Can I use light coconut milk?
It's best to use full-fat, thick coconut milk for the rich flavor and proper texture of Kuih Lapis. Light coconut milk may result in a less creamy and flavorful cake.
DESSERT
Malaysian Pandan and Coconut Layered Cake (Kuih Lapis)
This vibrant Malaysian Pandan and Coconut Layered Cake, known as Kuih Lapis, is a delightful steamed dessert with alternating green pandan and white coconut layers. Its soft, chewy texture and fragrant aroma make it a beloved treat for any occasion.
HOW TO MAKE IT
Let's cook.
01
Lightly grease an 8x8 inch (20x20 cm) square steaming pan with 1 tablespoon of vegetable oil. Line the bottom with parchment paper, then grease the parchment paper as well.
02
In a large bowl, combine 2 cups of rice flour, 1/2 cup of tapioca flour, 1 cup of granulated sugar, and 1/2 teaspoon of salt. Gradually whisk in 3 cups of thick coconut milk until the batter is smooth and lump-free.
03
Divide the batter evenly into two separate bowls. To one bowl, add 1 teaspoon of pandan extract and mix well until the color is uniform. Leave the other bowl of batter plain (white).
04
Bring water in a large steamer to a rolling boil over high heat. Once boiling, place the prepared steaming pan inside. Pour 1/2 cup of the pandan (green) batter into the pan, cover, and steam for 5 minutes over high heat until set.
05
Carefully pour 1/2 cup of the white batter over the green layer. Cover and steam for 5 minutes over high heat until set. Continue alternating green and white layers, steaming each layer for 5 minutes, until all batter is used. The final layer should be green.
06
After the last layer is added, steam the entire cake for an additional 15 minutes over high heat to ensure it is fully cooked through and firm.
07
Carefully remove the pan from the steamer and let the cake cool completely at room temperature for at least 2 hours before slicing. This is crucial for clean cuts and a firm texture.
About This Recipe
This vibrant Malaysian Pandan and Coconut Layered Cake, known as Kuih Lapis, is a delightful steamed dessert with alternating green pandan and white coconut layers. Its soft, chewy texture and fragrant aroma make it a beloved treat for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a more intense pandan flavor, use fresh pandan leaves blended with a little water and strained to make natural pandan juice. Ensure each layer is fully set before adding the next to prevent mixing.
Easy Substitutions
If pandan extract is unavailable, you can omit it for a plain coconut layered cake, or use a few drops of green food coloring for visual effect. For a slightly different texture, you can experiment with a small amount of cornstarch in place of some tapioca flour.
Storage & Reheating
Store leftover Kuih Lapis in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
Serving Suggestions
Serve slices of Kuih Lapis as a delightful afternoon tea snack with a cup of hot tea or coffee. It's also a popular dessert for festive occasions and potlucks. For a traditional presentation, cut the cake into small diamond or square shapes.
Common Mistakes
1. Not greasing the pan and parchment paper adequately, leading to the cake sticking. 2. Not steaming each layer long enough, causing layers to merge. 3. Overfilling the steaming pan, which can result in uneven cooking. 4. Slicing the cake while it's still warm, making it sticky and difficult to cut cleanly. 5. Not maintaining a consistent high heat in the steamer, affecting the texture and cooking time.
Frequently Asked Questions
Why is my Kuih Lapis sticky?
Kuih Lapis is naturally a bit chewy and sticky, but excessive stickiness often means it wasn't cooled completely before slicing, or the batter ratio was slightly off. Ensure thorough cooling.
Can I make this ahead of time?
Yes, Kuih Lapis is an excellent make-ahead dessert. It can be prepared a day in advance and stored as directed, making it perfect for parties or gatherings.
MORE TO KNOW
The key to a beautiful Kuih Lapis is patience and precise steaming. Ensure your steamer water is always boiling vigorously before adding each new layer. If the water level drops too low, carefully replenish it with hot water to maintain a consistent steaming environment. Cooling the cake completely before slicing is paramount; attempting to slice it warm will result in a sticky, messy cake that loses its distinct layers. Use a plastic knife or a knife lightly greased with oil for the cleanest cuts.
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