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【佛山、南海一帶民間喜慶節日，尤其春節，家家必做九層糕，取其“長長久久，步步高升”之意。九層糕是 一種甜米糕，做工講究。民間用白米浸透，用石磨磨成水粉，攪拌成漿，加入糖水，用銅盤放一層薄水粉，加熱蒸熟，然後逐層加粉至九層。蒸熟的九層糕層次分明，軟滑可口。
有些人還用食用色素摻入，每層紅白相間，十分好看。[1] 節日期間，人們將蒸好的九層糕切成菱形小塊，每四塊疊成一盤（三塊在下，一塊在上），先敬神、後敬祖先，然後是全家吃糕。取其吉祥之意。春節時，人們往往以鬆糕、年糕、煎堆、油角互贈親友，但九層糕則不贈與別人，據說分給別人會把吉祥分薄，於己不利。[1] 層勻美觀，軟滑可口，乳香甜潤。】資料來源：http://baike.baidu.com/view/121245.htm
我自從做了純米腸粉之後，對自磨米漿有了新的認知和喜好, 自磨米漿做的糕點帶有清新的米香，口感更柔滑，放置至第二天還是軟軟QQ的，簡直讓人欲罷不能。
今天做的這款九層糕用了南瓜泥，南瓜的甜香和漂亮的顏色讓成品看起來更吸引人，是很好的天然健康色素呢！
I have always thought Kuih Lapis a local Malaysian snack, it was known to me as 9-layered kuih (九層糕 in Chinese）for a long time. I later learnt that not only the Malaysian, the Singaporean, Indonesian, Thai and Vietnamese all have similar versions of this cake, the difference are mostly on the ratio of rice flour and starches.
I have also learned that 9-layered cake is a specialty made in Hainan and Canton province in China during festive seasons. Its name implies "longevity and growing upwards" It is also something that is made only for prayers and serves only to family members. It is not to be shared with outsiders as luck and prosperity should be preserved within the family.
As its name suggested, there should be nine layers in this kuih, hence I designed my recipe based on that. It is normally made with food coloring (red being the most common choice) in my country. I made mine with pumpkin for its sweetness and bright color, I am really pleased with the color!
For those who has been following my blog, you would have noticed that I had been experimenting with ground rice instead of rice flour in recipes lately. My Chee Cheong Fun (steamed rice rolls) project got me obsessed to ground rice, the texture and taste a freshly ground rice provides is simply out of the world. It is truly worth the while and it is hard to go back to the ordinary rice flour now.
材料：
Ingredients：
1. 把大米洗淨後泡水至少五個小時（我泡了一個晚上）。
2. 把320毫升/克水，120克糖，一點鹽和香蘭葉放到一口小鍋裏煮5-6分鍾，取出香蘭葉丟棄，糖水冷卻備用。
3. 把南瓜丁蒸熟備用。
4. 把泡好瀝幹的米、椰奶和香蘭糖水用攪拌機攪拌順滑後加入木薯粉再拌勻。
5. 把一半(550 毫升)的米漿過濾到一個深碗裏就是九層糕的白色米漿。
6. 剩下的米漿裏加入蒸熟的南瓜再攪拌一分鍾至順滑，即為黃色米漿。
I have also learned that 9-layered cake is a specialty made in Hainan and Canton province in China during festive seasons. Its name implies "longevity and growing upwards" It is also something that is made only for prayers and serves only to family members. It is not to be shared with outsiders as luck and prosperity should be preserved within the family.
As its name suggested, there should be nine layers in this kuih, hence I designed my recipe based on that. It is normally made with food coloring (red being the most common choice) in my country. I made mine with pumpkin for its sweetness and bright color, I am really pleased with the color!
For those who has been following my blog, you would have noticed that I had been experimenting with ground rice instead of rice flour in recipes lately. My Chee Cheong Fun (steamed rice rolls) project got me obsessed to ground rice, the texture and taste a freshly ground rice provides is simply out of the world. It is truly worth the while and it is hard to go back to the ordinary rice flour now.
