Kue Lapis

Ingredients

Instructions

1. 1

   Prepare the steamer by bringing water to a steady boil. Lightly oil a small heatproof square or round pan, about 12-14 cm wide. Stir the coconut milk well so the fat is evenly mixed before measuring.

2. 2

   In a mixing bowl, whisk together the rice flour, tapioca flour, sugar, and salt until evenly combined with no lumps of flour remaining.

3. 3

   Gradually whisk in the coconut milk and water until the batter is completely smooth. Add the pandan extract and vanilla extract. Strain the batter through a fine sieve for the smoothest, most even layers.

4. 4

   Divide the batter evenly into 3 bowls. Leave one bowl plain white, tint one bowl green with the green food coloring, and tint the last bowl pink-red with the red food coloring. Stir each bowl well so the color is uniform.

5. 5

   Place the oiled pan in the steamer for 2 minutes so it is hot; this helps the first layer set evenly. Pour in a thin first layer of batter, about 2-3 tablespoons. Cover the steamer lid with a cloth to prevent condensation from dripping on the cake, then steam for 4 minutes, or until the surface looks set and slightly glossy.

6. 6

   Add the second layer in a different color, pouring gently over the back of a spoon for a neat surface. Steam for 4 minutes. Repeat with the remaining batters, alternating colors, until all batter is used; you should get about 9 thin layers total. If the batter sits, stir it before each layer because the flours settle quickly.

7. 7

   For the final layer, steam 8 minutes to cook the cake all the way through. The cake is done when the top is fully translucent and springs back lightly when touched with a wet fingertip.

8. 8

   Remove the pan from the steamer and let the kue lapis rest until warm or room temperature so the layers firm up; cutting too early will make them stick. Unmold, lightly oil a knife, and slice into small rectangles or wedges. Serve at room temperature.

Nutrition per serving

Notes

• •Use a pan no larger than 14 cm so the batter depth is sufficient to create distinct layers for 2 servings.
• •If using fresh pandan juice instead of extract, replace part of the water with the same amount of pandan juice.
• •Wipe the underside of the lid occasionally if excess steam builds up; water droplets can scar the layers.
• •For the characteristic chewy texture, do not reduce the tapioca flour too much and avoid oversteaming the individual layers.

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