tag:blogger.com,1999:blog-12790784.post112157251906784382..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Kuih Lapislilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-12790784.post-1126566610750427322012-09-19T08:57:44.750-06:002012-09-19T08:57:44.750-06:00My mom use to make me kuih lapis when I was little...My mom use to make me kuih lapis when I was little. I want to make it for myself now. People usually eat the same foods over and over again. Boring!Mikehttp://www.rawhoney.canoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-33308991718590315682012-07-01T15:27:39.342-06:002012-07-01T15:27:39.342-06:00anonymous
this recipe is meant to be steamed in a...anonymous<br /><br />this recipe is meant to be steamed in an 8 inch round cake pan, if you would like to a square pan then, it should be 7 inch square.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-17235764771868542982012-07-01T09:23:21.679-06:002012-07-01T09:23:21.679-06:00Hi Lily
Thank you for all your wonderful recipes....Hi Lily<br /><br />Thank you for all your wonderful recipes. I tried the kuih lapis recipe but ran into a couple of issues<br /><br />1. I replaced the mung bean flour with corn flour but did not get enough batter for even the 2 parts of 16 ozs.<br /><br />2. I used the 8x8 inch tray but 4oz seemed to be too little to cover the surface. The layer came out extremely thin and parts of the tray were not covered.<br /><br />Would you know what i'm doing wrong?<br />Thanks againAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-78289246707692857142011-10-10T07:35:30.379-06:002011-10-10T07:35:30.379-06:00anonymous
i will usually zap in the microwave to ...anonymous<br /><br />i will usually zap in the microwave to bring it back to room temp. or you can steam them before servingAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-31194313089034494932011-10-09T22:07:12.227-06:002011-10-09T22:07:12.227-06:00Hi Lily, You said you cut the kuih and keep them i...Hi Lily, You said you cut the kuih and keep them in the freezer. Do you steam them before serving?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-83723465522655179432011-04-09T03:24:09.567-06:002011-04-09T03:24:09.567-06:00My 3 year old son likes nyonya kueh lapis so I wan...My 3 year old son likes nyonya kueh lapis so I wanted to make it myself. Found a few recipes and decided to try yours. The kueh turned out very good. Just the right texture and sweetness. (I used 170gm sugar) My family likes it. I wouldn't use another recipe for the same kueh. =)<br />My next attempt will be your sri muka, cos that's my girl's fav. kueh. ...Thank you.WinnieTnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-72625720183564718212011-02-28T07:09:09.126-07:002011-02-28T07:09:09.126-07:00Saleema
here is my onde onde post http://lilyng20...Saleema<br /><br />here is my onde onde post http://lilyng2000.blogspot.com/2005/10/onde-onde.htmlAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-24936925851200604612011-02-28T06:18:27.416-07:002011-02-28T06:18:27.416-07:00Hi Lily
I made kuih Lapis and it came out well.I u...Hi Lily<br />I made kuih Lapis and it came out well.I used 22gms of tapioca starch and 28gms of corn flour as i could not get moong bean flour.Tnx for posting the recipe.My family love onde onde.Can you pls.post a good recipe for onde onde in which I can easily stuff gula melaka in to the dough .The recipe i have uses only glutinous rice flour along with pandan juice.spice routehttps://www.blogger.com/profile/18389257953945923365noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-31359726467325284372011-02-03T07:17:20.905-07:002011-02-03T07:17:20.905-07:00joanne
just sub with cornflour/cornstarchjoanne<br /><br />just sub with cornflour/cornstarchAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-79157971335069655952011-02-02T21:53:36.967-07:002011-02-02T21:53:36.967-07:00Hi,
Could you please advice what should I use ins...Hi,<br /><br />Could you please advice what should I use instead of mung bean flour? I am living in Japan and couldn't get mung bean flour here. <br />Thanks in advance.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-43840155137539491802010-11-30T03:58:01.415-07:002010-11-30T03:58:01.415-07:00where did you buy the mung bean starch? thankswhere did you buy the mung bean starch? thanksdreamerhttps://www.blogger.com/profile/02466245729238334552noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-40943800090251666632010-09-24T07:24:36.900-06:002010-09-24T07:24:36.900-06:00cutehoneydew
if you have read the text on the rai...cutehoneydew<br /><br />if you have read the text on the rainbow kuih lapis you can get an idea on the difference. This first recipe is the traditional nyonya and does not use tapioca starch but has mung bean starch aka hoen kwe.<br /><br />vanillin is only a flavoring. you can sub with rose essense if you like for the pink and pandan essense for the green.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-72610557663434100082010-09-23T19:31:43.628-06:002010-09-23T19:31:43.628-06:00Lily,
I found yr another Rainbow Kuih Lapis which ...Lily,<br />I found yr another Rainbow Kuih Lapis which U use 10 layers to make it. Thought both shd b d same but take a look at yr recipe, very different. Yr rainbow using :-<br />A:<br />80 gm rice flour<br />80 gm all-purpose flour<br />180 gm tapioca starch<br />2 x 400ml cans coconut milk(SAVOY brand)<br />100 ml water<br />240 gm fine granulated sugar<br />1/8 tsp potassium carbonate & sodium bi-carbonate solution aka 'kan sui'<br />1/4 tsp salt<br /><br />B:<br />Food colorings<br />Pandan paste<br />Vanillin<br /><br />May I know which one BETTER ?<br />The old version in 2005 or the Rainbow recipe that using vanillin & "kan-sui" ?<br />What's d use of vanillin ? Is it a "must" ?CuteHoneyDewhttps://www.blogger.com/profile/04157120288238030063noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-76105031722920645572010-09-23T19:18:25.978-06:002010-09-23T19:18:25.978-06:00Hi Lily
