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Kuih Lapis

Name: Kuih Lapis
Prep time: PT30 minutes
Cook time: PT50-60 minutes
Total time: PT1 hour 20 minutes - 1 hour 30 minutes
Yield: 20
Cuisine: Malaysia
Ingredients: 200 g Rice flour (Provides structure and a slightly chewy texture.); 50 g Tapioca flour (Contributes to the cake's smooth, slightly elastic texture.); 400 ml Coconut milk (Full-fat coconut milk is recommended for richness. You can use a combination of coconut milk and water if preferred, but it may affect richness.); 200 g Sugar (Adjust to your sweetness preference. Granulated sugar is standard.); 200 ml Water (To achieve the right batter consistency.); 1/4 teaspoon Salt (Enhances the flavors and balances the sweetness.); as needed undefined Food coloring (Gel or liquid food coloring in your desired colors (e.g., red, green, yellow, blue).); for greasing undefined Oil or cooking spray (To lightly grease the steaming pan.)

Malaysian Layered Cake

A vibrant and visually appealing steamed layered cake, perfect as a delightful tea-time treat. This recipe guides you through creating beautiful, distinct layers of color and flavor.

Förberedelsetid30 minutes

Tillagningstid50-60 minutes

Total tid1 hour 20 minutes - 1 hour 30 minutes

Portioner20

SvårighetsgradMedium

2 ändringar· Feb 8

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🧂 Ingredienser

200 g Rice flour(Provides structure and a slightly chewy texture.)
50 g Tapioca flour(Contributes to the cake's smooth, slightly elastic texture.)
400 ml Coconut milk(Full-fat coconut milk is recommended for richness. You can use a combination of coconut milk and water if preferred, but it may affect richness.)
200 g Sugar(Adjust to your sweetness preference. Granulated sugar is standard.)
200 ml Water(To achieve the right batter consistency.)
1/4 teaspoon Salt(Enhances the flavors and balances the sweetness.)
as needed Food coloring(Gel or liquid food coloring in your desired colors (e.g., red, green, yellow, blue).)
for greasing Oil or cooking spray(To lightly grease the steaming pan.)

👨‍🍳 Instruktioner

1
Prepare the batter base: In a medium bowl, whisk together the rice flour and tapioca flour until well combined. In a saucepan, combine the coconut milk, sugar, water, and salt. Heat over medium heat, stirring constantly, until the sugar has completely dissolved and the mixture is warm but not boiling. Pour the warm liquid into the dry ingredients, whisking continuously until a smooth, lump-free batter forms. Strain the batter through a fine-mesh sieve into a clean bowl to ensure it's perfectly smooth.
⏱️ 15 minutes
2
Divide and color the batter: Divide the batter evenly into as many portions as you have colors. For example, if using 3 colors, divide the batter into 3 equal parts. Add a few drops of food coloring to each portion and stir until the color is uniform and vibrant. If you are aiming for 9 layers traditionally, you might divide the batter into 9 portions and use a lighter shade for some layers.
⏱️ 10 minutes
3
Prepare the steamer: Fill a large pot or steamer with enough water to create steam. Bring the water to a rolling boil over high heat. Ensure your steaming pan (an 8-inch square or round pan is common) fits inside the steamer. Lightly grease the inside of the steaming pan with oil or cooking spray.
⏱️ 5 minutes
4
Steam the first layer: Once the water is boiling vigorously, carefully place the prepared steaming pan into the steamer. Pour in the batter for your first layer (about 1/4 to 1/3 cup depending on pan size and desired layer thickness). Cover the steamer and steam over high heat for 5 minutes, or until the layer is set and no longer looks wet. The layer should be firm to the touch.
⏱️ 5 minutes
5
Add subsequent layers: After the first layer is set, carefully remove the pan from the steamer (or lift the lid). Pour in the batter for the second layer, using a different color. Cover and steam for another 5 minutes. Repeat this process, adding one colored layer at a time and steaming each for 5 minutes, until all the batter is used up. Ensure each layer is set before adding the next.
⏱️ 45 minutes
6
Final steaming and cooling: Once the last layer has been steamed for 5 minutes, continue to steam the cake for an additional 10-15 minutes to ensure the entire cake is cooked through and firm. Remove the pan from the steamer and let it cool completely on a wire rack at room temperature. This cooling process is crucial for the layers to set properly and for easy slicing.
⏱️ 15-20 minutes (steaming) + cooling time
7
Slice and serve: Once completely cool, run a thin knife or offset spatula around the edges of the cake to loosen it from the pan. Invert the cake onto a cutting board. Using a sharp knife, slice the Kuih Lapis into desired portions (squares or rectangles).
⏱️ 5 minutes

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💡 Proffstips

✓Ensure your steamer is at a vigorous boil before adding each layer. Consistent high heat is key.
✓Pour the batter gently to avoid disturbing the previous layer.
✓For very thin layers, use less batter per layer and steam for slightly less time (around 3-4 minutes).
✓Allowing the cake to cool completely is essential for clean slicing. Refrigerating it briefly can also help.
✓Traditionally, Kuih Lapis has 9 layers, alternating colors. You can adjust the number of layers based on your preference.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Incorporate pandan extract or rose water into some of the batter layers for distinct floral or grassy flavors.
Use natural food colorings derived from ingredients like butterfly pea flower (blue), pandan leaves (green), or beetroot (pink).
Add a pinch of cardamom or cinnamon to the batter for a warm spice note.