Commonly known as 九层糕 or steamed kueh lapis, this dish is bound to be familiar to most of us who have eaten it growing up. It has a nice smooth texture and is a sure hit for many.
Today’s recipe will be an interesting twist! We are using the limited edition Nutrisoy Purple Sweet Potato Soya Milk (made with real purple sweet potato!) to alternate with regular soya milk to create a purple and white soy kueh lapis. The steps are so so easy, and just require soya milk, a bit of sugar, tapioca starch and rice flour.
Alternate the layers every 4 minutes, and it won’t be long before you have this kueh recreated at the comfort of home, with that purple sweet potato soya taste – A nostalgic yet fun treat for the young at heart!