📝 About This Recipe
Kue Lapis is a beloved Indonesian 'jajan pasar' or market snack, celebrated for its striking colorful layers and addictive chewy-tender texture. This classic dessert is crafted from a silky blend of coconut milk, tapioca flour, and rice flour, resulting in a gluten-free treat that is as beautiful to look at as it is to eat. Each delicate layer is steamed individually to create a mesmerizing stack that reflects the vibrant culinary heritage of Southeast Asia.
🥗 Ingredients
The Coconut Base
- 800 ml Full-fat Coconut Milk (high quality, canned or fresh)
- 3 pieces Pandan Leaves (tied into a knot)
- 250 grams Granulated Sugar (adjust slightly for sweetness preference)
- 1/2 teaspoon Fine Sea Salt (to balance the richness)
The Flour Mix
- 300 grams Tapioca Flour (provides the signature chewiness)
- 150 grams Rice Flour (gives the cake structure)
- 1 teaspoon Vanilla Extract (pure extract preferred)
Coloring and Finishing
- 1/2 teaspoon Pandan Paste (for green layers)
- 2-3 drops Red Food Coloring (or use beet juice for a natural pink)
- 1 tablespoon Vegetable Oil (for greasing the pan)
👨🍳 Instructions
-
1
In a medium saucepan, combine the coconut milk, sugar, salt, and knotted pandan leaves. Heat over medium-low heat, stirring constantly until the sugar is fully dissolved. Do not let it boil. Remove from heat and let it cool until lukewarm.
-
2
In a large mixing bowl, sift together the tapioca flour and rice flour to ensure there are no lumps.
-
3
Slowly pour the cooled coconut milk mixture into the dry ingredients, whisking continuously until the batter is smooth and free of clumps. Stir in the vanilla extract.
-
4
Strain the batter through a fine-mesh sieve into a clean bowl to ensure an absolutely silky texture.
-
5
Divide the batter equally into three separate bowls. Leave one bowl plain (white). Add pandan paste to the second bowl (green) and red coloring to the third bowl (pink/red).
-
6
Prepare your steamer. Fill the bottom with water and bring to a steady boil. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the cake.
-
7
Lightly grease a 7x7 inch square heat-proof pan with vegetable oil. Place the empty pan in the steamer for 2 minutes to preheat.
-
8
Measure out about 100ml of the white batter and pour it into the hot pan. Spread it evenly. Cover and steam for 5 minutes over medium heat until the layer is set and translucent.
-
9
Open the steamer and pour 100ml of the green batter directly over the first layer. Steam for another 5 minutes. Repeat this process, alternating colors (White, Green, Pink) until all the batter is used.
-
10
For the very last layer, pour the remaining batter and steam for a final 15-20 minutes to ensure the entire cake is thoroughly cooked through.
-
11
Remove the pan from the steamer and place it on a wire rack. You must let the Kue Lapis cool completely at room temperature (at least 3-4 hours) before attempting to slice it.
-
12
Once cold, run a thin plastic spatula or a knife wrapped in cling film around the edges. Invert the pan to release the cake onto a cutting board.
-
13
Grease your knife lightly with oil or wrap it in plastic wrap to get clean, sharp slices. Cut into rectangular pieces and serve.
💡 Chef's Tips
Always wrap your steamer lid with a towel to avoid 'rain' marks on the surface of your cake. Stir the batter in the bowls every time before measuring a layer, as the flour tends to settle at the bottom. Wait for the cake to be 100% cold before slicing; if it's even slightly warm, it will be too sticky to cut cleanly. For more vibrant layers, use a precise measuring cup for every layer to ensure they are of equal thickness. If you see air bubbles after pouring a layer, gently pop them with a toothpick for a smooth finish.
🍽️ Serving Suggestions
Serve at room temperature with a hot cup of Jasmine tea or Indonesian Oolong. Pair with a side of freshly grated coconut lightly seasoned with salt for extra texture. Pack into bento boxes for a beautiful and portable afternoon snack. Enjoy layer by layer—many people love to peel the thin sheets apart and eat them one by one! Display on a white ceramic platter to make the vibrant colors pop.