Thank you Eddie, I'll try again. I really love your kueh recipes, they are very nice & sweetness just right. BTW are you a Nonya as many of your recipes are Peranakan. I hope you could also have a recipe for Blue Pea Rempah Udang. Have a good day 😊
This is the good celebration layer cake it look so beautiful..tq Eddie for the resipi n the ingredeint..love this channel..with the Christmas music may God blees you...amen
I feel like really Christmas i remember when i was young everybody was busy, excited happy what my mother prepared for us for noche buena for the whole family 😍😘😚
Hi! This is Charlotte from Holland, Michelle told me about your RUclips channel :-) reminds me of the delicious food and the good time I had visiting your place! All the best, I will keep following you for inspiration and cook sometimes something different than boring Dutch food ;-) Bye!!
Hey Charlotte :-) How are you doing? Thank you so much and hope that you will like some of the recipes that I shared. You can also follow me on my Facebook Page : facebook.com/shiokmaneddie/ so that you'll be notified of any new recipes that I will be posting. Take care and God Bless :-)
Hi Eddie, I did half size & half all the ingredients except for steaming time. Why is it every layer doesn't seem to firm up despite 10 mins per layer. Please advise. Thanks
Hi Eddies, after put coconut milk is it must let it cool down till cold then add flour? B cos after I add coconut milk boil take out from flame, put flour all stuck like glue, and 750gm tapioca flour like a lots, is it correct, pls advice, b cos I throw away the whole batch sticky like glue cannot make
Yes amount is correct and yes you need to cool it down before adding the flour in batches. The full recipe link is in the description below the video. It's mentioned in #5 under Instructions. Here's the link: bit.ly/3cxfDce
+Joanne Teh you can use all tapioca flour. Just replace the amount of sago flour with tapioca flour. The difference is a slightly softer texture without sago flour.
Hi Eddies, after the coconut boil, is it must cool dow to totally cold then can add flour? B cos I remove from flames put the flour all sticky like glue, throw away
Did you click on the link above? I just checked and #5 is not blank! Instructions 1. Boil 10 pandan leaves in 900 ml water for 10 mins. Sieve to extract 800 ml pandan water 2. Add sugar to the sieved pandan water and boil until sugar is dissolved 3. Add coconut milk and salt and mix well 4. Bring to boil and then remove from flame 5. Set aside to cool. 6. Add tapioca starch (flour) a bit at a time and mix well 7. Add sago powder (flour) and mix thoroughly 8. Sieve mixture and set it aside
I tried making it but my end mixture was a lot more thicker than yours. I have added the flour into the coconut&pandan mixture almost after I remove from flame. Could it be that?
It could be you boiled too long and the mixture has evaporated more leaving a thicker consistency. Also cool down the mixture after boiling before adding the flour.
I hope next time you can mention all the ingredients first before you start to cook because it will help to us to ready with all the ingredients if like this video we need to find all the ingredient in the video of duration 9 minutes before we can start cook Thank you
Hi, can I confirm, if I use the Kara coconut milk, I still need 1.6L of coconut milk? Or do I need to mix with water? If yes, then how is the ratio? Thank you so much!
I've not used Kara brand but have tried with Ayam and Heng Guan brands before. As long they are not "COCONUT CREAM" which are much thicker, you do not need to add any water to it. You will already be adding 800 ml of pandan water to the coconut milk.
@@ShiokmanEddie thanks for replying to my question. I just check that Kara brand is actually coconut cream. Do you know how much water to add to the cream? Otherwise i guess i have to find other brands like you mentioned. Thank you!
Looks really good - the texture that I am after...I notice the ingredients are the same as Lapis Sagu Bundt even though slightly different proportions. The texture seems harder & stiffer than what I see in your video. Maybe I got somewhere wrong..? Am going to try this one out! Thanks for sharing!
Hi Elizabeth, you could try subbing in more tapioca flour in place of the sago flour if you want a softer bite for your lapis. Personally I use purely tapioca flour and texture is great but the colour is not as vibrant as this. So it's up to you. :)
Hi Eddie, I'm going to make this later...tak boleh tahan lagi esp now I got my paws on bunga telang! Will make blue & white layers. But please tell me if I should let the coconut milk mixture cool down before adding the tapioca flour? Thanks! (Actually I'm hankering after kueh salat but need to go buy glutinous rice later or tomorrow. Cold here, malas nak keluar!)
Found the answer from the lapis in a bundt! "Hi, Yes add in the flour after you have seived out the coconut mixture while it's still hot. The coconut mixture will starts to solidify if it cools down. Also add in the flour slowly while stirring."
