This colorful trio of traditional market snacks (jajanan pasar) brings the chewy texture, sweet-savory flavor, and fragrant pandan aroma that will make you long for the atmosphere of a traditional Indonesian market. Kue Lapis (colorful layer cake) with its pretty layers, chewy Cenil (tapioca balls) coated in grated coconut, and fragrant green Putu Ayu (pandan coconut cakes) topped with coconut come together as one nostalgic package perfect for afternoon tea time. All three use simple, easy-to-find ingredients, yet the results are just as good as what you'd find at the market.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams (for Kue Lapis) Rice flour
- 50 grams (for Kue Lapis) Tapioca flour
- 200 grams (for Kue Lapis) Granulated sugar
- 700 ml (for Kue Lapis) Coconut milk
- 2 leaves Pandan leaves
- 1/2 tsp (for Kue Lapis) Salt
- to taste Pink food coloring
- to taste Green food coloring
- 200 grams (for Cenil) Tapioca flour
- 150 ml (for Cenil) Hot water
- 2 tbsp (for Cenil) Granulated sugar
- 1/4 tsp (for Cenil) Salt
- to taste Red and yellow food coloring
- 150 grams Coarsely grated coconut (steamed with a little salt)
- 150 grams (for Putu Ayu) Rice flour
- 25 grams (for Putu Ayu) Tapioca starch (sago flour)
- 150 grams (for Putu Ayu) Granulated sugar
- 200 ml (for Putu Ayu) Coconut milk
- 1 egg Egg
- 1 tsp Pandan paste
- 1/4 tsp (for Putu Ayu) Salt
- 150 grams Coarsely grated coconut for topping the molds
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👩🍳 Instructions
- 1 Kue Lapis: Simmer the coconut milk with pandan leaves and salt until warm, being careful not to let it boil. Remove from heat and let cool slightly.
- 2 Mix the rice flour, tapioca flour, and granulated sugar in a large bowl. Pour in the warm coconut milk little by little while stirring until the batter is smooth and lump-free; strain for a finer result.
- 3 Divide the batter into 2 portions. Add pink coloring to one portion and leave the other white (or color as desired).
- 4 Prepare a square baking pan lightly greased with oil, and heat a steamer. Pour one layer of batter (about 100 ml) into the pan and steam for 5 minutes until set.
- 5 Pour the next colored layer on top and steam for another 5 minutes. Repeat, alternating colors, until the batter is used up. Steam the final layer for an extra 10 minutes to ensure it's fully cooked. Total steaming time is about 40-45 minutes.
- 6 Remove the layer cake and let it cool completely before cutting into neat pieces. Set aside.
- 7 Cenil: Mix the tapioca flour, sugar, and salt in a bowl. Pour in the hot water little by little while quickly kneading with a wooden spoon until the dough is smooth and can be shaped.
- 8 Divide the dough into several portions, add red and yellow coloring to each portion, and knead evenly.
- 9 Shape the dough into small balls or bite-sized elongated rectangles.
- 10 Bring a pot of water to a boil, add the cenil, and boil until they float, indicating they're cooked. Remove and drain.
- 11 While still warm, roll the cenil in the steamed grated coconut until evenly coated. Set aside.
- 12 Putu Ayu: Beat the egg and granulated sugar with a mixer on high speed for 5-7 minutes until pale, fluffy, and thick enough to leave a ribbon trail.
- 13 Gradually add the rice flour and tapioca starch while gently folding with a spatula using a fold-over technique.
- 14 Pour in the coconut milk little by little while continuing to stir gently until evenly combined. Add the pandan paste and salt, then stir again.
- 15 Prepare putu ayu molds (truncated cone shape), grease with oil, then fill the bottom of each mold with grated coconut and pack it down slightly.
- 16 Pour the pandan batter over the grated coconut until the molds are almost full. Steam in a hot steamer for 15-20 minutes over medium heat, covering the steamer lid with cloth so condensation doesn't drip onto the cakes.
- 17 Once cooked, remove and let cool slightly before removing from the molds so the shape isn't damaged.
- 18 Serve the Kue Lapis, Cenil, and Putu Ayu together on one serving plate for a complete, beautiful, and appetizing package of traditional market snacks.
💡 Tips
• When steaming the layer cake, line the steamer lid with a clean cloth so dripping condensation doesn't damage the surface of the cake and create holes.
• Knead the cenil dough while the water is still hot so the tapioca partially cooks and is easy to shape without sticking to your hands.
• Steam the grated coconut topping with a little salt and pandan leaves so it lasts longer and has a more fragrant aroma.
• For putu ayu that rises perfectly, make sure the egg and sugar are beaten until truly thick and ribbon-like before adding the flour.
📊 Nutrition Facts / serving
195
Calories (kcal)
2 g
Protein
6 g
Fat
34 g
Carbs
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