Kue Lapis

Nutrition · per serving

Steps

1. 1

   Prepare the steamer by bringing water to a steady boil. Lightly oil a small heatproof square or round pan, about 12-14 cm wide. Stir the coconut milk well so the fat is evenly mixed before measuring.

   5 ml neutral oil250 ml thick coconut milk
2. 2

   In a mixing bowl, whisk together the rice flour, tapioca flour, sugar, and salt until evenly combined with no lumps of flour remaining.

   100 g rice flour40 g tapioca flour90 g fine sugar1 g salt
3. 3

   Gradually whisk in the coconut milk and water until the batter is completely smooth. Add the pandan extract and vanilla extract. Strain the batter through a fine sieve for the smoothest, most even layers.

   250 ml thick coconut milk120 ml water1 tsp pandan extract1/4 tsp vanilla extract
4. 4

   Divide the batter evenly into 3 bowls. Leave one bowl plain white, tint one bowl green with the green food coloring, and tint the last bowl pink-red with the red food coloring. Stir each bowl well so the color is uniform.

   2-3 drops green food coloring2-3 drops red food coloring
5. 5

   Place the oiled pan in the steamer for 2 minutes so it is hot; this helps the first layer set evenly. Pour in a thin first layer of batter, about 2-3 tablespoons. Cover the steamer lid with a cloth to prevent condensation from dripping on the cake, then steam for 4 minutes, or until the surface looks set and slightly glossy.

   5 ml neutral oil
6. 6

   Add the second layer in a different color, pouring gently over the back of a spoon for a neat surface. Steam for 4 minutes. Repeat with the remaining batters, alternating colors, until all batter is used; you should get about 9 thin layers total. If the batter sits, stir it before each layer because the flours settle quickly.

7. 7

   For the final layer, steam 8 minutes to cook the cake all the way through. The cake is done when the top is fully translucent and springs back lightly when touched with a wet fingertip.

8. 8

   Remove the pan from the steamer and let the kue lapis rest until warm or room temperature so the layers firm up; cutting too early will make them stick. Unmold, lightly oil a knife, and slice into small rectangles or wedges. Serve at room temperature.

Origin & History

Kue lapis is a classic Indonesian steamed layer cake found in markets, family celebrations, and snack stalls across the archipelago. Its name literally means 'layer cake,' and many regional versions exist, often flavored with pandan, coconut, and bright colors. The chewy texture comes from the combination of rice flour and starch, a hallmark of many traditional Indonesian kue.