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Home › Snacks › Asian Delight › Kuih Lapis (Steamed Layer Cake)

Kuih Lapis (Steamed Layer Cake)

Discussion

Ann Low January 18, 2013

 kuih lapis (steamed layer cake)
Steamed Kuih Lapis (steamed layer cake) is a popular snack in Malaysia and Singapore and it literally means layer cake in Malay. When I was a little girl, I enjoyed eating this kuih by peeling the different coloured layer by layer. This Kuih Lapis recipe was adapted from a Chinese Coobook ~ Malaysian Delicacies. I was a little hesitant at first whether to try this recipe or not when I  saw more tapioca flour rather than the rice flour is used. Since I only have a packet of tapioca flour and little rice flour on hand, I just went ahead to try this recipe. The Kuih Lapis turned out very fragrant and with acceptable texture as well. But I’ll definitely want to try the rice flour and mung bean flour mixture next time, so that I can compare the texture of this Kuih Lapis. Oh… due to my laziness and as I wanted to complete the process fast, you will notice a thick layer on two colours, Only 6 layers were made instead of 9 and the lapis will definitely looks taller and prettier if I were to use a smaller cake pan.
5 from 1 reviews
Kuih Lapis (Steamed Layer Cake)
 
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Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
Author: Ann Low
Ingredients
  • 350g Tapioca flour
  • 100g Rice flour
  • 50g Sago flour
  • 500ml Water
  • 400g Sugar (used 280g)
  • 4 Pandan leaves
  • 500ml Thick coconut milk with a pinch of salt
  • Rose pink colouring
Instructions
  1. In a pot boil water,sugar and pandan leaves together till sugar dissolved. Turn off heat, discard pandan leaves and add in coconut milk. Stir well and leave aside to cool.
  2. Mix tapioca flour and rice flour together and gradually blend well into coconut liquid with a hand whisk. Then strain mixture through a sieve to ensure it is free from lumps.
  3. Divide mixture in two equal portions and add desire colouring into one portion, keeping one portion white. (You can use more colours if you prefer to have more colourful layers)
  4. Grease a 7 inch square or round cake pan and place in steaming pot for few minutes over high heat.
  5. Pour about 100-125ml of white liquid into the heated pan and steam at high heat for about 4 minutes or until batter is cooked. Then add 100-125ml of pink liquid onto it and steam for another 4 minutes. (reduce liquid for thinner layers)
  6. Repeat the procedure, alternating white and pink liquid until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time.
  7. Add a little more rose pink colour to the last layer to make it a deeper shade of pink, and steam the whole cake for about 15 mins.
  8. Leave Kuih Lapis to cool completely after steamed and invert the cake pan to knock out the kuih.
  9. Grease knife with little oil before cutting. You may also brush a little oil on the surface as gloss finishing.
3.5.3229

 

 

Enjoy and have a wonderful weekend!

 

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Filed Under: Asian Delight, Snacks Tagged With: Asian Delight, Asian Snack, Pandan leaves

About Ann Low

Hello! I'm Ann Low. Welcome to my humble blog - Anncoo Journal, a place where you can find many quick and easy recipes that I have created that could inspire you to bake or cook at home for your loved ones . Please feel free to browse around. Read more about me... and the photo gallery in the recipe index.

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Juju
Juju
September 18, 2020 6:40 pm

Hi, any alternatives for the pandan leaves and sago flour? I live in the US and did not find them here but I really want to make this as I love it. Thanks

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Ann Low
Ann Low
Reply to  Juju
September 18, 2020 9:26 pm

Hi Juju, you can omit the sago flour and increase the tapioca flour to 400g. You can add about a teaspoon of pandan essence instead of pandan leaves.

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Linda
Linda
September 18, 2020 6:40 pm

Hello Ann , Can I use tapioca starched instead of tapioca flour?

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Ann Low
Ann Low
Reply to  Linda
September 18, 2020 9:26 pm

Hi Linda, Tapioca four and Tapioca starch are the same.

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Jenn
Jenn
September 18, 2020 6:40 pm

Did you try making kuih lapis with the rice flour and hoen kwee flour mix as you mentioned? Also I was given a recipe that had more rice flour than tapioca flour. But in your recipe and a few others I saw there is more tapioca flour than rice flour…. Can you tell me what would be the difference? I love springy kueh lapis that you can peel layer by layer….

Thanks

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Ann Low
Ann Low
Reply to  Jenn
September 18, 2020 9:26 pm

Hi Jenn, I only tried this recipe with more tapioca flour and yet to try with rice flour or hoen kwee flour. But I’m sure using different type of flours will give good texture if the proportion is right.