It's looking great...was very wobbly when first done but firming up as it cools...shrank a bit too but I guess that's normal with steaming starchy flours! Should be able to know a bit later. Shall photograph n post it to your FB if it looks decent enough! Haha!
+I-Mei Chan yes it's 750g tapioca flour. You need to cool the coconut milk Pandan water mixture for awhile before slowly adding the tapioca flour a little at a time while continuously stirring.
Well you can experiment by not boiling the coconut milk but so far others who have followed this recipe and myself have boiled the coconut milk and the kueh turns out fine
FYI, there's no discrepancy. If you have watched my video carefully and read the written recipe instructions properly, I mentioned boil pandan leaves in 900 ml water but extract 800 ml of pandan water. Due to evaporation during boiling, the 900ml water will be reduced.
chris lee, for this video I let it cooled down about 1/2 an hour but previously I've added the flour immediately after I removed from the flame. Both methods no problems.
If you can't find sago powder then just replace the same amount with tapioca flour. It will still turn out ok . The sago flour gives the kueh a bit more chewy texture and not so soft.
So good, I follow your recipe make it successfully thank you
Thank you very much for your feedback 🙏 Glad you like it 😊
@@ShiokmanEddie this is my 3rd time making this , thank you for your this good recipe, if not your recipe I couldn’t know how to make 👍
Thank you Eddie, I'll try again. I really love your kueh recipes, they are very nice & sweetness just right. BTW are you a Nonya as many of your recipes are Peranakan. I hope you could also have a recipe for Blue Pea Rempah Udang. Have a good day 😊
This is the good celebration layer cake it look so beautiful..tq Eddie for the resipi n the ingredeint..love this channel..with the Christmas music may God blees you...amen
Thank you very much and God bless you too
I really love the texture of this kueh.. ❤️
Thanks
I feel like really Christmas i remember when i was young everybody was busy, excited happy what my mother prepared for us for noche buena for the whole family 😍😘😚
Hi! This is Charlotte from Holland, Michelle told me about your RUclips channel :-) reminds me of the delicious food and the good time I had visiting your place! All the best, I will keep following you for inspiration and cook sometimes something different than boring Dutch food ;-) Bye!!
Hey Charlotte :-) How are you doing? Thank you so much and hope that you will like some of the recipes that I shared. You can also follow me on my Facebook Page : facebook.com/shiokmaneddie/ so that you'll be notified of any new recipes that I will be posting.
Take care and God Bless :-)
need to get some kueh lapis after this video!
Wow!!! Great job. Looks beautiful and I am sure that it tastes great.
Thank you very much for sharing.
+Itxazoa Thank you very much
You are very welcome.
I like the Christmas music haha
wow now I know how they make them layers
Hi Eddie, I did half size & half all the ingredients except for steaming time. Why is it every layer doesn't seem to firm up despite 10 mins per layer. Please advise. Thanks
@@lindalim8295 could be your steamer is not hot enough. It's ok to steam longer than 10 mins until almost firm. Don't need to be completely firm.
This is a good celebration cake. Love it.
Thank you very much :-)
Angie Wheatley ''
Angie Wheatley o
Angie Wheatley o
Hi. Where did you get the plastic to wrap the lapis at end? Thanks!
Got it from Phoon Huat (Redman), it comes in a roll like Scotch Tape.
👍👏👏👏👍😘nice~Yummy😍
Thank you 😊
Hi Eddies, after put coconut milk is it must let it cool down till cold then add flour? B cos after I add coconut milk boil take out from flame, put flour all stuck like glue, and 750gm tapioca flour like a lots, is it correct, pls advice, b cos I throw away the whole batch sticky like glue cannot make
Yes amount is correct and yes you need to cool it down before adding the flour in batches. The full recipe link is in the description below the video. It's mentioned in #5 under Instructions. Here's the link: bit.ly/3cxfDce
I made this jello ones a year I don't really remember.
nice colour scheme
Thank you very much
Bill Baharein
Thanks for sharing, I can't get sago powder/flour in Sydney, guess I just have to go without it, or any other option please?
+Joanne Teh you can use all tapioca flour. Just replace the amount of sago flour with tapioca flour. The difference is a slightly softer texture without sago flour.
you can sub rice flour
Coconut milk need to cool before adding the tapioca flour?
Yes but not completely cooled. It should still be warm but not hot.
Hi Eddies, after the coconut boil, is it must cool dow to totally cold then can add flour? B cos I remove from flames put the flour all sticky like glue, throw away
Yes, the full recipe link is in the description below the video. It's mentioned in #5 under Instructions. Here's the link: bit.ly/3cxfDce
Your no5 instruction blank
Did you click on the link above? I just checked and #5 is not blank!
