How to Make Kuih Lapis (Steamed Layer Cake) | Malaysian Kuih

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: evaporated milk

Low-fat coconut milk reduces calories while maintaining flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

pandan leaves

🥗Healthier: vanilla extract

💰Cheaper: green food coloring

Vanilla extract offers a different aroma.

Melt 300g of granulated sugar in a pot with 600ml of water.

Break the fibers of 4 pandan leaves to release essential oils and tie them into a knot.

Add the pandan leaves to the sugar water and stir until the sugar dissolves, heating until the pandan softens.

Turn off the heat and let the pandan steep in the water until cool.

Remove the pandan leaves and pour in 400ml of thick coconut milk, stirring until homogeneous.

In a large bowl, combine 150g of rice flour, 125g of corn starch, 125g of tapioca starch, and 3/4 tsp of salt, whisking well.

Gradually add the coconut milk mixture to the dry ingredients, whisking to prevent lumps until a loose batter forms.

Divide the batter into two bowls, skimming off any foam from the surface.

To one bowl, add 1 tsp of rose water and red food coloring, mixing until uniform.

Grease a 7 x 7 inch baking tin thoroughly to prevent sticking.

Steam the empty tin for about 2 minutes to heat it up.

Scoop about 1/2 cup of the white batter into the tin and steam for 7 minutes until set.

Layer the pink batter over the white layer and steam for another 7 minutes, repeating the process until all batter is used, finishing with the pink layer.

After the last layer, steam the entire cake for 20 minutes.

Remove the cake from the steamer and let it cool completely for 2-3 hours.

Use a greased offset spatula to gently release the kuih from the pan.

Unmould the kuih by pushing from the bottom, ensuring it comes out cleanly.

Brush the surface with a tiny bit of oil for shine.

Cut the kuih into halves and then into small squares, checking if the layers peel apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens