Lamper

Name: Lamper
Yield: 8
Cuisine: Suriname
Ingredients: Rice flour — 250 g (2 cups); Tapioca starch — 50 g (1/3 cup); Coconut milk — 600 ml (2 1/2 cups); Sugar — 200 g (1 cup); Pandan extract (or 1 tsp vanilla extract) — 1 tsp; Salt — 1/4 tsp; Food colouring (green and pink, optional) — few drops each

The Quirky Foodster Team

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Servings

Ingredients

Rice flour — 250 g (2 cups)
Tapioca starch — 50 g (1/3 cup)
Coconut milk — 600 ml (2 1/2 cups)
Sugar — 200 g (1 cup)
Pandan extract (or 1 tsp vanilla extract) — 1 tsp
Salt — 1/4 tsp
Food colouring (green and pink, optional) — few drops each

Method

Whisk the rice flour, tapioca starch, sugar and salt together in a large bowl, then gradually whisk in the coconut milk until completely smooth with no lumps.
Divide the batter into two or three portions and tint each a different colour, adding pandan extract to at least one portion.
Set up a steamer with simmering water and lightly grease a heatproof tin that fits inside.
Ladle a thin, even layer of one colour into the tin and steam for 5-6 minutes until just set.
Ladle the next colour layer on top and steam again for 5-6 minutes until set; repeat, alternating colours, until the batter is used up, building 6-8 layers total.
Steam the final assembled cake for an additional 10 minutes to ensure it is fully cooked through, then cool completely in the tin before turning out and slicing.

Introduction: Lamper is a soft, layered coconut and rice-flour cake from Suriname’s Javanese-Surinamese community, its name and concept related to the Indonesian layered cake tradition of lapis.

Cultural Background: Lamper is a soft, layered coconut and rice-flour cake from Suriname’s Javanese-Surinamese community, its name and concept related to the Indonesian layered cake tradition of lapis. Cooked in stacked, distinctly coloured layers and often lightly scented with pandan, it is a festive dessert served at Surinamese-Javanese celebrations and gatherings.

Tips: Whisk the batter well before ladling each layer, as the rice flour settles quickly. Keep each layer thin and even for the best striped effect when sliced. Let the cake cool fully before slicing, or the layers will not hold their shape.

Variations: Use just two colours for a simpler striped effect if short on time. Swap pandan for a few strands of saffron soaked in warm water for a different aromatic profile. Lamper is naturally vegan and vegetarian as written.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reheating: Serve chilled or at room temperature; this cake is not reheated.

FAQs:

Q: What is pandan extract?

A: Pandan is a fragrant tropical leaf widely used in Southeast Asian cooking; the extract gives a distinctive sweet, slightly grassy aroma and is available bottled in Asian grocery stores.

Q: Why did my layers not separate cleanly?

A: Each layer needs to be fully set before adding the next, and the finished cake needs to cool completely before slicing — rushing either step causes the layers to blur together.

Q: Can I make Lamper without a steamer?

A: A large pot with a steaming rack and a tight-fitting lid works just as well as a dedicated steamer.