Resepi Kuih Lapis Nyonya Sukatan Cawan

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Kuih Lapis Nyonya Sukatan Cawan: Panduan Lengkap untuk Kuih Lapis yang Sempurna

Kuih Lapis, a vibrant and layered delicacy, is a cherished part of Nyonya cuisine. Its intricate layers and rich flavors make it a true masterpiece. This recipe uses the convenient "cawan" (cup) measurement, making it accessible to everyone, regardless of their baking experience. Let's embark on this delightful culinary journey and create a stunning Kuih Lapis Nyonya!

Bahan-Bahan (Ingredients):

This recipe uses standard measuring cups. Adjust quantities according to your desired size of Kuih Lapis.

• Adunan A (Batter A):

  • 4 cawan tepung gandum (4 cups all-purpose flour)
  • 1 cawan gula pasir (1 cup granulated sugar)
  • 1/2 cawan susu tepung (1/2 cup powdered milk)
  • 1/4 sudu teh garam (1/4 teaspoon salt)
  • 1/2 cawan air (1/2 cup water)
  • 2 biji telur (2 eggs)
  • 1/2 cawan santan pekat (1/2 cup thick coconut milk) - ensure it's thick, not diluted
  • 1 sudu besar esen vanilla (1 tablespoon vanilla essence)

• Adunan B (Batter B):

  • Semua bahan Adunan A (All ingredients from Batter A)
  • 2 sudu besar pewarna makanan (2 tablespoons food coloring) - choose your preferred color; red and green are traditional

• Pewarna Makanan Tambahan (Optional Food Coloring): You can add other colors for more vibrant layers. Use gel food coloring for best results and more intense colours.

Cara-Cara (Instructions):

1. Sediakan Adunan (Prepare Batter): In a large bowl, whisk together all the ingredients for Batter A until smooth and no lumps remain. Repeat for Batter B, adding your chosen food coloring.

2. Panaskan Loyang (Preheat the Pan): Grease and flour a square baking pan (approximately 8x8 inches or larger, depending on your preference). This prevents sticking. You can also line the pan with parchment paper for easier removal.

3. Proses Memasak (Baking Process):

   • Pour a thin layer (approximately 1/4 inch) of Batter A into the prepared pan.
   • Bake at 180°C (350°F) for approximately 5-7 minutes, or until the top is set. Baking time may vary depending on your oven.
   • Carefully pour a thin layer of Batter B over the set layer of Batter A.
   • Bake for another 5-7 minutes.
   • Continue alternating layers of Batter A and Batter B until all the batter is used. Aim for around 8-10 layers for a visually appealing Kuih Lapis.

4. Sejukkan (Cooling): Once all layers are baked, let the Kuih Lapis cool completely in the pan before slicing. This allows it to firm up and prevents crumbling.

5. Potong dan Hidang (Cut and Serve): Once cooled, carefully cut the Kuih Lapis into squares or diamonds. Serve and enjoy this delightful treat!

Tips dan Petua (Tips and Tricks):

• Konsistensi Adunan (Batter Consistency): The batter should be smooth and pourable, not too thick or thin. Adjust the amount of water if needed.
• Ketebalan Lapisan (Layer Thickness): Keep the layers thin and even for a beautiful, layered effect.
• Suhu Oven (Oven Temperature): Adjust the oven temperature as needed, depending on your oven’s performance. Start by checking the first layer's setting time.
• Jenis Loyang (Pan Type): A non-stick baking pan is highly recommended.
• Penyimpanan (Storage): Store leftover Kuih Lapis in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer storage.

Variasi Resepi (Recipe Variations):

You can experiment with different flavors and colors! Consider adding pandan extract for a fragrant twist, or using different food colorings to create a rainbow effect. Let your creativity flow!

This comprehensive guide to making Kuih Lapis Nyonya using cup measurements makes this traditional treat accessible to all. Enjoy the process and the delicious results! Remember to share your Kuih Lapis creations – we'd love to see them! Selamat Mencuba!