Instructions
1. Boil 10 pandan leaves in 900 ml water for 10 mins. Sieve to extract 800 ml pandan water
2. Add sugar to the sieved pandan water and boil until sugar is dissolved
3. Add coconut milk and salt and mix well
4. Bring to boil and then remove from flame
5. Set aside to cool.
6. Add tapioca starch (flour) a bit at a time and mix well
7. Add sago powder (flour) and mix thoroughly
8. Sieve mixture and set it aside
@@ShiokmanEddie yes but show no 5 blank
I don't understand what you meant by blank. I just copied and paste part of the instruction for you above. #5 Set aside to cool
How can i get sago powder?
really hard to fine
Ntuc Fairprice online
Hi your coloursfor the kueh lapis look very nice. May I know which brand of the colouring do you use?
Thank you Zynthia. I use Wilton gel for the colouring
Thank you for your very prompt reply. Appreciate!
the most bottom layer gets most steaming. will it affect the texture i.e. becomes too hard?
+Shan No it doesn't
Hi Eddie, can I replace tapioca strach with the same amount of corn starch ?
+bennosky I'm not sure about that as I've not used corn starch for making this kueh. The texture might be different
it's almost the same as the Singapore kuih lapis.
+Tijah Jaidi yes it is 😁
singapore also got peranakan baba and nyonya mah. of course la same
nice
Notu Das Thank you
I tried making it but my end mixture was a lot more thicker than yours. I have added the flour into the coconut&pandan mixture almost after I remove from flame. Could it be that?
It could be you boiled too long and the mixture has evaporated more leaving a thicker consistency. Also cool down the mixture after boiling before adding the flour.
Shiokman Eddie can I check when adding the coconut to the pandan water, do I remove from stove or keep the fire on?
Keep the fire on because you need to bring it to a boil. once it starts to boil, remove from the stove and set aside to cool down
Not boiling but scalding point until sugar dissolved.
I hope next time you can mention all the ingredients first before you start to cook because it will help to us to ready with all the ingredients if like this video we need to find all the ingredient in the video of duration 9 minutes before we can start cook
Thank you
The link to my recipe is in the description box below the video. Click on it and you can see all the ingredients first before you start to cook.
Hi, can I confirm, if I use the Kara coconut milk, I still need 1.6L of coconut milk? Or do I need to mix with water? If yes, then how is the ratio? Thank you so much!
I've not used Kara brand but have tried with Ayam and Heng Guan brands before. As long they are not "COCONUT CREAM" which are much thicker, you do not need to add any water to it. You will already be adding 800 ml of pandan water to the coconut milk.
@@ShiokmanEddie thanks for replying to my question. I just check that Kara brand is actually coconut cream. Do you know how much water to add to the cream? Otherwise i guess i have to find other brands like you mentioned. Thank you!
@@JennyTan178 I'm afraid I do not know how thick is Kara coconut cream as I've not use it before. Sorry
@@ShiokmanEddie it's ok. Thank you so much for even willing to comment and sharing the recipes. Thanks!
Looking nice :)
What does it taste like?
Thanks, Rich coconut flavour, sweet and chewy
Shiokman Eddie
Thanks for replying. :-)
So, it looks like jello. Does it taste like chewy jello with a coconut flavor?
No I don't think it taste like jello cause it's made up of flour. I'm sorry but I don't know how to really describe it to you.
سلسلة تعلم اللغة الانجليزية مع إيمان هلال -
If i dont use a round pan, what size square pan can i use? Tks.
9 to 10 inches
Hi, i would like to know if i do 1/2 receipe, how many CM pan should i use? How many mins. should i steam each layer.
You can try 15cm to 18cm round pan. Steaming time slightly shorter. Best is to test each layer for firmness before pouring the next layer.
@@ShiokmanEddie thks so much and appreciate yr prompt reply😀
Hi coconut milk 1.6liter is how many gms
@Annietan57 1.6 litres roughly about 1.6 kg
I seen some with Sago in the kuih, how is that done please?
It's sago flour
Looks really good - the texture that I am after...I notice the ingredients are the same as Lapis Sagu Bundt even though slightly different proportions. The texture seems harder & stiffer than what I see in your video. Maybe I got somewhere wrong..? Am going to try this one out! Thanks for sharing!
Elizabeth Lim, I used much lesser sago flour for this recipe as compared to the one with the bundt pan.
