Kuih Lapis is my mom’s favorite sweet. I like the flavor of the sweet so much. You can play a lot with the colors of this sweet. Usually, this sweet is made with Pandan (screwpine) leaves. The pandan leaves not only gives green color to the sweet but also an aromatic flavor.
I do not get Pandal Leaves in my place, so I have substituted Pandal Leaves with green food color. Many people add rose, red, white and purple colors. I have used green and white layers. Though we use coconut milk for this sweet, you would not get coconut milk flavor at all. This sweet has a subtle sweet flavor, and you simply cannot resist it. This recipe is worth making for the birthday parties as it looks beautiful in colorful layers and also taste yummy. I am planning to make this sweet for Shreeya’s First B’day. I learned this recipe from here. Sanvi loves this sweet so much and has requested me to make this sweet again in rose and purple colors. I will try to post the pictures of this sweet in rose and purple layers. So here comes the recipe…
Preparation Time. 5 minutes
Cook Time. 30 minutes
Recipe Cuisine. Malaysian
Recipe Category. Sweet
Tapioca flour – 350gm
Rice flour – 100gm
Corn flour – 2 tablespoon
Water – 350-400ml
Sugar – 300g
Vanilla extract – half teaspoon
Coconut milk – 1 can (about 400ml)
Salt – a pinch
Food color – green
Oil – for greasing
Note. The ingredients shown will vary with the original quantity.
1. In a mixing bowl, add tapioca flour, sugar, and corn flour.
2. Now add rice flour, vanilla essence, egg, salt, and coconut milk.
3. Add water and combine the ingredients well. Now divide the batter into two: I used two colors – green and white. In the first batter, I did not add food color because I wanted a white layer. In the second batter, add the green food color.
4. Stir well such that the food color blends well. Grease the container (in which you are going to set the sweet) using few drops of oil. Add the white batter in the container (I wanted the bottom layer to be white). Heat the container over boiling water and a high heat. Steam over a high heat for 3 to 4 minutes until cooked through.
5. Now add the green batter on top of the white layer, and make sure you stir the batter well each time before pouring into the pan. Steam over a high heat for 3 to 4 minutes until cooked through. Repeat the layering as desired. Again, I added the white layer on top of the green layer and then steamed for 4 more minutes by covering the tin. Leave the steamed cake to cool completely (otherwise it will collapse), before cutting into slices.
Now, Kuih Lapis is ready!
- While steaming, make sure you have enough water.
- You can refrigerate it for 1 week.
- Once the first layer is cooked well, add the second layer.
- Cool down the cake completely before slicing it.
You may want to try other Malaysian and Indonesian recipes:
Sweet and Sour Pineapple Chutney, Green Moong Dal Balls, Goreng Pisang | Banana Fritters, Chilli Chicken