Kuih Lapis

Kuih Lapis (Indonesian Steamed Layer Cake)

A traditional Indonesian steamed layer cake with vibrant, chewy layers of coconut-rice goodness. Each thin layer is steamed individually before the next is poured on, building the cake's signature striped look.

Prep

25 min

Cook

90 min

Total

115 min

Serves

9 squares (20 cm pan)

Difficulty

Medium

Recipe ingredients

• •200 g (7 oz) rice flour, not regular rice; rice flour is essential
• •50 g (¼ cup) tapioca starch, gives the signature chew
• •200 g (7 oz) sugar, fine white sugar
• •500 ml (2 cups) coconut milk, full-fat, shaken well
• •250 ml (1 cup) water
• •1 tsp salt
• •2 tbsp pandan extract, for the green layers; or use a few drops of green food coloring
• •1 tbsp coconut oil or melted butter, for brushing the pan
• •2 tbsp rice flour, extra, for dusting the pan

Steps

1. 1 Lightly grease a 20 cm (8 in) square or round heatproof pan with coconut oil and dust with rice flour, tapping out the excess. Wrap the lid of your steamer in a clean kitchen towel and secure it so condensation does not drip onto the cake.
2. 2 In a large bowl, whisk together the rice flour, tapioca starch, sugar and salt. Slowly pour in the coconut milk and water while whisking to make a smooth, lump-free batter.
3. 3 Divide the batter evenly between two bowls (about 400 ml / 1⅔ cups each). Stir the pandan extract into one bowl to make the green batter; leave the other plain (white).
4. 4 Fill a wok or large pot with water to about 2.5 cm (1 in) below the steamer rack, cover and bring to a rolling boil over high heat.
5. 5 Pour about 60 ml (¼ cup) of the white batter into the prepared pan and tilt to spread evenly. Place the pan in the steamer, cover and steam for 4-5 minutes, until the surface looks set and matte (not shiny or liquid).
6. 6 Carefully remove the pan. Pour 60 ml (¼ cup) of the green batter over the cooked white layer, tilt to cover, and steam another 4-5 minutes.
7. 7 Repeat the layering process, alternating white and green, and steaming each layer 4-5 minutes, until all the batter is used. You should end up with about 9-11 thin layers. The final layer should be steamed a little longer, 6-7 minutes.
8. 8 Test for doneness by inserting a skewer into the center of the cake; it should come out clean and the cake should feel firm and springy to the touch. Carefully lift the cake out of the steamer and let it cool completely in the pan on a wire rack, about 1 hour.
9. 9 Run a thin knife around the edges, unmould and slice into small squares or diamonds with a sharp knife wiped clean between cuts.