Kuih Lapis (Malaysian Layered Steamed Cake)

About This Recipe

Kuih lapis is one of the most visually arresting sweets in the Southeast Asian canon: alternating layers of colored and white coconut-rice flour batter, each steamed individually until just set before the next is added, building a cake that slices to reveal vivid stripes of pink, green, and white. The batter is simple — rice flour, sago flour, coconut milk, and sugar, tinted with pandan or rose water — but the method is meditative: each layer must steam exactly 4-5 minutes until firm enough to hold the next without the two merging. The eating ritual is equally particular: the layers should peel apart cleanly when pulled with the fingers, one silky stratum at a time, each carrying coconut richness and gentle sweetness. Kuih lapis is a Hari Raya, Deepavali, and Chinese New Year staple across Malaysia, a symbol of patience, color, and care.

Ingredients

Serves 8

• 200 grice flour
• 50 gtapioca starch or sago flour
• 200 gsugar
• 600 mlcoconut milk
• 200 mlwater
• 0.5 tspsalt
• 1 tsppandan extract, or 100ml fresh pandan juice
• a few dropspink food coloring or rose water

Instructions

1. 1

   Make the batter

   Whisk rice flour, tapioca starch, sugar, and salt. Add coconut milk and water; whisk until smooth with no lumps. Strain through a fine sieve.

   A lump-free batter is critical for even layers.

2. 2

   Divide and color

   Divide batter into two equal portions. Add pandan extract to one (green). Add pink food coloring to the other. Stir each well.

3. 3

   Heat the pan

   Grease an 18x18 cm square pan. Place in a steamer over vigorously boiling water. Heat the pan 5 minutes before adding batter.

4. 4

   Steam the layers

   Pour 80ml of the first batter into the hot pan. Cover and steam 4-5 minutes until the layer is fully set and doesn't wobble. Repeat with the second color. Alternate colors until batter is used.

5. 5

   Final steam and cool

   After the last layer, steam an additional 8 minutes. Cool completely to room temperature (at least 2 hours) before cutting.

6. 6

   Cut and serve

   Run a knife around edges, invert, and cut into rectangles with an oiled knife. Arrange so layers are visible from the side.

Variations

• •

  9-layer kuih lapis: use three colors and build 9 alternating layers for a more dramatic visual effect.

• •

  Kuih lapis Sarawak: a different Bornean version using wheat flour, eggs, and butter baked in an oven.

Storage

Keep covered at room temperature up to 2 days, or refrigerate up to 4 days. Steam gently for 3 minutes to soften if refrigerated.

Frequently Asked Questions