Kue Lapis | Gao Teng kueh |Indonesian steamed dessert
Kue lapis is an Indonesian dessert delicacy which is basically a steamed dessert of coconut milk and rice flour and served with coconut ice cream.
Equipment
- Wooden steamer
- Silicon sheet or molds
- Whisk
- Fine strainer
Ingredients
- 300 ml Thick coconut milk
- 200 g Refined sugar
- 100 g Rice flour
- 150 g Tapioca flour
- 5 ml Vanilla essence optional but tastes better
- 300 ml Warm water
- 5 g Salt
- 1 tsp Food colors traditionally its red, green color.
Instructions
Prepare the Steamer
- Fill your steamer with water and bring it to a boil.
- Keep the heat on medium-high and make sure the lid is wrapped with a clean kitchen towel to prevent water from dripping onto the cake.
Mix the Batter
- In a mixing bowl, combine rice flour, tapioca flour, sugar, and salt.200 g Refined sugar, 100 g Rice flour, 150 g Tapioca flour, 5 g Salt
- Slowly add the warm water while whisking to prevent lumps.300 ml Warm water
- Add the vanilla essence, coconut milk and whisk until the batter is completely smooth.300 ml Thick coconut milk, 5 ml Vanilla essence
- (Optional but recommended) Strain the batter to remove any lumps for a silky texture.
- Divide the batter into equal portions based on how many colors you plan to use (e.g., 3 colors = 3 bowls). white, red and green traditionally.1 tsp Food colors
- Add a few drops of natural or food-safe coloring into each bowl and mix well.
Steam the cake
- Lightly grease your cake pan with oil or butter. You can use square molds, pans as per your preference.
- Place it in the steamer for 1-2 minutes to preheat the pan. This helps the first layer stick well.
- Pour about 4 tablespoons (or enough to cover the base thinly) of the first color into the pan.
- Cover and steam for 5–7 minutes until the layer is firm to the touch.
- Gently pour the next colored layer over the first (use the back of a spoon to avoid disturbing the surface).
- Pro Tip: Always wait for each layer to set before adding the next—if not, the layers may blend or bubble.
- Steam again for 5–7 minutes. Repeat until all the batter is used and you’ve built a beautiful rainbow or ombré effect. Usually repeat like three or four complete 3 color layers.
- Once all layers are done, steam the entire cake for 10–15 minutes to ensure it's fully cooked through.
Cool and Unmold and serve
- Remove from steamer and let the cake cool completely in the pan. It firms up as it cools, making slicing easier. Once cool, loosen the edges with a knife and gently remove the cake.
- Use a greased knife or plastic knife to slice neatly (wiping in between helps!).
- Serve at room temp, and yes—peel those layers apart one by one if you’re feeling playful 😋
Notes
You can even add any flavoring like juices of vegetables but the proportion of flour will be increased. The ratio of the flour to liquid content is 1:2.5 . If you add any juices for color like beet juice add extra flour according to ratio.
Remember not to pour thick layers which will make the layer not cooked properly.
- Rubbery? Too much tapioca or oversteamed—reduce steaming time slightly next time.
- Too soft? Not enough steaming or undercooked layers—add a few minutes per layer if needed.
- Want it firmer? Reduce the liquid slightly or add a touch more rice flour.
Nutrition
Calories: 526kcal | Carbohydrates: 90.8g | Protein: 2.3g | Fat: 18.3g | Saturated Fat: 16.1g | Sodium: 502mg | Potassium: 210mg | Fiber: 2.4g | Sugar: 40.2g | Calcium: 15mg | Iron: 1mg