Love Soft and Chewy Desserts? Try This Traditional Indonesian Kue Lapis Recipe

Kue Lapis is a traditional Indonesian steamed cake known for its colourful layers, soft chewy texture and delicate coconut flavour. Made by steaming thin portions of rice-flour batter one after another, it develops a distinctive striped appearance. The recipe uses simple ingredients such as rice flour, tapioca starch, coconut milk and sugar. It is manageable at home with patience and careful, steady steaming.

Its name means “layer cake” in Indonesian. Pandan is often used for fragrance and a green colour, while modern versions may feature several shades. The cake is mildly sweet and should be cooled completely before slicing.

What Makes Kue Lapis Special?

Unlike baked cakes, Kue Lapis is prepared in a steamer, which gives it a moist, elastic texture. Rice flour provides the base, while tapioca starch contributes to its characteristic chewiness. Coconut milk adds richness without making the dessert overly heavy.

The colourful layers are another defining feature. Traditional and contemporary versions use different colours, including green, pink and white. Pandan extract can provide a natural green shade and a distinctive aroma.

Ingredients for Kue Lapis

To make this Indonesian layered cake, you will need:

• 200 g rice flour
• 100 g tapioca starch
• 200 g sugar
• 400 ml coconut milk
• 200 ml water
• A pinch of salt
• Pandan leaves or pandan extract, optional
• Food colouring, as required
• A little neutral oil for greasing

How to Make Kue Lapis at Home

1. Prepare the coconut milk mixture

Heat the coconut milk, water, sugar and salt in a saucepan over low heat. Stir until the sugar dissolves, then remove from the heat and allow the mixture to cool. If using pandan leaves, add them during heating and remove them before proceeding.

2. Make the batter

Combine the rice flour and tapioca starch in a bowl. Gradually whisk in the cooled coconut milk mixture until you have a smooth batter. Strain it if necessary to remove lumps.

3. Divide and colour the batter

Separate the batter into portions and add your chosen colours. Leave one portion plain if you want alternating white layers. Stir each portion thoroughly for an even shade.

4. Steam the layers

Grease a heatproof cake tin and place it in a preheated steamer. Pour in a thin layer of batter and steam for around 5–7 minutes, or until set. Add the next layer and repeat the process. Steam the final layer for longer, around 10–15 minutes, or until cooked through.

5. Cool and slice

Allow the cake to cool completely before removing it from the tin. Slice it with a lightly oiled knife to help achieve neat layers.

Tips for Perfect Kue Lapis

Keep each layer thin and allow it to set before adding the next. Maintain steady steam and check the water level during cooking. Wrapping the steamer lid in a clean cloth can help prevent condensation from dripping onto the cake, provided the cloth stays safely away from the heat source.

For the best texture, avoid cutting the cake while it is still warm. Serve it at room temperature with tea or coffee as an afternoon snack or dessert.