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Local delicacies

Malaysian layer cake

Patience, layer by layer.

马来西亚千层糕

The pandan leaf goes in whole and comes out again before the jelly powder — it is there for the scent, not the colour.

Time
About an hour to cool, then set in the fridge
Two slices of layered kek lapis, green and brown, on a banana leaf and a patterned plate, a tub of Gula Apong paste standing behind.

Ingredients

  • 500 ml (2 cups) water
  • 250 g coconut sugar
  • 1 pandan leaf, knotted
  • 20 g jelly powder
  • 300 ml (1¼ cups) coconut milk or fresh milk

Method

  1. Boil the water, coconut sugar and knotted pandan leaf together over a medium heat until the sugar has fully dissolved.
  2. Take off the lid, lift out the pandan leaf, and add the jelly powder. Mix for a minute until it has dissolved.
  3. Add the coconut milk and mix for another minute.
  4. Pour into a tray and leave to cool for about an hour.
  5. Set it in the fridge, then turn it out.

Made with

Coconut sugar block

Shave it over desserts or melt it down for syrup.

See the product

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