Kue Lapis

Name: Kue Lapis
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1.5 cups tapioca flour; 1/2 cup rice flour; 1 cup granulated sugar; 2 cups full-fat coconut milk; 1 cup water; 1/2 tsp fine sea salt; 1 tsp pandan paste

A traditional steamed layer cake with a bouncy, chewy texture and aromatic coconut pandan flavor.

70 minMediumServes 8220 cal/serving

IndonesianDessertStovetopVegetarianVeganHalal-friendlyGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1.5 cups tapioca flour
1/2 cup rice flour
1 cup granulated sugar
2 cups full-fat coconut milk
1 cup water
1/2 tsp fine sea salt
1 tsp pandan paste

Instructions

1

Stir 1 cup granulated sugar, 1 cup water, 2 cups full-fat coconut milk, and 1/2 tsp fine sea salt in a saucepan over medium heat until sugar dissolves, then cool completely.
2

Whisk 1.5 cups tapioca flour and 1/2 cup rice flour into the cooled liquid until smooth, then strain batter through a fine mesh sieve.
3

Divide the smooth batter equally into two bowls and stir 1 tsp pandan paste into one portion.
4

Prepare a steamer over medium heat and oil a heatproof cake pan.
5

Pour a thin layer of green batter into the pan and steam covered for 5 minutes until set.
6

Pour a thin layer of white batter over the set layer and steam for 5 minutes; repeat alternating layers.
7

Steam the final layer for 15 minutes, then cool completely before slicing.

Questions

How long does Kue Lapis keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Kue Lapis?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Es Teler Mixed Fruit Coconut Cooler drink
Arnold Palmer drink
Kentucky Mint Julep drink

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