Layered Rice Cake (sarawakian Kuih Lapis)
Layered Rice Cake, also known as Sarawakian Kuih Lapis, is a traditional Malaysian dessert that is popular during festive seasons and special occasions. This colorful and sweet treat is made by layering different colored rice flour batter to create a beautiful and delicious cake.
Ingredients
- 500g rice flour
- 200g sugar
- 1 liter coconut milk
- 1/2 tsp salt
- Food coloring (various colors)
Instructions
- In a large bowl, mix the rice flour, sugar, coconut milk, and salt until well combined.
- Divide the batter into different bowls and add a few drops of food coloring to each bowl to create different colored batters.
- Grease a square baking pan and pour a thin layer of one colored batter into the pan. Steam for 5 minutes until set.
- Continue layering different colored batters and steaming each layer until all the batter is used up.
- Once the last layer is steamed, let the cake cool before cutting it into squares and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 30g
- Fat
- 2g
- Protein
- 3g
Supplies
Large bowl Square baking pan Steamer
Tools
Knife Cutting board
Serving suggestions
Serve the Layered Rice Cake as a sweet treat during festive gatherings or as a dessert after a delicious Malaysian meal.
Tips & tricks
For a more vibrant and colorful cake, use natural food coloring such as pandan leaf extract or beetroot juice.
Cost
$10