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
- Mix coconut milk and sugar, give it a good stir. Pour in the boiling water and stir until sugar dissolves.
- Add both flours and a pinch of salt, stir until you get the smooth batter.
- 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.
- 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.
- Lightly brush the bottom of a cake pan with cooking oil and line with parchment paper. Then preheat it in the steamer.
- 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.
- Remove cake from steamer and let it cool for at least 2 hours before slicing.