Malaysia Kuih Lapis

Step By Step Instructions

Malaysia Kuih Lapis

Malaysia kuih lapis, is a traditional layered cake dessert that is popular in Malaysia and other Southeast Asian countries. A bite-sized snack or dessert that is typically made from rice flour or Tapioca flour, and flavoured with various ingredients such as pandan leaves, coconut milk, and palm sugar.

Kuih lapis is made by layering different coloured and flavoured rice flour mixtures on top of each other, and then steaming the layers until they are cooked and set. The resulting cake has a soft, chewy texture and a sweet, aromatic flavour. It is commonly found in traditional Malaysian and Southeast Asian bakeries and food markets.

Step 1

Prepare a steamer with enough water to steam the Kuih Lapis for about 1 hour. Begin combining the rice flour, tapioca flour, and salt in a mixing bowl.

Step 2

In a small saucepan, dissolve the sugar in the water over low heat. Once the sugar is dissolved, remove the saucepan from heat.

Step 3

Next, add in the coconut milk to the hot sugar water mixture, and stir till well combined.

Step 4

Then add the coconut mixture into the flour mixture. Mix until you achieve a smooth batter.

Step 5

Divide the batter equally into two separate bowls. In one bowl, add the pandan extract and mix well.

Step 6

Grease an square pan or container with a little oil or use a silicone mold. Pour the first layer of batter into the pan, ensuring the surface is evenly covered. Steam the first layer for about 5 minutes, or until it appears firm and set.

Step 7

Pour the second layer of the opposite-coloured batter on top of the first layer. Steam this layer for about 3 minutes as well, or until it is set.

Step 8

Continue alternating layers and steaming each layer for 3 minutes until you've used up all the batter. Once the final layer is set, carefully remove the pan from the steamer and let the Kuih Lapis cool to room temperature.

Step 9

Apply a thin layer of oil on the top layer.

Step 10

To serve, remove the kuih lapis from the pan, and use a plastic knife or a thin, sharp knife to slice the Kuih Lapis into desired shapes. To prevent sticking, lightly grease the knife before cutting.

Step 11

Here is the finished product. Enjoy the delicious Kuih Lapis as a colourful treat for any occasion!

Note: This recipe can be adapted to include different flavours and colours according to your preference. Just ensure that the total amount of liquid remains consistent to achieve the desired texture.


  • 100g Tapioca Flour
  • 100g Rice Flour
  • 2 Eggs (100g)
  • 1/2 tsp. Salt
  • 300g Water
  • 140g Sugar
  • 200g Coconut Milk
  • 1 tsp. Pandan Paste
  • Food Colouring (optional)

  • Video Tutorial

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