Hi Elizabeth, you could try subbing in more tapioca flour in place of the sago flour if you want a softer bite for your lapis. Personally I use purely tapioca flour and texture is great but the colour is not as vibrant as this. So it's up to you. :)
Oh? I thought it was more sago flour that made it more springy yet softer...I'll try later today. Thanks!
Elizabeth Lim
Hi Eddie, I'm going to make this later...tak boleh tahan lagi esp now I got my paws on bunga telang! Will make blue & white layers. But please tell me if I should let the coconut milk mixture cool down before adding the tapioca flour? Thanks!
(Actually I'm hankering after kueh salat but need to go buy glutinous rice later or tomorrow. Cold here, malas nak keluar!)
Found the answer from the lapis in a bundt! "Hi, Yes add in the flour after you have seived out the coconut mixture while it's still hot. The coconut mixture will starts to solidify if it cools down. Also add in the flour slowly while stirring."
+Elizabeth Lim Oh ok. Can't wait to see your natural colour kueh lapis. Thanks 😊
+Elizabeth Lim Haha....Enjoy your lapis making session
It's looking great...was very wobbly when first done but firming up as it cools...shrank a bit too but I guess that's normal with steaming starchy flours! Should be able to know a bit later. Shall photograph n post it to your FB if it looks decent enough! Haha!
+Elizabeth Lim Thanks for your update. Sounds good 👍
Just to check ,is it really 750 g of tapioca flour? After mixing with the coconut milk, it thickens to a starchy mixture
+I-Mei Chan yes it's 750g tapioca flour. You need to cool the coconut milk Pandan water mixture for awhile before slowly adding the tapioca flour a little at a time while continuously stirring.
Great! Thanks. Looks like I need to redo! I assume it has to cool down till room temp?
Another question can I don't boil the coconut milk and just mix with the flour
Maybe you should try with half recipe and you can also cool down to room temp but not necessary
Well you can experiment by not boiling the coconut milk but so far others who have followed this recipe and myself have boiled the coconut milk and the kueh turns out fine
Hi, if use 24cm pan what is the recipe?
You can still use the same recipe and each layer will be slightly thicker. Or you can reduce the recipe by about 20 %
@@ShiokmanEddie Thanks
Can i use 7" square tin.? Will this recipe too much for a 7" square tin?
+Christabelle Chan yes this recipe will be too much for a 7" square tin, you probably need to reduce by about 1/2 the recipe.
Shiokman Eddie thank you for ur reply😊
+Christabelle Chan you're most welcome 😀
So does it give the texture of sago?
No
what is soya and tapio powder called in india
+seema panday sorry I've got no idea what they are called in India
Tpg beras x buh ke..
Hi, can i use this recipe for 22cm pan?
Yes you can but you will get a slightly higher Kueh with slightly thicker layers
Is it 800 or 900ml. There's discrepancy in the video and written recipe, fyi
FYI, there's no discrepancy. If you have watched my video carefully and read the written recipe instructions properly, I mentioned boil pandan leaves in 900 ml water but extract 800 ml of pandan water. Due to evaporation during boiling, the 900ml water will be reduced.
Ahh understand
wow so good
Thank you :-)
hi did you directly put the flour during the coconut milk still hot or wait it to cold? thks :D
chris lee, for this video I let it cooled down about 1/2 an hour but previously I've added the flour immediately after I removed from the flame. Both methods no problems.
Shiokman Eddie Thnks.. May i know what Brand of coconut milk u used? i used Ayam brand but when mix with the flour a lot of bubble bubbles come out.
Heng Guan coconut milk - www.primeonline.com.sg/heng-guan-fresh-natural-coconut-milk.html.
I bought mine from Sheng Siong
May I have your recipe sagu kueh
Tony Lee, my recipe is at: www.shiokmanrecipes.com/peranakan-nyonya-kueh-lapis-sagu/
You can also follow me at my Facebook page: facebook.com/shiokmaneddie/ for more recipes when I post new ones. Thanks 😁
Shiokman Eddie
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I am currently living in Qatar.
If you can't find sago powder then just replace the same amount with tapioca flour. It will still turn out ok . The sago flour gives the kueh a bit more chewy texture and not so soft.
where can i buy that sago powder.
+Annalyn Lagos If you're living in Singapore, you can get it from Phoon Huat and sometimes NTUC fairprice sells it also.
Dilecious
Thank you
Tolong bhs indonesia ckek renbo
I love this stuff, delish and fun, that sounded gay, well I'm not
. .
Lagu gila
Potong kueh lapis terlalu lambat .persembahan tatacara menggaaul tepung memotonng mengurang mina saya melihat tak mau tengok tutup