Air Fryer Recipe: Rainbow Kuih Lapis with Coconut & Pandan Essence

 

Air Fryer Rainbow Kuih Lapis with Coconut & Pandan Essence

Air Fryer Rainbow Kuih Lapis with Coconut & Pandan

Imagine unwrapping a warm, miniature rainbow, its delicate layers revealing themselves with a gentle press. The air fryer lends a subtle crispness to the edges, a delightful textural contrast to the soft, almost bouncy layers within. Each bite releases the sweet fragrance of coconut milk and the uniquely aromatic pandan, a flavour reminiscent of vanilla with a grassy, nutty undertone. This air fryer Kuih Lapis is a testament to ingenuity, delivering a taste of Southeast Asian artistry in a convenient and elegant form. It's a small but mighty treat that's sure to impress.

Ingredients

For the Batter:

  • 1 cup (200ml) full-fat coconut milk
  • 1/2 cup (100ml) water
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) tapioca flour
  • 2 tablespoons rice flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon pandan essence (adjust to your preference)
  • Food colouring of your choice (red, yellow, green, blue, purple – or any combination you like)

Equipment:

  • Small, oven-safe or air fryer-safe ramekins or silicone moulds (approximately 3-4 inches in diameter)
  • Small bowls for dividing the batter
  • Small whisk or fork

Instructions & Method

1. Prepare the Batter:

  • In a medium saucepan, combine the coconut milk, water, and sugar. Stir over low heat until the sugar is completely dissolved. Do not boil. Remove from heat and let it cool slightly.
  • In a separate bowl, whisk together the tapioca flour, rice flour, and salt until well combined.
  • Gradually whisk the cooled coconut milk mixture into the flour mixture until smooth and there are no lumps. Strain the batter through a fine-mesh sieve into a clean bowl for an extra smooth texture.
  • Divide the batter evenly into separate small bowls, one for each colour you intend to use.

2. Colour and Flavour the Batter:

  • Add a few drops of your chosen food colouring to each bowl of batter. Stir well until the colour is evenly distributed.
  • Add the pandan essence to one of the coloured batters (or divide it among all if you prefer a more intense pandan flavour throughout). Stir well.

3. Prepare the Air Fryer and Moulds:

  • Preheat your air fryer to a low temperature, around 250°F (120°C). This gentle heat is key for even cooking and preventing the layers from puffing up too much.
  • Lightly grease your ramekins or silicone moulds with a neutral oil (like coconut oil or vegetable oil).

4. Layering and Air Frying:

  • Pour a thin layer (about 1-2 tablespoons) of your first coloured batter into one of the prepared moulds.
  • Carefully place the mould into the preheated air fryer.
  • Air fry for 3-5 minutes, or until the top surface of the layer is just set and slightly opaque but not browned. The cooking time will vary depending on your air fryer and the thickness of the layer.
  • Remove the mould from the air fryer. Gently pour a thin layer of your next chosen colour over the first layer.
  • Return the mould to the air fryer and air fry for another 3-5 minutes, or until set.
  • Repeat this layering process with the remaining coloured batters, air frying each layer until just set before adding the next.

5. Final Cook and Cooling:

  • After the last layer has been added and is set, increase the air fryer temperature slightly to 280°F (140°C) and air fry for a final 5-10 minutes to ensure the Kuih Lapis is cooked through. The edges might become slightly golden.
  • Carefully remove the moulds from the air fryer and let them cool completely at room temperature.

6. Unmoulding and Serving:

  • Once fully cooled, gently loosen the edges of the Kuih Lapis from the moulds using a thin knife or spatula.
  • Invert the moulds onto a serving plate to release the Kuih Lapis.
  • Slice into desired shapes (squares, diamonds, or wedges) and serve. The layers should peel off easily.

Tips for Success

  • Low Temperature is Key: Using a low air fryer temperature is crucial for even cooking and preventing a rubbery texture.
  • Thin Layers: Pour thin, even layers of batter for the best visual appeal and consistent cooking.
  • Don't Overcook Each Layer: Cook each layer just until set. Overcooking will make the layers less likely to stick together nicely.
  • Grease the Mould's Well: This will ensure easy unmoulding.
  • Experiment with Colours: Have fun with your food colouring choices to create vibrant and unique patterns.
  • Pandan Flavour Intensity: Adjust the amount of pandan essence to your liking. You can also infuse the coconut milk with fresh pandan leaves during the heating process for a more natural flavour. Remember fresh pandan leaves are often available in Asian grocery stores here in Auckland.
  • Resting Time: Allowing the Kuih Lapis to cool completely is important for the layers to firm up and for easier slicing and peeling.
  • Storage: Store leftover Kuih Lapis in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. It might become slightly firmer in the fridge but will soften again at room temperature.
  • Silicone Moulds: Silicone moulds can make unmoulding very easy.
  • Gentle Handling: Be gentle when layering and unmoulding the Kuih Lapis as it can be delicate.

Enjoy your fancy and convenient Air Fryer Rainbow Kuih Lapis! This method brings a modern twist to a classic favourite, perfect for a smaller treat or a fun culinary experiment.

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