Cakes & Bread
Kue Pepe (Betawi Rainbow Layered Sago Cake)
Prep
20 min
Cook
80 min
Servings
14
Level
Hard
Kue Pepe, a beautiful clear layered cake from Betawi and Malay tradition! A translucent batter of sago flour and coconut milk is steamed layer by layer until it becomes a shimmering, glass-like transparent cake. Served cold, it has a soft, chewy, and refreshing texture. An elegant and unique Betawi party cake.
🧂 Ingredients
🍽️ Servings: 14
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g sago flour
- 50g rice flour
- 150g granulated sugar
- 500ml thin coconut milk
- 200ml water
- 1/4 tsp salt
- 2 leaves pandan leaves
- Food coloring: pandan green and pink or purple
- Coconut oil for greasing the pan
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👩🍳 Instructions
- 1 Cook the thin coconut milk, water, sugar, salt, and pandan leaves until the sugar dissolves, then let cool to room temperature
- 2 Mix together the sago flour and rice flour
- 3 Pour the coconut milk mixture into the flour little by little while stirring until completely smooth with no lumps
- 4 Divide the batter into 3 portions: one plain/natural, one pandan green, and one pink
- 5 Grease a glass baking dish or small pan with coconut oil
- 6 Steam the empty pan for 5 minutes
- 7 Pour in the first layer very thinly, about 3-4mm, and steam for 7-8 minutes until set and transparent
- 8 Continue alternating colored layers until the batter is used up
- 9 Steam the final layer for 15 minutes
- 10 Chill in the refrigerator for at least 2 hours before slicing
- 11 Cut with a wet knife into squares or diamond shapes
💡 Tips
• The sago batter must be completely lump-free — strain it if needed before steaming
• Steam each layer until it's fully set and no longer jiggly before adding the next one
• Chill in the refrigerator before slicing — sago that's still warm falls apart easily
📊 Nutrition Facts / serving
120
Calories (kcal)
1 g
Protein
4 g
Fat
22 g
Carbs
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