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Malaysian Kuih Lapis
A traditional Malaysian layered kuih with soft, chewy layers and fragrant coconut flavour.
Malaysian kuih lapis is a classic layered dessert popular throughout Southeast Asia. Made from rice flour and tapioca flour, it is delicately flavoured with coconut milk, pandan, and sugar.
The batter is steamed layer by layer, creating a soft, chewy texture with gentle sweetness and aromatic notes. Kuih lapis is commonly enjoyed as a snack or dessert and is often found in traditional bakeries and markets.
Ingredients
- 100 g tapioca flour
- 100 g rice flour
- 2 eggs (100 g)
- ½ tsp salt
- 300 g water
- 140 g sugar
- 200 g coconut milk
- 1 tsp pandan paste
- Food colouring (optional)
Instructions
- Prepare a steamer with enough water to steam for about 1 hour. Mix rice flour, tapioca flour, and salt in a bowl.
- Dissolve the sugar in water over low heat, then remove from heat.
- Add coconut milk to the hot sugar mixture and stir well.
- Pour the coconut mixture into the flour mixture and mix until smooth.
- Divide the batter into two bowls. Add pandan paste to one portion.
- Grease a square pan and pour in the first layer. Steam for about 5 minutes until set.
- Pour in the second layer and steam for about 3 minutes.
- Repeat alternating layers until all batter is used. Cool completely.
- Lightly oil the surface, then remove from the pan and slice to serve.
