Kuih Lapis (Steamed Layer Cake)
Bouncy, coconutty steamed kuih built up layer by colourful layer. Peeling it apart one strip at a time is half the fun.
← Nouns Cooking · Malaysian & Singaporean
Ingredients
- 200 g tapioca flour
- 50 g Rice flour
- 180 g Sugar
- 400 ml Coconut milk
- 250 ml hot water
- ¼ tsp Salt
- 2 pandan leaves, knotted (or a few drops of pandan essence)
- 1 tsp oil, for greasing
Method
- Warm the coconut milk, hot water, sugar, salt and pandan in a pan over low heat for 3–4 min, stirring until the sugar dissolves; do not let it boil. Remove the pandan.
- Whisk the tapioca and rice flours in a bowl and gradually whisk in the warm coconut mixture until smooth. Strain the batter, then divide it into 2 or 3 bowls and tint each with a few drops of red or green food colouring (leave one white if you like).
- Grease an 18 cm square tin and heat it in a steamer over boiling water for 5 min. Stir one batter well and pour in a thin layer, about 4 tbsp.
- Cover (wrap the lid in a tea towel to stop drips) and steam over high heat for 5–6 min until the layer is set and no longer looks milky.
- Stir the next colour and pour it on top; steam for 5–6 min more. Keep alternating colours until all the batter is used, steaming the final layer for 10 min.
- Leave the kuih to cool completely, at least 4 hours, before cutting it with an oiled plastic knife into diamonds or strips.
Tips
- Always stir the batter right before pouring, because the starch sinks to the bottom and makes uneven layers.
- Kuih lapis keeps for a day at cool room temperature. The fridge makes it hard, so steam it briefly to soften.
Sources
Written in our own words after cross-checking these recipes:
Open Kuih Lapis (Steamed Layer Cake) in Nouns Cooking