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Julie Cho
Julie Cho
September 18, 2020 6:40 pm

Hi Ann I saw in your recipe you mentioned 400g sugar (used 200g) how does that works? Are you suggesting only used 200g instead of 400g?

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Ann Low
Ann Low
Reply to  Julie Cho
September 18, 2020 9:26 pm

Hi Julie, I adapted this recipe from a cookbook and I only used 280g. 400g sugar is too sweet.

1
Anonymous
Anonymous
September 18, 2020 6:40 pm

wish me luck Ann, will try this out after an almost failed attempt using Nona&#39s Tepong Hoen Kwe :)~ baba ASP

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Esther
Esther
September 18, 2020 6:40 pm

One of my favorite kueh’s, made it today lovely but it is a bit sticky? Where did I go wrong ?

0
Ann Low
Ann Low
Reply to  Esther
September 18, 2020 9:26 pm

Hi Esther, You mean the kueh is sticky after steaming? Every layer must be fully cooked before after the other.

0
Samantha
Samantha
September 18, 2020 6:40 pm

Made this during the weekend, turn out excellentMy family loves it… My nieces keep bugging me to make it again

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anncoojournal
anncoojournal
Reply to  Samantha
September 18, 2020 9:26 pm

Hi Samantha, I&#39m happy to hear that :))Hope you have a wonderful week ahead!

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Florence
Florence
September 18, 2020 6:40 pm

Hi Ann,

I have steamed the Kuih lapis & it turned out very delicious. But why it is so sticky & stretchy & hence cannot be sliced. Please advise.

Regards
Florence

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Florence
Florence
Reply to  Florence
September 18, 2020 9:26 pm

Hi Ann,

Thanks for your reply. I think I had steamed too Long. So it turned out sticky & starchy. Only the first layer at the bottom is sticky & starchy. The rest are good.

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Ann Low
Ann Low
Reply to  Florence
September 18, 2020 9:26 pm

Hi Florence, Sorry to hear that but this is the first time heard that this kueh is sticky and stretchy. Hope you didn’t used the wrong flour. Every layer must be fully cooked before adding the next layer.
Anyway I’ll check it out with some of my friends who had tried this recipe and hopefully can tell what is the main problem.

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Lily Ngian
Lily Ngian
September 18, 2020 6:40 pm

Thanks for replying. I will try it out and see how the texture like.

0
anncoojournal
anncoojournal
September 18, 2020 6:40 pm

You can use corn flour but not 350g.
Put it the other way round:
350g rice flour and 100g corn flour.

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Lily Ngian
Lily Ngian
September 18, 2020 6:40 pm

Hi Ann, if I want the layer cake to be slightly softer can I reduce the tapioca flour to 300g + 100g of rice flour?Lily Ko

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anncoojournal
anncoojournal
Reply to  Lily Ngian
September 18, 2020 9:26 pm

Hi Lily, I&#39m not very sure about the texture after the adjustment of the flour. Why not try half portion first and see how is the result.

0
Anonymous
Anonymous
September 18, 2020 6:40 pm

Lovely photos. Want to eat the kuih from the screen ;P
Rina H

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tigerfish
tigerfish
September 18, 2020 6:40 pm

The thought that came to mind is that, change the "pink" to "red" and it is so "National Day"! ;pI remember this as Gao Teng Kuih (in Hokkien) and I will eat them layer by layer too.

0
Anonymous
Anonymous
September 18, 2020 6:40 pm

Hi Ann,
Can i use packet coconut cream like &#39kara&#39….don&#39t have the fresh stuff here.

0
anncoojournal
anncoojournal
Reply to  Anonymous
September 18, 2020 9:26 pm

Yes, no problem no use &#39Kara&#39 coconut cream.

0
Anonymous
Anonymous
September 18, 2020 6:40 pm

Hi, can I substitute the tapioca flour with corn flour ?

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joceline lyn
joceline lyn
September 18, 2020 9:19 am

这也是九层糕对吗?很美丽也。赞

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Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  joceline lyn
September 18, 2020 8:33 pm

哈哈哈。。。一定是给那厚度搞糊涂了 :DD

0
Shirley Tay
Shirley Tay
September 18, 2020 9:19 am

I&#39m never a fan of these nonya treats, but pink is my fave colour & you&#39ve made them so irresistible, Ann!

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Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  Shirley Tay
September 18, 2020 8:33 pm

Shirley, I love pink too!

0
Amelia
Amelia
September 18, 2020 1:29 am

Hi Ann, wah… your kuih lapis so pretty and yummylicious. Nice click and presentation.Have a nice day.

