Cakes & Bread
Kue Lapis Beras (Indonesian Rainbow Rice Layer Cake)
Prep
20 min
Cook
90 min
Servings
16
Level
Hard
A beautiful rainbow rice layer cake made of many thin layers! Each thin layer is steamed one at a time until set before the next layer is poured on top. It takes patience, but the result — a cross-section of colorful layers — will amaze anyone who sees it. A timeless, iconic steamed cake from the Indonesian archipelago.
🧂 Ingredients
🍽️ Servings: 16
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300g rice flour
- 50g tapioca flour
- 200g granulated sugar
- 600ml thick coconut milk
- 1/4 tsp salt
- 2 leaves pandan leaves
- Food coloring: red, pandan green, and yellow (or colors of your choice)
- Coconut oil, for greasing
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👩🍳 Instructions
- 1 Cook the coconut milk, sugar, salt, and pandan leaves over low heat, stirring, until the sugar dissolves — do not let it boil
- 2 Let it cool until just warm
- 3 Combine the rice flour and tapioca flour
- 4 Pour the warm coconut milk into the flour mixture a little at a time, stirring until smooth
- 5 Divide the batter into 3-4 portions and tint each one a different color
- 6 Lightly grease a 20x20cm (8x8 inch) baking pan with coconut oil
- 7 Steam the empty pan for 5 minutes first
- 8 Pour in the first batter (color 1) in a thin layer about 3-4mm thick, and steam for 5-7 minutes until set
- 9 Pour the second colored batter on top, and steam for another 5-7 minutes
- 10 Keep alternating colors until all the batter is used — usually about 8-10 layers
- 11 Steam the final layer for 15 minutes
- 12 Let the cake cool completely before slicing with a wet knife
💡 Tips
• Each layer MUST be fully set before adding the next one — if it's still wobbly, the layers will blend together
• Wet the knife with water before slicing so the cuts are clean and the layers don't tear
• Greasing with coconut oil adds a nice aroma and keeps the layers from sticking
📊 Nutrition Facts / serving
150
Calories (kcal)
2 g
Protein
5 g
Fat
28 g
Carbs
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