Kue or Kuih is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuit, or pastries in English and are usually made from rice or glutinous rice flour. Lapis means layers in Bahasa Indonesian/ Malay. My sister is a big fan of this kue lapis and mine too. I like how you can peel layer by layer and eat it. It’s fun to eat. My daughter loves this kue lapis too
This particular Kue lapis I made is a steamed version. Another type is a baked version, often called Kue Lapis Surabaya or Kueh Lapis Legit. Now, I would not attempt to make Kue Lapis Surabaya just yet, as I’m not really a baking person and to make Kueh Lapis Surabaya, it really requires some skills and lots of patience.
I found that Steamed kue lapis is “easier” for me to start with and I really miss it too. Most people will make it with two colors, red and white. I made it with several colors before, more works for sure. I just made it again the other day and just used red color and updated the recipe.
- 1 cup water
- ¾ cup sugar
- 2 cups coconut milk
- 1 cup rice flour
- ½ cup corn starch
- ⅛ tsp salt
- 6-8 drops of red food coloring (or any colors you like)
- Mix the water and sugar in a pan and bring to a boil to dissolve the sugar
- In a bowl, mix together coconut milk, flour, tapioca flour, and salt. Pour in the hot sugar syrup and mix together. Divide the mixture into 2 equal portion (if you only use one color). Mix one part with the red coloring; the other portion remains white. If you use several different colors, let say 4 different colors, then divide the mixture into 4 equal portion and so on and so forth
- Take a glass baking pan (4 or 5 inches square) in which the cake will be steamed and preheat it by steaming it empty over hot water for 5 minutes. Give the mixture a stir and pour in enough of the white mixture (no color) to form a layer of ¼ inch thick. Steam it for 5 minutes to set. Now add a layer of the red mixture ¼ inch thick and steam, covered, over hot water for 5 minutes. Repeat this sequence until you use up all the mixture and it’s up to you how many layers of cake you want to make. Remember to stir the mixture each time before pouring as the flour tend to settle on the bottom of the bowl sometimes
- Cool well before cutting. When ready to cut, use an oiled knife to prevent sticking
COMMON MISTAKE WHILE MAKING KUE LAPIS:
Steamer is not hot enough – Your layers will be “starchy” and raw tasting