Kuih Lapis

Name: Kuih Lapis
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Malaysian
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)

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

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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

Preheat oven to 350°F.
2

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

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

Lightly grease an 8x8 baking pan.
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

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

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

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Questions

What is 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. This reference files it under Malaysian dessert: made in the oven, rated medium and about 65 minutes start to finish.

What temperature do I cook Kuih Lapis at?

For Kuih Lapis, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 4 minutes, in step 7.

What should Kuih Lapis look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until just set but still slightly wet on the surface.

Is there a substitute for pandan in Kuih Lapis?

The entry for Kuih Lapis calls for 1/2 tsp pandan extract (optional). In its place: A little vanilla extract fills the same aromatic role, though the flavor is different.

How do I store and reheat Kuih Lapis?

Rice cakes harden in the refrigerator, so skip it: keep Kuih Lapis covered at room temperature and eat it within a day. Freeze the rest, wrapped piece by piece, for up to a month, and re-steam or microwave under a damp towel to bring the softness back.

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