Kueh Lapis

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

• 200 grams rice flour
• 150 grams tapioca flour
• 300 ml coconut milk
• 250 grams sugar
• 1 teaspoon salt
• 1 teaspoon pandan extract
• 1 teaspoon food coloring

Method

1. 1

   In a large mixing bowl, combine the rice flour, tapioca flour, and sugar. Mix well until fully incorporated.

2. 2

   Gradually add the coconut milk, stirring continuously to avoid lumps. Add the salt and pandan extract, and mix until smooth.

3. 3

   Divide the batter into two equal portions. In one portion, add food coloring for a vibrant layer, if desired.

4. 4

   Grease a 7-inch square steaming tray with oil. Pour a thin layer of the plain batter into the tray and steam on high heat for about 10 minutes until set.

5. 5

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

6. 6

   Once the final layer is steamed, let the Kueh Lapis cool completely in the tray before removing.

7. 7

   Cut the Kueh Lapis into small squares or rectangles. Serve chilled or at room temperature.