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 (not always) made from rice or glutinous rice flour in Indonesia. 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 is a fan of this kue lapis too.
This particular Kue lapis I made is a steamed version. There is also a baked version, often called Kue Lapis Surabaya or Kueh Lapis Legit, which I haven’t been successful in making it at home. The steamed kue lapis is “easier” to make compare to the baked version. Most people will make it with three colors: green, red and white.
- 1 cup water
- ¾ cup sugar (I use coconut sugar)
- 2 cups coconut milk
- 1 cup rice flour
- ½ cup corn starch
- ⅛ tsp salt
- Red and green high-quality food coloring
- Mix the water and sugar in a pan and bring to a boil to dissolve the sugar
- In a bowl, mix together coconut milk, rice flour, corn starch, and salt. Pour in the sugar syrup you boil earlier and mix together. Divide the mixture into 2 equal portion. Mix one part with the red coloring; the other portion remains white. Scoop out about ¼ cup of the white mixture to the other bowl (for final red layer). And drop in a bit of red food coloring
- Take a glass baking pan (8-inch 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 left with the final red layer. Pour this on top and let it steam until the layer is set, another 5 minutes. 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
It’s the kinda of cake that you have to peel layer by layer when you eat it.