Kuih lapis (Layered cake)

🧾 Ingredients (serves 4)

Base batter:

•  1 cup rice flour

•  ¼ cup tapioca flour

•  ¾ cup sugar

•  1½ cups coconut milk

•  ½ cup water

•  A pinch of salt

Coloring:

•  Natural food coloring (e.g. pink, green, yellow, purple — up to 3–4 colors)

 

Method

1.  Make the batter  

◦ Mix rice flour, tapioca flour, sugar, salt, coconut milk, and water until smooth.  

◦ Strain to remove lumps.  

â—¦ Divide into equal portions and tint each with a different color.

2.  Steam the layers  

◦ Grease a square pan and place in steamer.  

◦ Pour the first colored layer (about ¼ cup) and steam for 5 minutes.  

◦ Repeat with remaining colors, steaming each layer for 5 minutes.  

â—¦ Steam the final layer for 10 minutes to set fully.

3.  Cool and slice  

◦ Let kuih cool completely in the pan.  

â—¦ Remove and slice with a greased knife for clean edges.

💡 Tips

•  Use low heat to prevent bubbles between layers.

•  Stir batter before each pour to keep consistency even.

•  Natural colors like pandan, beetroot, or butterfly pea add aroma and vibrance.

•  Grease knife lightly before slicing to avoid sticking.

•  Peel layer by layer for the full nostalgic experience!

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