📝 About This Recipe
Kue Lapis is a beloved Indonesian 'jajanan pasar' known for its mesmerizing colorful layers and irresistibly chewy, bouncy texture. Crafted from a delicate blend of tapioca and rice flour infused with rich coconut milk and aromatic pandan, each layer is meticulously steamed one by one to create a masterpiece of sweetness. This nostalgic treat is as much a feast for the eyes as it is for the palate, offering a gentle coconut fragrance that transports you to the tropical heart of Southeast Asia.
🥗 Ingredients
Coconut Milk Base
- 800 ml Thick Coconut Milk (freshly squeezed or high-quality canned)
- 200 ml Water
- 3 pieces Pandan Leaves (tied into knots)
- 1/2 teaspoon Salt (to balance the sweetness)
Flour Mixture
- 300 grams Tapioca Flour (provides the characteristic chewiness)
- 150 grams Rice Flour (gives the cake structure)
- 300 grams Granulated Sugar (adjust slightly based on preference)
- 1/4 teaspoon Vanilla Powder (optional for extra aroma)
Coloring and Finishing
- 1 teaspoon Pandan Paste (for green layers)
- 2-3 drops Red Food Coloring (or use beet juice for a natural tint)
- 1 tablespoon Vegetable Oil (for greasing the pan)
👨🍳 Instructions
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1
In a medium saucepan, combine the coconut milk, water, salt, and knotted pandan leaves. Bring to a gentle simmer over medium heat, stirring constantly to prevent the coconut milk from curdling.
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2
Once the mixture reaches a simmer, remove from heat and let it cool until it is lukewarm. This step is crucial; if the liquid is too hot, it will cook the flour prematurely and create lumps.
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3
In a large mixing bowl, whisk together the tapioca flour, rice flour, granulated sugar, and vanilla powder until well combined.
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4
Gradually pour the lukewarm coconut milk mixture into the dry ingredients while whisking continuously. Ensure there are no lumps and the batter is silky smooth.
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5
Strain the batter through a fine-mesh sieve into a clean bowl to remove any remaining tiny clumps of flour.
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6
Divide the batter into three equal portions in separate bowls. Leave one bowl plain (white), add pandan paste to the second (green), and red coloring to the third (pink/red).
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7
Prepare your steamer. Ensure the water is boiling vigorously and wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the cake.
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8
Lightly grease an 18x18x7 cm square heat-proof pan with vegetable oil. Place the empty pan in the steamer for 2 minutes to preheat.
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9
Pour exactly 100ml of the white batter into the pan. Spread it evenly and steam for 5 minutes over medium-high heat until the layer is set and translucent.
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10
Gently pour 100ml of the green batter over the first layer. Steam for another 5 minutes. Repeat this process, alternating colors (white, green, pink) until all the batter is used.
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11
For the very last layer, pour the remaining batter and steam for a final 20 minutes to ensure the entire cake is thoroughly cooked through.
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12
Remove the pan from the steamer and let it cool completely at room temperature for at least 4-6 hours. Do not attempt to slice it while warm, as the layers will be too soft and sticky.
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13
Once fully cooled and firm, run a thin plastic spatula around the edges to loosen the cake. Invert the pan onto a cutting board lined with plastic wrap.
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14
Grease a sharp knife with a little oil or wrap it in plastic wrap to get clean, smooth slices. Cut into bite-sized rectangles and serve.
💡 Chef's Tips
Always wrap your steamer lid with a cloth to avoid 'water craters' on the top layer. For perfectly even layers, use a measuring cup to ensure the same volume of batter is used for every single layer. If the batter thickens while sitting, give it a quick stir before pouring each layer as the flour tends to settle at the bottom. Wait until the cake is 100% cold before slicing; overnight cooling provides the best, cleanest cuts. To make it more authentic, use fresh pandan juice (blended pandan leaves with a bit of water) instead of store-bought paste.
🍽️ Serving Suggestions
Serve alongside a hot cup of Teh Tarik or Indonesian Jasmine tea for a perfect afternoon break. Arrange the slices on a platter lined with fresh banana leaves for a beautiful, rustic presentation. Pairs wonderfully with other Jajanan Pasar like 'Kue Lumpur' or 'Dadak Gulung' for a traditional dessert spread. Enjoy by peeling the layers off one by one—it’s the fun, traditional way to eat it! Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.