Kuih lapis (layered coconut rice flour steamed cake)

A colourful, layered steamed nyonya cake from Malaysia and Singapore: springy, slightly sticky coconut layers that children often peel off one by one.

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Method

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1. Boil the water with the sugar and pandan leaf until the sugar dissolves; cool, and remove the leaf.
2. In a bowl, mix the rice flour, starches and salt, then gradually add the coconut milk and sugar syrup, mixing smooth. Strain through a sieve.
3. Divide the batter into two equal parts; colour one pink with a few drops of food colouring, leave the other white (or colour it green with pandan flavouring).
4. Place a 20×20 cm oiled tin in a steamer, and preheat for 5 minutes. ⏱ Timer: 5 min
5. Pour in about 100 ml of the white batter, and steam covered for 5 minutes, until it sets. Then pour in 100 ml of the pink, and steam that for another 5 minutes too. Keep alternating layers this way until the batter runs out; wrap the lid in a kitchen towel so it doesn't drip. ⏱ Timer: 5 min
6. After the last layer, steam for a further 15-20 minutes, to cook the whole thing through. ⏱ Timer: 15 min
7. Cool completely (at least 4 hours), then cut into diamonds with an oiled knife.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Cut only once completely cold, as it sticks while warm.
• Keeps 1-2 days at room temperature; it hardens in the fridge.

Similar recipes

• Khanom chan (layered pandan-coconut jelly cake) · Southeast Asian
• Cendol (pandan jelly with coconut milk and palm sugar syrup) · Southeast Asian
• Kuih seri muka (sticky rice with pandan custard layer) · Southeast Asian
• Pulut inti (sticky rice with coconut-palm sugar topping) · Southeast Asian
• Coconut barfi with cardamom · Indian
• Arisa pitha (fried stuffed rice pastry) · Indian

More southeast asian ideas

• Leche flan (thick caramel custard)
• Ube halaya (purple yam jam)
• Puto (steamed rice flour muffins)
• Biko (sticky rice with coconut caramel)
• Maja blanca (coconut corn pudding)
• Buko pandan (coconut-pandan jelly dessert)
• Onde-onde (pandan dumplings filled with palm sugar, in coconut)

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