I managed to buy a pkt of "Hun Kwee&q...Hi Lily<br />I managed to buy a pkt of "Hun Kwee" flour. Is the Hun Kwee the same with "Green Bean Powder (Hoen Kwe)" ? Am I using the right flour as instructed by U - mung bean flour ? <br />BTW, using :-<br />(a) 30g mung bean flour (lek tau tung hoon); or <br />(b) 15 gm mung bean and 15 gm tapioca flour ? <br />What's the difference using (a) or (b) ?<br /><br />Pls advice. Thx a lot.CuteHoneyDewhttps://www.blogger.com/profile/04157120288238030063noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-6806318995077770322010-09-17T08:46:18.276-06:002010-09-17T08:46:18.276-06:00Lily,
can U send me the picture of mung bean flour...Lily,<br />can U send me the picture of mung bean flour (lek tau tung hoon)<br />coz I don't know how to tell the provision uncle to get me this item in "Mandarin". Am in Singapore.<br /><br />Thx<br />Cute (email : justhoneydew@yahoo.com )Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-16685464053346840152010-08-24T12:04:37.268-06:002010-08-24T12:04:37.268-06:00anonymous
you have oversteamed the layer that is ...anonymous<br /><br />you have oversteamed the layer that is why it does not stick. Try and put in the next layer as soon as the bottom layer is just cooked.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-38100783089832284342010-08-24T09:05:31.814-06:002010-08-24T09:05:31.814-06:00I have tried your kuih lapis recipe and it taste g...I have tried your kuih lapis recipe and it taste good but unfortunately some layers do not stick well and comes off easily.Please advise.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-44867602629891099472009-12-23T19:32:47.591-07:002009-12-23T19:32:47.591-07:00elaine
glutinous rice is like you said, will be g...elaine<br /><br />glutinous rice is like you said, will be gooey and will not be firm. itis not good for this recipe.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-35629751406738294192009-12-23T15:46:22.560-07:002009-12-23T15:46:22.560-07:00HI Lily,
I have tried this recipe and a few other...HI Lily,<br /><br />I have tried this recipe and a few others from your website before and it has been great all the way through.<br /><br />I was wanting to ask what you thought if tice flour was replaced by glutinous rice flour instead for this kuih? Would it make a big difference or just be more 'gooi'?<br /><br />Thanks <br />ElaineAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-31711560928929164392009-08-19T06:12:45.143-06:002009-08-19T06:12:45.143-06:00I was introduced to your sight by a friend and am ...I was introduced to your sight by a friend and am trying this recipe for the first time. It is still in the steamer but so far it looks good! I hope it tastes as good as my friends when she makes it!<br /><br />JN (Tokyo)Unknownhttps://www.blogger.com/profile/16312196392802716211noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-47899807292757621362009-08-18T07:27:38.930-06:002009-08-18T07:27:38.930-06:00twins mama
making this kuih seems easy but to ach...twins mama<br /><br />making this kuih seems easy but to achieve what you like is hard. the coconut milk should be old enough if you are using freshly grated coconut and if using the ones from the can, use one which has the most saturated fat - i now am using Savoy brand which has 70%.<br /><br />Steam the layers until it is fully cook before adding the next, then you might get the layers peeling.<br /><br />using a good brand of mung bean starch is desirable too , some brands are softerAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-43060090340959964942009-08-18T02:21:07.555-06:002009-08-18T02:21:07.555-06:00looking for kuih lapis recipe and bump into ur blo...looking for kuih lapis recipe and bump into ur blog.. wow! ur blog makes me drooling..<br /><br />i've made this kuih twice but not really sucessful. 1st time da bottom layer stuck on da tray and it's too soft & sticky. 2nd time is is better but still too soft n sticky. i can't tear out layer by layer.. it juz all stuck together.. i might try da 3rd attempt according to ur recipe as i found u! thanks fo sharing..twins mamahttps://www.blogger.com/profile/01877816226277263645noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-40394682782556893702009-03-24T07:54:00.000-06:002009-03-24T07:54:00.000-06:00amandaask for mung bean starch in the asian stores...amanda<BR/><BR/>ask for mung bean starch in the asian stores, they will definitely have it.<BR/><BR/>you could make without it, just sub with cornflour or tapioca flour and increase it by 1 more tablespoonAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-80986752985207107962009-03-24T03:04:00.000-06:002009-03-24T03:04:00.000-06:00I have been craving for KUIH LAPIS.Do you know whe...I have been craving for KUIH LAPIS.<BR/>Do you know where i can get lek tau hoon that u mentioned? I am staying in brisbane, Australia.<BR/><BR/>Thank you for your wonderful receipe. Once i can get all the ingredients i will try it<BR/><BR/>AmandaUnknownhttps://www.blogger.com/profile/06056031831336246475noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-44351910509410808612009-02-17T23:08:00.000-07:002009-02-17T23:08:00.000-07:00Great recipe! After several years..now I have the ...Great recipe! After several years..now I have the perfect kuih lapis...thank you very much.Anonymousnoreply@blogger.com