0
Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  Amelia
September 18, 2020 8:33 pm

Thanks Amelia!

0
Sandra Mihic
Sandra Mihic
September 18, 2020 1:29 am

One more masterpiece…i wish either to have little bit of your talent or have you as my next door neighbor! This really looks amazing Ann!

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Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  Sandra Mihic
September 18, 2020 8:33 pm

Thank you Sandra. How wish I&#39m your neighbor too so that I can try your delicious creations 🙂

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Stephanie
Stephanie
September 17, 2020 10:14 pm

Nice steamed layer cake, I has been thinking of making this kuih but never get my hand on it yet. I was like you, I like to eat it by peeling layer by layer.

0
Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  Stephanie
September 18, 2020 12:38 am

I think better use the rice flour to make this kuih. The texture should be better than this one.

0
鲸鱼蓝൉
鲸鱼蓝൉
September 17, 2020 10:14 pm

你的作品总是那么完美,你太棒了:)

0
Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  鲸鱼蓝൉
September 18, 2020 8:33 pm

你过奖啦!好看不一定好吃。。。 呵呵

0
tanja
tanja
September 17, 2020 10:14 pm

Wonderful even layers and such a pretty colour, I would so love to try a slice of this cake with my morning coffee now!

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Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  tanja
September 18, 2020 12:38 am

sure, Tanja 🙂

0
Li Shuan
Li Shuan
September 17, 2020 10:14 pm

i have never tried the recipe with more tapioca flour…interesting experiment …. I want to eat to try how&#39 s the texture like. Beautiful colour 六层糕。

0
Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  Li Shuan
September 18, 2020 12:38 am

Li Shuan, yes when I googled I found this recipe usually used rice flour instead. Anyway tapioca flour still works well with the layers more chewy 🙂

0
Chef and Sommelier
Chef and Sommelier
September 17, 2020 10:14 pm

Hi Ann! When I was a boy, I enjoyed peeling and eating this kuey layer by layer too… Now, I just put the whole piece in the mouth.. 🙂

0
Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  Chef and Sommelier
September 18, 2020 12:38 am

hahaa… I still love to peel the layers…

0
faithy
faithy
September 17, 2020 10:14 pm

I want to make these too! So pretty! BTW, why you cancel out the Sago flour? Because you do not have that in your pantry?

0
Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  faithy
September 18, 2020 9:19 am

Yes, I don&#39t sago flour in my pantry at that time.

0
Mel
Mel
September 17, 2020 10:14 pm

So beautiful steamed kuih. I wish I can done like yours.

0
Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  Mel
September 18, 2020 12:38 am

Hi Mel, I think you can do a better job than me 🙂

0
Jessie-CookingMoments
Jessie-CookingMoments
September 17, 2020 10:14 pm

What a perfect kuih lapis, Ann! Love the sweet pink colour, yoh, pink is always my favourite colour, haha! And did you notice that in your 1st photo, the 2 folded layers of kuih lapis has formed a heart shape?

0
Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  Jessie-CookingMoments
September 18, 2020 12:38 am

Jessie, I don&#39t think this is a perfect kuih. The layers are too thick… hahaa
Wahh… you really looked everything into details. If I realized earlier, I&#39ll post it on Valentine&#39s day.

0
Baking Scientist
Baking Scientist
September 17, 2020 8:21 pm

Awww.. looks so lovely 🙂 Looks like a lovely Valentine&#39s day gift 🙂

0
Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  Baking Scientist
September 18, 2020 12:38 am

Thanks! I should post this in February for Valentine&#39s day 😀

0
Baking Scientist
Baking Scientist
Reply to  Baking Scientist
September 18, 2020 6:40 pm

Hehee.. You&#39re so artistic, Ann. Wonderful photos, pretty bakes, and clear instructions, love your blog! 赞!*thumbs up* 🙂

0
Baking Scientist
Baking Scientist
Reply to  Baking Scientist
September 19, 2020 1:32 am

Hehee.. You&#39re so artistic, Ann. Wonderful photos, pretty bakes, and clear instructions, love your blog! 赞!*thumbs up* 🙂

0
sabrina 莎莎
sabrina 莎莎
September 17, 2020 8:21 pm

Hi Ann~~
Nice~~~ ^^ i love this kuih~~

0
Belinda
Belinda
September 17, 2020 8:21 pm

Huh…got both flours here…maybe I should give this a try! Though they won&#39t turn out so pretty.

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Edith C
Edith C
September 17, 2020 8:21 pm

So nicely done. Love those even layers and colour.

