) and Panasonic Cubie Oven Review - The Burning Kitchen","isPartOf":{"@id":"https:\/\/theburningkitchen.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/theburningkitchen.com\/kueh-lapis\/#primaryimage"},"image":{"@id":"https:\/\/theburningkitchen.com\/kueh-lapis\/#primaryimage"},"thumbnailUrl":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg?v=1592144398","datePublished":"2017-12-12T08:23:19+00:00","dateModified":"2018-10-22T03:59:31+00:00","description":"Kueh Lapis never fails to put a smile on my face. Who can resist having these as a child, peeling off and savouring all the soft, springy layers of coconut-y goodness!","breadcrumb":{"@id":"https:\/\/theburningkitchen.com\/kueh-lapis\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/theburningkitchen.com\/kueh-lapis\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/kueh-lapis\/#primaryimage","url":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg?v=1592144398","contentUrl":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/12\/Kueh-Lapis.jpg?v=1592144398","width":680,"height":907,"caption":"Kueh Lapis on wooden cutting board"},{"@type":"BreadcrumbList","@id":"https:\/\/theburningkitchen.com\/kueh-lapis\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/theburningkitchen.com\/"},{"@type":"ListItem","position":2,"name":"Steamed Kueh Lapis (Jiu Ceng Gao \/ \u4e5d\u5c42\u7cd5) and Panasonic Cubie Oven Review"}]},{"@type":"WebSite","@id":"https:\/\/theburningkitchen.com\/#website","url":"https:\/\/theburningkitchen.com\/","name":"The Burning Kitchen","description":"Authentic Chinese Recipes Made Easy","publisher":{"@id":"https:\/\/theburningkitchen.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/theburningkitchen.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/theburningkitchen.com\/#organization","name":"The Burning Kitchen","url":"https:\/\/theburningkitchen.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312","contentUrl":"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312","width":1128,"height":600,"caption":"The Burning Kitchen"},"image":{"@id":"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/facebook.com\/theburningkitchen","https:\/\/twitter.com\/burningchef","https:\/\/instagram.com\/theburningkitchen","https:\/\/pinterest.com\/burningkitchen","https:\/\/youtube.com\/c\/theburningkitchen"]},{"@type":"Person","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/f576a3aa6bcc13a5fcf1f00d3c50c30f","name":"Melissa | The Undercover Chef","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/6a2ba7799f77a3f90d5eb2f032a44ab6?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6a2ba7799f77a3f90d5eb2f032a44ab6?s=96&d=mm&r=g","caption":"Melissa | The Undercover Chef"},"description":"Melissa is the technie half of the dynamic mother-and-daughter duo behind The Burning Kitchen. She loves writing about her cooking learning journey as she photographs, films and documents the craft of making delicious and authentic local dishes. She has been known to sometimes (READ: often) use The Burning Kitchen as an excuse to get Bee Leng to cook dishes she is craving!","sameAs":["http:\/\/theburningkitchen.com"],"url":"https:\/\/theburningkitchen.com\/author\/bee-leng\/"}]}},"_links":{"self":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/posts\/11795"}],"collection":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/comments?post=11795"}],"version-history":[{"count":0,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/posts\/11795\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/media\/11820"}],"wp:attachment":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/media?parent=11795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/categories?post=11795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/tags?post=11795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}