Скачать или смотреть Colorful 9-Layer Sweet Potato Kuih Lapis | Gao Teng Kueh) – Traditional Steamed Cake九层糕

9 Layers Sweet Potato Kueh Lapis (gao teng kueh)

This traditional layered steamed cake made out of three types of sweet potatoes. It’s Known as “Jiu Ceng Gao” in Mandarin and “Kuih Lapis” in Malay, it’s loved for its soft, springy texture and colorful layers that are so satisfying to peel apart one by one.

While it does take a bit of time to prepare, the result is absolutely worth it and I’m sure you’ll enjoy every bite! It’s a delightful treat both beautiful and fun to eat.


Recipe:
Sweet Potatoes (3 colors):
100g each of:
Purple sweet potato
Orange sweet potato
White sweet potato
– Peel and cut into small pieces.
Sugar Syrup:

270g sugar
600ml water
1 tsp salt
2 pandan leaves
Sweet Potato Mixtures (per color):
Each mixture makes 3 layers.

White Layer:

80g steamed white sweet potato
120ml thick coconut milk
90g tapioca starch
55g rice flour
20g mung bean starch

Orange Layer:
80g steamed orange sweet potato
120ml thick coconut milk
90g tapioca starch
55g rice flour
20g mung bean starch

Purple Layer:
80g steamed purple sweet potato
120ml thick coconut milk
90g tapioca starch
55g rice flour
20g mung bean starch

Method:

Steam the sweet potatoes until soft and tender. Weigh 80g of each color for the mixture and set aside.

Prepare the syrup:
In a saucepan, combine sugar, water, salt, and pandan leaves. Bring to a boil, then simmer until sugar dissolves. Remove pandan leaves and divide the syrup evenly into three portions (one for each color mixture).

Prepare the pan:
Lightly grease an 8x8 inch pan with oil and place it in the steamer to preheat.

Make the mixtures:
In three separate bowls or mixing jugs, blend each sweet potato (80g) with its respective ingredients and one portion of the sugar syrup. Blend until smooth. Divide each mixture into 3 equal portions (to form 9 layers in total).
White Layer (🤍)
Orange Layer (🧡)
Purple Layer (💜)

Layering & Steaming:
Stir the white mixture well before pouring. Pour one portion into the prepared pan, spread evenly, and steam over medium heat for 4 minutes.

Stir the orange mixture, pour one portion on top of the white layer, and steam for 5 minutes.

Next, pour one portion of the purple mixture, and steam for 5 minutes.

Continue alternating the layers (white, orange, purple) until all 9 layers are done.

For the 9th (final) layer, steam for an additional 5 minutes after the initial 5 minutes to ensure it’s fully cooked.

Finishing:
Turn off the heat and remove the lid to let the steam escape.

Let the cake sit uncovered in the steamer for 2 minutes.

Transfer the pan to a cooling rack or countertop and let it cool completely for 2–3 hours before cutting.

Use a plastic knife to slice and prevent sticking.
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