Kue Lapis (Steamed Layer Cake)

During Ramadan, the evening breakfast has become the most precious time of the day. And the fast-breaking meal wouldn’t be complete without traditional dessert. This kue lapis or steamed layer cake is one of my childhood favorites.

Kue Lapis (Steamed Layer Cake)

• 450 coconut milk
• 350 ml of boiling water
• 260 gr cane sugar
• 300 gr all-purpose flour
• 30 gr rice flour
• a pinch of salt
• 1/2 tsp pandan paste

1. Mix coconut milk and sugar, give it a good stir. Pour in the boiling water and stir until sugar dissolves.
2. Add both flours and a pinch of salt, stir until you get the smooth batter.
3. Strain the batter and divide it into 2 equal portions in separate bowls. Add pandan paste into one portion batter and keep the other portion white.
4. Fill up the bottom of the steamer with water and bring it to boil. Wrap the lid with a kitchen towel to prevent condensation drips back to kue lapis.
5. Lightly brush the bottom of a cake pan with cooking oil and line with parchment paper. Then preheat it in the steamer.
6. Stir the batter each time before you pour it to the pan. Pour about 100 ml of white batter to the pan, steam for about 7 minutes, or until fully cooked. Then pour the green batter and let it steam for 7 minutes. Repeat until no more batter left. Steam the last layer for 10 minutes.
7. Remove cake from steamer and let it cool for at least 2 hours before slicing.