材料：
220 克 印度長米（或任何一種秈米）
80 克 木薯粉/菱粉
120 克 南瓜 （去皮切丁）
120 克 糖
一小撮 鹽
一小撮 鹽
320 毫升 水
400 毫升/1 聽 椰奶/椰漿
400 毫升/1 聽 椰奶/椰漿
4-5 片 3-4 寸 的香蘭/斑蘭葉
Ingredients：
220 g Aged Basmati Rice （or any type of long grain rice)
80 g tapioca flour
100 g pumpkin cubes
120 g sugar
A pinch of salt
A pinch of salt
320 ml water
400 ml/1 can of coconut milk
4-5 pandan leaves/screwpine leaves
1. 把大米洗淨後泡水至少五個小時（我泡了一個晚上）。
2. 把320毫升/克水，120克糖，一點鹽和香蘭葉放到一口小鍋裏煮5-6分鍾，取出香蘭葉丟棄，糖水冷卻備用。
3. 把南瓜丁蒸熟備用。
4. 把泡好瀝幹的米、椰奶和香蘭糖水用攪拌機攪拌順滑後加入木薯粉再拌勻。
5. 把一半(550 毫升)的米漿過濾到一個深碗裏就是九層糕的白色米漿。
6. 剩下的米漿裏加入蒸熟的南瓜再攪拌一分鍾至順滑，即為黃色米漿。
1. Washed and soaked rice submerged in water for at least 5 hours, drained the rice well.
2. Place 320 ml water, 120 g of sugar, salt and pandan leaves in a saucepan/pot, bring to boil and cook for 5-6 minutes. Remove pandan leaves and let cool.
3. Steamed pumpkin cubes for 10 minutes or until cooked.
4. Grind rice, coconut milk and pandan syrup together for a few minutes until smooth. Add tapioca flour and run the mixer for a minute until the flour well incorporated.
5. Strain half of the mixture (550 ml) through a sieve into a mixing bowl, this will be our batter for white layers.
6. Add cooked pumpkin into the remaining batter, run the mixer until smooth again, this will be our yellow layers.
7. 在一個八寸的烤盤裏薄薄地抹上一層油後放到蒸籠裏大火加熱幾分鍾。
8. 取1/2杯 (125 毫升)的黃色/南瓜米漿倒入烤盤裏加蓋高火蒸3分鍾或至定型。打開蓋子把1/2杯 (125毫升)的白色米漿倒到剛剛蒸熟的南瓜層上，再蒸3分鍾。
9. 重複相同的步驟交叉蒸製黃白兩種米漿至所有米漿用完為止，記得每次倒入米漿前都要把米漿攪拌均勻。
10. 最後一層米漿倒入之後大火蒸13-15分鍾。
11. 取出蒸好的九層糕，完全冷卻（大約兩個小時）後倒扣到案板上用抹上油的刀切塊食用。
7. Grease an 8-inch baking tray and place it in steaming pot over high heat for few minutes.
8. Pour in 1/2 cup (125 ml) of yellow/pumpkin mixture, cover with lid and steam for 3 minutes or until the batter is cooked. Then add 1/2 cup (125ml) of white mixture onto yellow layer and steam for another 3 minutes.
9. Repeat the steps alternating white and yellow mixture until all the batter is used. Remember to stir the batter every time before pouring for steaming.
10. Steamed the last layer at 13-15 minutes to set the layers and to ensure the cake is fully cooked.
11. Leave the steamed Kuih Lapis to cool completely (around 2 hours), invert the pan to knock out the kuih. Grease knife before cutting.
8. Pour in 1/2 cup (125 ml) of yellow/pumpkin mixture, cover with lid and steam for 3 minutes or until the batter is cooked. Then add 1/2 cup (125ml) of white mixture onto yellow layer and steam for another 3 minutes.
9. Repeat the steps alternating white and yellow mixture until all the batter is used. Remember to stir the batter every time before pouring for steaming.
10. Steamed the last layer at 13-15 minutes to set the layers and to ensure the cake is fully cooked.
11. Leave the steamed Kuih Lapis to cool completely (around 2 hours), invert the pan to knock out the kuih. Grease knife before cutting.
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