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Kuih Lapis

Stunning Malaysian layered coconut cake with alternating green and white layers. Visually striking and with a subtle coconut flavor, this Instagram-favorite dessert is easier to make than it looks.

65 minMediumServes 8240 cal/serving

MalaysianDessertOvenVegetarian

Ingredients

  • 14 oz unsweetened coconut milk
  • 1/2 cup sugar
  • 2/3 cup tapioca starch
  • 2/3 cup rice flour
  • 1/4 tsp salt
  • 2-3 drops green food coloring
  • 1/2 tsp pandan extract (optional)

Instructions

  1. 1

    Preheat oven to 350°F.

  2. 2

    In a bowl, whisk together 2/3 cup tapioca starch, 2/3 cup rice flour, and 1/4 tsp salt.

  3. 3

    In a saucepan, heat 14 oz unsweetened coconut milk with 1/2 cup sugar over medium heat, stirring until sugar dissolves. Do not boil.

  4. 4

    Slowly whisk the dry ingredients into the coconut milk mixture until smooth.

  5. 5

    Divide the mixture in half. Add 1/2 tsp pandan extract (optional) and 2-3 drops green food coloring to one half, stirring until evenly colored. Leave the other half white.

  6. 6

    Lightly grease an 8x8 baking pan.

  7. 7

    Pour a thin layer of the white mixture into the pan and bake for 3-4 minutes until just set but still slightly wet on the surface.

  8. 8

    Remove from oven and carefully pour a thin layer of the green mixture on top. Bake for 3-4 minutes.

  9. 9

    Continue alternating white and green layers, baking 3-4 minutes between each layer, until all mixture is used. You should have 8-10 thin layers.

  10. 10

    Cool completely before cutting into squares. Serve at room temperature.

Questions

How long does Kuih Lapis keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Kuih 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. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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