We love a certain nonya kueh known to us as Rainbow Kueh or 9-layer kueh or steamed kueh lapis. Top layer is always a bright red, bottom layer is always white and in between we have beautiful rainbow colors. It is patiently steamed layer by layer until there are 9 layers. To enjoy it, we peel off layer by layer and savor it one layer at a time.
We love it coz it’s chewy, sticky, sweet, coconuty (not unlike mochi in texture). However, it’s usually full of artificial coloring. Every layer is a different color. We have to limit *sob our intake coz DD has eczema and we suspect artificial coloring and preservatives to be one of the main culprits.
OR! I could make it myself, leaving out all the bad but pretty coloring. And put in some flax seed meal to boost up the nutritive value. The result is not pretty. But never mind the lack of rainbow colors, as long as it tastes good coz we can always close our eyes when we eat! lol. Anyhow, DD gave it 2 thumbs up. “It’s soooo yummmmy!” Her words, not mine. 8D
No-Coloring 9-Layer Kueh with Flax Seed Meal
180 g tapioca starch
20 g rice flour
1/4 cup flax seed meal
400 ml coconut milk
160 ml water
1/4 tsp salt
200 g sugar
Boil pandan leaves with water for a few minutes, then discard leaves. Stir in sugar, coconut milk, and the rest of the ingredients.
Grease an 8″square pan with coconut oil. Prepare the steamer. Heat up the pan in the steamer. When steamer is ready, stir batter, spoon in about 100 ml of batter and steam 5 min. Spoon in another 100 ml of batter on top of the 1st layer and steam another 5 min. Remember to stir batter each time before using. Repeat this till all batter is used up. Steam 10 min for the last layer. Remove from steamer and leave to cool.
There is a trick to removing it from the pan. Use a piece of cling wrap and place it on top of the kueh. Flip the pan upside down. Now you are holding the kueh in your hand. Gently pry the kueh away from the sides of the pan. The whole thing should come off easily and plop onto your hand. Viola!
Now, about slicing it. It’s a sticky situation (pun intended, heheh). There’s also a trick to slicing. Using a large knife, position and press it down. No sawing motions, please. Just press down and it’s done. If you don’t want to end up with a sticky knife, you may even put a piece of cling wrap on top and press your knife down. It won’t cut through the cling wrap but will cut through your kueh. Viola again!
Remember to peel off each and every layer and savor it layer by layer.
Store leftovers in the fridge. It’ll still be soft the next day.