Layered Steamed Cake (kueh Lapis)
Layered Steamed Cake, also known as Kueh Lapis, is a traditional Peranakan dessert that is popular in Southeast Asia. This multi-layered cake is made by steaming thin layers of batter one by one, resulting in a beautiful and colorful cake that is both delicious and visually stunning.
Ingredients
- 200g rice flour
- 150g tapioca flour
- 400ml coconut milk
- 200g granulated sugar
- 1/2 tsp salt
- 1 pandan leaf, knotted
- Red food coloring
- Green food coloring
- Yellow food coloring
Instructions
- In a large bowl, mix the rice flour and tapioca flour together.
- In a saucepan, heat the coconut milk, sugar, salt, and pandan leaf over medium heat until the sugar is dissolved.
- Pour the hot coconut milk mixture into the flour mixture and whisk until smooth.
- Divide the batter into 5 equal portions. Leave one portion plain and color the remaining portions with red, green, yellow, and another color of your choice.
- Prepare a steamer and line an 8-inch square pan with parchment paper.
- Place the pan in the steamer and pour 1/4 cup of the plain batter into the pan. Steam for 5 minutes or until set.
- Repeat the process with the colored batters, layering each new color on top of the previous layer.
- Once all the batter is used up, steam the cake for an additional 15 minutes to set the top layer.
- Let the cake cool completely before slicing 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
- 25g
- Protein
- 3g
- Fat
- 5g
Supplies
Steamer 8-inch square pan Parchment paper
Tools
Whisk Saucepan
Serving suggestions
Serve the layered steamed cake with a hot cup of tea for a delightful afternoon treat.
Tips & tricks
For a more vibrant and colorful cake, use natural food coloring made from ingredients like beetroot, matcha, and turmeric.
Cost
$10