Kueh lapis is a traditional cake built up of nine layers of rice pudding. It has a wobbly and soft texture with a distinctive coconut milk flavour. The colourful steamed cake has Indonesian origins and is widely enjoyed in Malaysia, Singapore and Brunei. Kueh lapis or also spelled as kuih lapis/kue lapis is a beautiful traditional steamed cake which originates from Indonesia. The term ‘lapis’ simply means layer in Indonesian and Malay referring to the construct of the kueh. Meanwhile, the word kueh/kuih/kue brings the same meaning, a traditional cake or snack. Each layer is steamed with care making it possible to peel the layers without much resistance. That is exactly how the locals love to enjoy this kueh!
1 cup rice flour
1/2 cup wheat flour
2 tbsp tapioca flour
1/2 cup sugar
1 tsp salt
2 1/2 cups coconut milk
1 tsp red food colouring
1/2 tbsp oil
1. Prepare steamer over medium heat. Mix all dry ingredients in a bowl with a whisk or wooden spoon.
2. Add coconut milk into the flour mixture and mix thoroughly until smooth. Ensure that there are no clumps.
3. Divide the batter into two portions. Add red food colouring into one of the portions. Mix well.
4. Using an 8 inch square or round mould, grease it with a bit of oil or line it with food-grade plastic. Place it into the steamer and pour 1/3 cup of pink batter into the mould. Cover with the lid to steam the batter for 5 minutes. Then, pour another 1/3 cup of white batter to steam. Repeat the process until batter is used up.