Desserts
Kuih Lapis (Steamed Layered Coconut Cake)
Ingredients
- - 150 g Rice flour (1 cup)
- - 100 g Tapioca starch (¾ cup)
- - 600 ml Coconut milk (2½ cups)
- - 200 ml Water (¾ cup)
- - 200 g Caster sugar (1 cup)
- - 3 g Fine salt (½ tsp)
- - 40 ml Pandan juice or a few drops of pandan extract (3 tbsp)
- - 1 few drops Pink or red food colouring
Method
- Whisk the rice flour, tapioca starch, sugar and salt together in a large bowl.
- Gradually whisk in the coconut milk and water until completely smooth, with no lumps.
- Divide the batter evenly between two bowls. Stir pandan juice into one bowl for a green layer, and a few drops of pink or red colouring into the other.
- Bring the steamer to a full boil. Grease the cake tin and place it in the steamer to preheat for 2 minutes.
- Ladle a thin layer of one coloured batter into the hot tin and steam for 4–5 minutes until just set.
- Ladle a matching thin layer of the second colour on top and steam for a further 4–5 minutes until set.
- Continue alternating layers, steaming each for 4–5 minutes, until all the batter is used — typically 8–10 layers.
- Steam the final layer for an extra 10 minutes to ensure the whole cake is fully cooked through.
- Cool completely, ideally overnight, before turning out and slicing into diamonds or squares.
Introduction: Kuih lapis, meaning 'layered cake', is a soft, chewy steamed dessert enjoyed across Brunei and the wider Malay world, prized for its striking bands of colour and its playful, peel-apart texture.
Cultural Background: Kuih lapis, meaning 'layered cake', is a soft, chewy steamed dessert enjoyed across Brunei and the wider Malay world, prized for its striking bands of colour and its playful, peel-apart texture. Traditionally made from rice and tapioca flours steamed with coconut milk, each colourful layer is steamed individually before the next is poured on top, a slow process that makes the finished cake a favourite for festive gatherings and Hari Raya spreads.
Tips: Keep the steamer lid slightly vented or wrap it in a cloth to stop condensation dripping onto the layers. Each layer should be just set, not fully cooked, before adding the next, so the layers bond together. Cooling completely before slicing is essential — warm kuih lapis will not hold its layers cleanly.
Variations: Use three or more colours for a more elaborate rainbow effect. Add a layer flavoured with cocoa powder for a chocolate variation, popular in modern bakeries. Cut into thin strips and peel apart layer by layer as a fun way to serve to children. Naturally vegan and gluten-free as written.
Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Best served at room temperature; if refrigerated, allow to come back to room temperature for 15–20 minutes before serving for the best chewy texture.
Nutrition: Per piece: approx. 160 kcal, 1g protein, 26g carbohydrate, 6g fat.
FAQs:
Q: Why did my layers not stick together?
A: Each layer likely over-steamed before the next was added; aim for a layer that is just set and slightly tacky on top.
Q: Can I use a rectangular tin instead of round?
A: Yes, any heatproof tin that fits your steamer works; adjust batter quantity per layer according to the tin’s size.
Q: Is kuih lapis gluten-free?
A: Yes, as it is made entirely from rice flour and tapioca starch.