Kuih Lapis = Steam layered cake

This is a Malay traditional steam cake.  Easy to make and easy on the palate.

I started making this few years ago, at that time I was active on multiply and a few of my friends and I, we simply love to try new recipe and this recipe was one of them. Almost every week, one of us would try making this cake but with different flavours.  I remember one of my friend even tried making chocolate flavour and so the layer became white and brown in colour … it may not look so nice but I’m sure it tasted great! 🙂

For me, my preference is either making the original flavour (which is written below) or the Pandan flavour (Pinescrew flavour).  My kids love this …. very soft and they love to peel layer by layer … savouring the taste bit by bit.


Ingredients :

1 1/2 cup plain flour
2 tbsp rice flour
2 tbsp corn flour or custard flour
3/4 cup sugar
4 cups coconut milk – (I used 2 box of 200 ml Kara coconut milk add with water to become 4 cups)
1 tsp salt
a bit of colouring (either red or green)

Method :

1) Mix all the ingredients, stir thoroughly and sieved.

2) Divide the mixture into two bowls.

3) Add a bit of the red or green colouring into the first bowl and leave the second bowl as it is.

4) Heat up the steamer and grease the cake tin with a little bit of cooking oil.

5) Put the cake tin inside the steamer empty for about a minute.  Then take one ladle full of the red coloured mixture, pour into the cake tin and steam it for about 5 minutes.

6) Next, add one ladle full of the mixture in the original colour.  Again steam it for 5 minutes.

7) Continue to add the mixture alternately until it achieved your desired height for the cake.  After you add the last ladle full of mixture, leave it to steam for about 15 minutes.

After 15 minutes, off the fire and cool the cake thoroughly on a cooling rack before cutting it out and serve.


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