DessertSnack

Kuih Lapis (Steamed Layer Cake)

Name: Kuih Lapis (Steamed Layer Cake)
Prep time: 30 min
Cook time: 1 h
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: malaysian
Ingredients: 250 g rice flour; 50 g tapioca flour; 200 g caster sugar; 800 ml coconut milk full-fat; 2 pcs pandan leaf knotted; 0.5 tsp salt; 0.25 tsp red food coloring; 0.5 tsp pandan paste; 1 tbsp vegetable oil

This vibrant steamed layer cake is a traditional Malaysian dessert with a chewy, soft texture and a subtle pandan fragrance. Each colorful layer is cooked individually, creating a beautiful striped effect. It's a delightful treat that's both fun to make and delicious to eat.

An original recipe by Forkin

Total time: 3 hr 30 min
Serves: 8
Difficulty: Medium
Per serving: 479 kcal

Vegetarian

Mise en place

Ingredients

250 grice flour
50 gtapioca flour
200 gcaster sugar
800 mlcoconut milk, full-fat
2 pcspandan leaf, knotted
0.5 tspsalt

red color

0.25 tspred food coloring

green color

0.5 tsppandan paste

for greasing

1 tbspvegetable oil

Equipment

20cm steaming pan · plastic knife · steamer · saucepan · fine-mesh sieve · wire rack · mixing bowls · whisk

The method

Step by step

1
Lightly grease a 20cm round or square steaming pan with vegetable oil.
About 2 min
Cook’s note: Ensure the pan is well-greased to prevent sticking.
2
In a medium saucepan, combine the coconut milk, pandan leaf, sugar, and salt.
About 2 min
3
Heat the mixture over medium-low heat, stirring occasionally, until the sugar dissolves. Do not boil.
About 5 min
Cook’s note: Heating the coconut milk helps dissolve the sugar completely and infuses the pandan flavor.
4
Remove the pandan leaf and let the coconut milk mixture cool completely to room temperature.
About 15 min
Cook’s note: Cooling is important to prevent the flours from clumping when added.
5
In a large bowl, whisk together the rice flour and tapioca flour.
About 1 min
6
Gradually pour the cooled coconut milk mixture into the flour mixture, whisking continuously until a smooth batter forms.
About 5 min
Cook’s note: Whisk well to avoid any lumps.
7
Strain the batter through a fine-mesh sieve into another bowl to ensure it is completely smooth.
About 2 min
Cook’s note: This step is crucial for a smooth cake texture.
8
Divide the batter evenly into three separate bowls.
About 1 min
9
Leave one bowl of batter plain (white).
10
Add the red food coloring to the second bowl and mix thoroughly until the color is uniform.
About 1 min
11
Add the pandan paste to the third bowl and mix thoroughly until the color is uniform.
About 1 min
12
Set up a steamer with water and bring it to a rolling boil over high heat.
About 5 min
Cook’s note: Ensure there is enough water for the entire steaming process.
13
Place the greased pan into the steamer.
Cook’s note: The pan should be hot before adding the first layer.
14
Pour one portion of the red batter into the hot pan, spreading it evenly.
15
Steam for 5-7 minutes, or until the layer is set and no longer sticky to the touch.
About 7 min
Cook’s note: The steaming time per layer might vary slightly depending on your steamer and heat.
16
Pour one portion of the white batter over the red layer and steam for another 5-7 minutes.
About 7 min
17
Pour one portion of the green batter over the white layer and steam for another 5-7 minutes.
About 7 min
18
Repeat the layering process with the remaining red, white, and green batters until all batter is used, steaming each layer for 5-7 minutes.
About 21 min
Cook’s note: Always ensure the previous layer is set before adding the next.
19
For the final layer, steam for an additional 10-15 minutes to ensure the entire cake is thoroughly cooked through.
About 15 min
Cook’s note: A skewer inserted into the center should come out clean.
20
Carefully remove the pan from the steamer and let the kuih lapis cool completely in the pan on a wire rack.
About 1 hr
Cook’s note: Do not attempt to remove it while warm, or it may break apart.
21
Once completely cooled (at least 2 hours, or preferably overnight), carefully unmold the kuih lapis onto a cutting board.
About 1 hr
Cook’s note: Chilling overnight makes it easier to cut cleanly.
22
Using a plastic knife or a sharp knife lightly greased with oil, cut the kuih lapis into diamond or square shapes.
About 5 min
Cook’s note: Greasing the knife prevents sticking and helps achieve clean cuts.

Per serving

Nutrition

41%Score

Calories: 479.4kcal
Protein: 4.2g
Carbs: 61.6g
Fat: 29.2g
Fibre: 3.2g
Sugar: 27.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kuih lapis in an airtight container at room temperature for up to 2 days.