Layered Rice Cakes (kueh Kueh Lapis)
Layered Rice Cakes, also known as Kueh Kueh Lapis, are a popular Peranakan dessert known for their colorful and intricate layers. This sweet treat is often served during festive occasions and celebrations.
Ingredients
- 400g glutinous rice flour
- 200g tapioca flour
- 400g granulated sugar
- 800ml coconut milk
- 1/2 tsp salt
- Food coloring (various colors)
Instructions
- In a large bowl, mix the glutinous rice flour, tapioca flour, and salt.
- In a separate bowl, combine the coconut milk and sugar until the sugar is dissolved.
- Pour the coconut milk mixture into the flour mixture and stir until smooth.
- Divide the batter into equal portions and add different food coloring to each portion.
- Steam each colored layer of batter in a cake pan for 5-7 minutes until set, then add the next layer on top and steam again.
- Repeat the process until all the batter is used up and the layered rice cake is formed.
- Allow the cake to cool before slicing and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Steaming
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 30g
- Fat
- 2g
- Protein
- 3g
Supplies
Cake pan Steamer
Tools
Mixing bowls Whisk
Serving suggestions
Serve the layered rice cakes with a hot cup of tea or as a sweet ending to a Peranakan meal.
Tips & tricks
For vibrant and distinct layers, allow each colored layer to cool before adding the next layer on top.
Cost
$10