A mesmerizing multi-layered steamed cake with alternating colors, each gossamer layer made from rice flour, coconut milk, and sugar, resulting in a bouncy, sweet confection.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Combine rice flour, tapioca flour, and salt. Gradually whisk in coconut milk and water until smooth.
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2
Dissolve sugar in the batter over low heat, stirring constantly. Strain.
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3
Divide batter into two portions. Color one green with pandan extract and one pink with rose syrup.
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4
Oil a square tin and place in a steamer over boiling water.
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5
Pour a thin layer of green batter and steam 5 minutes. Add a thin layer of pink and steam 5 minutes. Repeat.
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6
Continue alternating layers until all batter is used (aim for 9-12 layers). Steam the final layer for 15 minutes.
Did You Know?
The number of layers in a kuih lapis is a point of pride — the more layers achieved, the more skilled the cook is considered.
Chef's Notes
The Story Behind Kuih Lapis
Kuih Lapis reflects the Dutch-Indonesian-Malay culinary exchange that shaped dessert traditions across Southeast Asia. In Brunei, this labor-intensive cake appears at every major celebration, its many layers symbolizing the layers of family bonds and community. The patience required to steam each layer individually has made it a test of dedication for home bakers.
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