Kue Lapis

Indulge in the vibrant layers of Kue Lapis, a traditional Indonesian steamed cake made with rice and tapioca flour, infused with creamy coconut milk and fragrant pandan. Perfect for festive gatherings or a sweet afternoon treat.

• 200 grams rice flour
• 100 grams tapioca flour
• 250 ml coconut milk
• 200 grams granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon pandan extract
• 1 teaspoon food coloring

Method

1. 1

   In a mixing bowl, combine rice flour, tapioca flour, sugar, and salt. Mix well to combine.

2. 2

   Gradually add coconut milk to the dry mixture, stirring constantly to avoid lumps.

3. 3

   Divide the batter into two separate bowls. In one bowl, add pandan extract and green food coloring, mixing until well combined.

4. 4

   Grease a steaming pan or a heatproof dish. Pour a thin layer of the pandan batter into the pan and steam for about 10 minutes until set.

5. 5

   After the first layer is set, pour a layer of the plain batter over it and steam for another 10 minutes. Repeat the layering process until all the batter is used up.

6. 6

   Once all layers are steamed, let the kue lapis cool before slicing into pieces.

7. 7

   Serve at room temperature or chilled, and enjoy your kue lapis!