This kue lapis (Indonesian layered rice cake) combines the chewy texture of rice flour with the true aroma of fresh pandan leaves and refreshing bits of young coconut in every bite. With neat green-and-white layers, it's the perfect afternoon snack that brings back memories of traditional market treats. The texture is soft and chewy, never sticky on the teeth, and the fragrance comes genuinely from fresh pandan leaves, not instant paste.
🧂 Ingredients
🍽️ Servings: 20
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- 300 grams rice flour
- 75 grams tapioca flour
- 200 grams granulated sugar
- 800 ml fresh thick coconut milk
- 10 leaves fresh pandan leaves, blended with a little water then strained to take the liquid
- 200 grams young coconut flesh, scraped into long strips
- 1/2 tsp fine salt
- 100 ml cooled boiled water
- 3 drops green pandan food coloring (optional, to deepen the color)
- 1 tbsp cooking oil for greasing the pan
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👩🍳 Instructions
- 1 Prepare a 20x20 cm (8x8 inch) square baking pan, lightly grease it with cooking oil, then line the bottom with heat-resistant plastic wrap so the cake can be removed easily later.
- 2 In a saucepan, combine the thick coconut milk, granulated sugar, and salt. Cook over low heat while stirring until the sugar dissolves and the coconut milk is warm; do not let it boil. Remove from heat and let it cool to lukewarm.
- 3 In a large bowl, combine the rice flour and tapioca flour. Pour in the warm coconut milk mixture little by little while whisking to keep it smooth and lump-free.
- 4 Divide the batter into two equal portions. Mix the pandan liquid and green food coloring into one portion and stir well to make the green batter. Leave the other portion plain white.
- 5 Heat a steamer over medium heat for 10 minutes, and wrap the steamer lid with a clean cloth so condensation doesn't drip onto the batter.
- 6 Pour one ladle of the green batter into the pan, spread it into a thin, even layer, and steam for 5 minutes until set (the surface shouldn't be sticky when touched).
- 7 Pour a layer of the white batter on top, sprinkle with a bit of shredded young coconut, and steam again for 5 minutes until set. Repeat alternating green and white layers until the batter is used up, for a total of about 10-12 layers.
- 8 After the final layer, steam again for 15 minutes over medium heat so the whole cake cooks through completely and turns chewy when pressed.
- 9 Remove the cake and let it cool completely at room temperature for at least 2 hours before slicing, so it doesn't stick and the layers stay neat.
- 10 Slice the kue lapis with a knife lightly greased with oil, and serve in square or rectangular pieces.
💡 Tips
• Use fresh coconut milk squeezed from grated coconut rather than instant coconut milk, for a more naturally rich aroma and flavor.
• Make sure each layer is completely set before pouring the next one, so the colors don't blend together and the final result has neat, distinct stripes.
• Cover the steamer with a clean cloth so condensation doesn't drip onto the surface of the cake, which can make the texture soggy.
• Store the kue lapis at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 5 days; warm it briefly before serving to bring back its chewy texture.
📊 Nutrition Facts / serving
165
Calories (kcal)
2 g
Protein
7 g
Fat
24 g
Carbs
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