Nothing brings back childhood memories like the sight of a freshly steamed Kuih Lapis – those gorgeous rainbow layers shining under the morning sun at our family breakfast table. This traditional Southeast Asian steamed layer cake wasn’t just dessert; it was edible art. I can still hear my aunt’s laughter as she’d carefully peel back the banana leaves to reveal that first perfect slice, the pandan scent mixing with coconut in the most magical way.
Growing up in Malaysia, Kuih Lapis meant celebration. Whether it was Chinese New Year or just a regular Sunday visit to grandma’s, someone always had a tray ready. The soft, slightly chewy texture and that satisfying way each colorful layer separates when you bite into it – absolute perfection! Now that I make it myself, I realize the real magic isn’t just in the sweet, fragrant taste, but in how such simple ingredients transform into something extraordinary through patience and steam.
Steamed Layer Cake (Kuih Lapis) Ingredients
The beauty of Kuih Lapis lies in its simplicity – just a handful of pantry staples create those magical layers. Here’s what you’ll need:
- 250g rice flour – The backbone of our cake’s tender texture
- 100g tapioca flour – Adds that signature chewiness we love
- 200g sugar – Adjust to your sweetness preference
- 400ml coconut milk – Freshly squeezed makes all the difference (see my tip below!)
- 200ml water – Room temperature works best
- 1/2 tsp salt – Just enough to balance the sweetness
- 1 tsp pandan extract – For that authentic Southeast Asian aroma
- Food coloring – Traditional red and green make it festive
Ingredient Substitutions & Tips
No pandan extract? No problem! You can use 6-8 fresh pandan leaves – just blend them with the coconut milk and strain. If coconut milk isn’t available, full-fat evaporated milk works in a pinch, though the flavor won’t be as rich. And here’s my secret – I always warm my coconut milk slightly before mixing; it helps dissolve the sugar better. Trust me, your batter will be silkier!
How to Make Steamed Layer Cake (Kuih Lapis)
Making Kuih Lapis feels like performing kitchen magic – watching plain batter transform into those gorgeous colored layers still gives me goosebumps! The process is simpler than it looks, but there are a few key steps you’ll want to follow carefully for perfect results every time.
Preparing the Batter
First, whisk together your dry ingredients – that’s the rice flour, tapioca flour, sugar and salt. This helps prevent lumps later. Now, here’s where I do things differently than most recipes: I mix my coconut milk and water together first, then gradually pour it into the dry ingredients while stirring constantly. Trust me, this reverse method gives you the smoothest batter with no pesky flour clumps!
Coloring and Dividing the Batter
Once your batter is silky smooth (no lumps allowed!), divide it equally into three bowls. For traditional colors, leave one plain (or add a few drops of red food coloring), mix pandan extract into the second, and green coloring into the third. Pro tip: Don’t go overboard with mixing after adding colors – a few gentle folds are enough. Overmixing can make your layers tough instead of delightfully soft.
Steaming the Layers
Now the fun begins! Grease your steaming tray generously with oil – I use a pastry brush to get into every corner. Pour in your first layer (usually the plain or red one) and steam for exactly 5 minutes. Here’s my secret: lift the lid briefly at 3 minutes to wipe off condensation, then continue steaming. When the first layer is set (it should look slightly shiny and not stick to your finger), gently pour the next color. Repeat the process for all layers, ending with a final 15-minute steam for the whole cake. The wait is torture, but oh so worth it when you see those perfect stripes!
Tips for Perfect Steamed Layer Cake (Kuih Lapis)
After years of trial and error (and a few colorful kitchen disasters!), I’ve learned these foolproof tricks for flawless Kuih Lapis every time. First, keep that steam consistent – don’t peek too often or let the water level drop. I keep a kettle of boiling water ready to top up my steamer. Second, test layers with a toothpick – if it comes out clean, you’re golden. And here’s my biggest lesson: let the cake cool completely before cutting! I know it’s tempting, but rushing this step leads to squished layers. Patience rewards you with those picture-perfect stripes!
Serving and Storing Steamed Layer Cake (Kuih Lapis)
Nothing beats enjoying Kuih Lapis at room temperature with a hot cup of pandan tea or kopi-o – the flavors just sing together! For serving, I love using a plastic kuih knife (the kind with the fine teeth) to get those clean cuts that show off every colorful layer. Leftovers? No problem! Store slices in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy again, just give them a quick 2-minute steam to bring back that fresh-from-the-kitchen softness.
Steamed Layer Cake (Kuih Lapis) FAQs
Q1. Why didn’t my Kuih Lapis layers separate properly?
This usually happens when you don’t steam each layer long enough before adding the next. Each 5-minute steam is crucial! Also check that your batter isn’t too thin – it should coat the back of a spoon. If it’s runny, add a touch more rice flour.
Q2. Can I freeze leftover Kuih Lapis?
Absolutely! Wrap individual slices tightly in plastic wrap, then store in a freezer bag for up to 1 month. Thaw overnight in the fridge and give it a quick steam refresh before serving. The texture stays surprisingly good!
Q3. My coloring looks dull – how can I make the layers more vibrant?
I swear by gel food colors instead of liquid ones – they give richer hues without watering down the batter. Also, adding a pinch of salt to colored layers intensifies the color (my grandma’s little trick!).
Q4. What’s the best way to cut Kuih Lapis cleanly?
First, make sure it’s completely cooled (I wait at least 2 hours). Then use a plastic serrated knife dipped in hot water – cuts like butter! Wipe the knife between slices for picture-perfect layers every time.
Nutritional Information
Just so you know, these numbers are estimates – your actual counts might vary slightly depending on ingredients. Each pretty little square of Kuih Lapis comes in at about 150 calories, with 15g sugar and 5g fat (mostly from that glorious coconut milk!). The good news? It’s naturally vegetarian and can easily be made vegan if you swap the sugar. Not bad for such a decadent-tasting treat, right? Just don’t ask me how many pieces I can eat in one sitting!
Share Your Steamed Layer Cake (Kuih Lapis) Experience
Did your Kuih Lapis turn out rainbow-perfect? I’d love to see! Snap a photo, share your kitchen adventures in the comments below, or tell me about your favorite childhood kuih memories. Happy steaming!
Print
Magical 9-Layer Steamed Layer Cake (Kuih Lapis) Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A traditional Southeast Asian steamed layer cake known for its colorful layers and sweet, fragrant taste.
Ingredients
- 250g rice flour
- 100g tapioca flour
- 200g sugar
- 400ml coconut milk
- 200ml water
- 1/2 tsp salt
- 1 tsp pandan extract
- Food coloring (red and green)
Instructions
- Mix rice flour, tapioca flour, sugar, and salt in a bowl.
- Add coconut milk and water, stir until smooth.
- Divide the batter into three equal parts.
- Add pandan extract to one part and green food coloring to another.
- Leave the third part plain or add red food coloring.
- Grease a steaming tray and pour the first layer (plain or red).
- Steam for 5 minutes until set.
- Add the next layer (green) and steam for 5 minutes.
- Repeat with the final layer (pandan).
- Steam for 15 minutes until fully cooked.
- Let cool before cutting into pieces.
Notes
- Use fresh coconut milk for best flavor.
- Ensure each layer is fully set before adding the next.
- Adjust sugar to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Steamed Layer Cake, Kuih Lapis, dessert, traditional