Kuih Lapis (Steamed Layer Cake)
This vibrant steamed layer cake is a traditional Malaysian dessert with a chewy, soft texture and a subtle pandan fragrance. Each colorful layer is cooked individually, creating a beautiful striped effect. It's a delightful treat that's both fun to make and delicious to eat.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 479 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 grice flour
- 50 gtapioca flour
- 200 gcaster sugar
- 800 mlcoconut milk, full-fat
- 2 pcspandan leaf, knotted
- 0.5 tspsalt
red color
- 0.25 tspred food coloring
green color
- 0.5 tsppandan paste
for greasing
- 1 tbspvegetable oil
Equipment
20cm steaming pan · plastic knife · steamer · saucepan · fine-mesh sieve · wire rack · mixing bowls · whisk
The method
Step by step
- 1
Lightly grease a 20cm round or square steaming pan with vegetable oil.
About 2 min
Cook’s note: Ensure the pan is well-greased to prevent sticking.
- 2
In a medium saucepan, combine the coconut milk, pandan leaf, sugar, and salt.
About 2 min
- 3
Heat the mixture over medium-low heat, stirring occasionally, until the sugar dissolves. Do not boil.
About 5 min
Cook’s note: Heating the coconut milk helps dissolve the sugar completely and infuses the pandan flavor.
- 4
Remove the pandan leaf and let the coconut milk mixture cool completely to room temperature.
About 15 min
Cook’s note: Cooling is important to prevent the flours from clumping when added.
- 5
In a large bowl, whisk together the rice flour and tapioca flour.
About 1 min
- 6
Gradually pour the cooled coconut milk mixture into the flour mixture, whisking continuously until a smooth batter forms.
About 5 min
Cook’s note: Whisk well to avoid any lumps.
- 7
Strain the batter through a fine-mesh sieve into another bowl to ensure it is completely smooth.
About 2 min
Cook’s note: This step is crucial for a smooth cake texture.
- 8
Divide the batter evenly into three separate bowls.
About 1 min
- 9
Leave one bowl of batter plain (white).
- 10
Add the red food coloring to the second bowl and mix thoroughly until the color is uniform.
About 1 min
- 11
Add the pandan paste to the third bowl and mix thoroughly until the color is uniform.
About 1 min
- 12
Set up a steamer with water and bring it to a rolling boil over high heat.
About 5 min
Cook’s note: Ensure there is enough water for the entire steaming process.
- 13
Place the greased pan into the steamer.
Cook’s note: The pan should be hot before adding the first layer.
- 14
Pour one portion of the red batter into the hot pan, spreading it evenly.
- 15
Steam for 5-7 minutes, or until the layer is set and no longer sticky to the touch.
About 7 min
Cook’s note: The steaming time per layer might vary slightly depending on your steamer and heat.
- 16
Pour one portion of the white batter over the red layer and steam for another 5-7 minutes.
About 7 min
- 17
Pour one portion of the green batter over the white layer and steam for another 5-7 minutes.
About 7 min
- 18
Repeat the layering process with the remaining red, white, and green batters until all batter is used, steaming each layer for 5-7 minutes.
About 21 min
Cook’s note: Always ensure the previous layer is set before adding the next.
- 19
For the final layer, steam for an additional 10-15 minutes to ensure the entire cake is thoroughly cooked through.
About 15 min
Cook’s note: A skewer inserted into the center should come out clean.
- 20
Carefully remove the pan from the steamer and let the kuih lapis cool completely in the pan on a wire rack.
About 1 hr
Cook’s note: Do not attempt to remove it while warm, or it may break apart.
- 21
Once completely cooled (at least 2 hours, or preferably overnight), carefully unmold the kuih lapis onto a cutting board.
About 1 hr
Cook’s note: Chilling overnight makes it easier to cut cleanly.
- 22
Using a plastic knife or a sharp knife lightly greased with oil, cut the kuih lapis into diamond or square shapes.
About 5 min
Cook’s note: Greasing the knife prevents sticking and helps achieve clean cuts.
Per serving
Nutrition
- Calories
- 479.4kcal
- Protein
- 4.2g
- Carbs
- 61.6g
- Fat
- 29.2g
- Fibre
- 3.2g
- Sugar
- 27.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kuih lapis in an airtight container at room temperature for up to 2 days.
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