Kueh Lapis | How to make Kueh Lapis

By Runa Ganguly  |  2nd Apr 2018  |  
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  • Kueh Lapis, How to make Kueh Lapis
Kueh Lapisby Runa Ganguly
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    10

    People

0

0

About Kueh Lapis Recipe

This steamed layered cake , ie “Lapis”or pudding is quite popular in Indonesia. Made with less ingredients, but made painstakingly, Kuehs are a delight to feast on!

Kueh Lapis

Ingredients to make Kueh Lapis

  • 300 ml coconut milk
  • 180 gms castor sugar
  • 1/3 teaspoon salt
  • 1/2 teaspoon pandan essence
  • 260 ml boiling water
  • 200 gm tapioca flour
  • 20 gm rice flour
  • 1 teaspoon of 2 food colours

How to make Kueh Lapis

  1. Pour the coconut milk in a bowl
  2. Add sugar and whisk until sugar dissolves fully
  3. Add salt and pandan Essence next and mix well
  4. Carefully pour the boiling water and whisk well
  5. Combine both the flours in a bowl and sieve them into the coconut milk mix a little at a time and blend well
  6. Whisk until no lumps are to be felt. This is important
  7. Make 2 equal portions of the batter in 2 different bowls
  8. Add 1 teaspoon of desired food colours in both and mix well
  9. Prep the steamer by boiling water in it
  10. Grease a microwave safe square box(preferably)
  11. Based on the number of layers you wish to make, 6 here in this recipe, pour a laddle full of any of the batter and steam for 7-8 minutes
  12. Open the lid of the steamer and wait for a minute before pouring the second layer
  13. Next pour in same quantity of the batter out of the second coloured batter and steam for 5 minutes this time
  14. Repeat this steal alternating between both coloured batters till done
  15. Take off from the steamer finally and let cool before you demould
  16. Cut into bite sized pieces
  17. Enjoy warm if you like or chill before feasting!!

My Tip:

You can skip the usage of pandan Essence if you do not find it it use any other flavours instead. Use as many colours and layers you desire for kueh lapis

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