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novia
novia
September 17, 2020 7:44 pm

yummy and lovely 🙂

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mui mui
mui mui
September 17, 2020 7:44 pm

Ann,This is a old time favorite!My grandma use to make this for sell when I was little. Her customer loves her &#39九层糕&#39very much.She is very tall so her customers give her a nick named &#39panjang嫂&#39. So her customer always said Panjang嫂的九层糕,薄又好吃:pYours looks great. I loves to pull the layer apart and eat piece by piece..:p My panjang grandma &#39s recipe is more rice flour but yours is more tapioca flour. I bet it is QQ and yum yum!I must try your too.Thanks for sharing!mui

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Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  mui mui
September 18, 2020 8:33 pm

Hi Mui Mui,hahaa… Panjang嫂的九层糕 sounds so familiar.. Oh, I ever heard this name from a TV drama.Did your grandma passed her recipe to you? So can share with me :))

0
Hannah
Hannah
September 17, 2020 7:44 pm

I love how delicate this looks – and the layers are beautiful!

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lokness
lokness
September 17, 2020 7:44 pm

This brings back some childhood memories. My godmother always bought me these little treats when I was little. They were usually in green and white layers. I really have to learn how to make these. First, I need to see where I can get pandan leaves. Thank you so much for sharing. 🙂

0
YL @ TheForeignLand
YL @ TheForeignLand
September 17, 2020 7:44 pm

Your pictures remind me of my childhood! I remember peeling off the rainbow layers one by one.

0
Angie's Recipes
Angie's Recipes
September 17, 2020 7:44 pm

So pretty and so elastic! Irrsistible!

0
Vimitha Anand
Vimitha Anand
September 17, 2020 7:44 pm

Looks so beautiful… i would never want to eat it…

0
Anne Regalado
Anne Regalado
September 17, 2020 7:44 pm

Ann , your kuih are fantastic ! They look really pretty 😀 I bet they tastes delicious as well 😉

0
lena
lena
September 17, 2020 7:44 pm

does the kuih lapis texture turned out chewier than normal? it looks stunning!

0
Mayck Law
Mayck Law
September 17, 2020 7:44 pm

Ann, 这糕点做到很美很美,这颜色看了很舒服的感觉。。。

0
Cheah ~ No-Frills Recipes
Cheah ~ No-Frills Recipes
September 17, 2020 7:44 pm

What a fabulous presentation! Can&#39t keep my eyes off the kuih….

0
Phong Hong
Phong Hong
September 17, 2020 5:56 pm

Ann, this brings back childhood memories! My grandaunts use to make this kueh using 9 colours. As a kid, I also liked to peel and eat it layer by layer.

0
Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  Phong Hong
September 17, 2020 7:44 pm

Phong Hong, I also love the 9 layers colour but am a little lazy when making this myself.

0
Janine
Janine
September 17, 2020 5:56 pm

This is one of my favourite local steamed kuihs! Somehow, I always find it yummier if it&#39s rainbow coloured hehe. I also eat it layer by layer ;p

0
Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  Janine
September 18, 2020 12:38 am

Hi Janine, Will definitely make the rainbow colour the next time.

0
J.O
J.O
September 17, 2020 5:56 pm

做糕我的兴趣不大,虽然我家婆很想吃哈哈~我看还是你请我比较快(^O^)

0
Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  J.O
September 18, 2020 12:38 am

没问题,希望你不会觉得难吃就好了。

0
Sonia ~ Nasi Lemak Lover
Sonia ~ Nasi Lemak Lover
September 17, 2020 5:56 pm

very nice colour and looks good!

0
Jeannie Tay
Jeannie Tay
September 17, 2020 5:56 pm

Beautiful color, and nice even layers…lovely!

0
Mich Piece of Cake
Mich Piece of Cake
September 17, 2020 5:56 pm

It looks incredibly pretty!

0
Top Cuisine avec Lavi
Top Cuisine avec Lavi
September 17, 2020 5:56 pm

how much color and flavor has this recipe….looks amazing!

0
Ann@Anncoo Journal
Ann@Anncoo Journal
Reply to  Top Cuisine avec Lavi
September 18, 2020 12:38 am

You can add a little more colour if you want a deeper colour. As for the flavour are from the coconut milk and pandan leaves.

0
noobcook
noobcook
September 17, 2020 5:56 pm

really pretty colour, I love pink 😀

0
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About Anncoo Journal

Hello! I am Ann Low. Welcome to my humble blog - Anncoo Journal, a place where you can find many quick and easy recipes ideas that I have created that could inspire you to bake or cook at home for your loved ones. Please feel free to browse around this healthy recipes blog to find delicious cake recipes and much more. Read about me and navigate to the recipe index of this food and recipes blog... Read More…

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