122min 4 ppl
Kueh Lapis
76 minutes
4 people
Hardover 60 min or 12+ steps
76 min · 7 steps
Hard: over 60 min or 12+ steps
260 kcalper person
Protein 2g
Carbs 42g
Fats 9g
About this dish
A striking Peranakan steamed cake built layer by layer in alternating pink and pandan-green rice batter, each one set before the next is poured.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Pandan leavesblended with 100 ml water and strained for juice, for the green layers6 leaves
Tins & Jars
- Coconut Milk600 ml
Dried Goods
- Rice flour150 g
- Tapioca Starch100 g
- Caster sugar200 g
Spices & Seasonings
- Red food colouring pastefor the pink layers0.25 tsp
- Fine sea salt0.5 tsp
Oils & Condiments
- Vegetable Oilfor greasing the tin1 tbsp
Utensils
- Steamer basket
- Mixing bowl
- Square baking tin
- Sharp knife
Method
1
Whisk the rice flour, tapioca starch, caster sugar, salt and coconut milk together until completely smooth, then divide the batter in half.
Approx. 8 minutes
2
Tint one half of the batter with the pandan juice and the other half with the red food colouring paste.
Approx. 4 minutes
3
Grease a square tin with the vegetable oil and steam it empty for 2 minutes to warm through.
Approx. 4 minutes
4
Pour a thin layer of the pink batter into the hot tin and steam for 5 minutes until just set.
Approx. 5 minutes
5
Pour a thin layer of the green batter over the set layer and steam for 5 minutes until set.
Approx. 5 minutes
6
Repeat the alternating layers, steaming each for 5 minutes, until all the batter is used, for nine layers in total.
Approx. 40 minutes
7
Steam the finished cake for a final 10 minutes, then leave to cool completely before turning out and slicing.
Approx. 10 minutes
