Colorful Kue Lapis: A Treat
Ethan Sullivan
| 19-09-2024
· Food Team
Kue Lapis is a vibrant and colorful layered cake from Indonesia, widely loved for its soft, chewy texture and sweet coconut flavor.
Each layer is carefully steamed, creating a visually stunning dessert that not only pleases the eyes but also satisfies the taste buds.
Here's a step-by-step guide to making Kue Lapis, which will allow you to recreate this traditional Indonesian treat in your kitchen!
Ingredients:
For the Batter:
- 200g rice flour
- 50g tapioca flour
- 200g sugar
- 400ml coconut milk (use fresh or canned)
- 200ml water
- ½ teaspoon vanilla extract
- Pinch of salt
- For Coloring:
- Food coloring (Choose a variety of colors such as red, green, yellow, etc.)
Directions:
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1. Prepare the Steamer:
Before starting, set up a steamer with enough water and bring it to a boil. Grease a square or rectangular pan (usually 7x7 inches) with oil to prevent the batter from sticking.
2. Mix the Dry Ingredients:
Combine the rice flour, tapioca flour, and salt in a large bowl. Stir these ingredients together until well-blended. Set this mixture aside.
3. Prepare the Liquid Mixture:
Mix the coconut milk, water, and sugar in a separate bowl. Stir until the sugar is completely dissolved. Add the vanilla extract to the mixture and combine thoroughly.
4. Combine Wet and Dry Ingredients:
Gradually pour the coconut milk mixture into the flour mixture, stirring continuously to avoid lumps. Mix until the batter is smooth and free of any clumps.
5. Divide the Batter:
Divide the batter evenly into 3-4 portions, depending on how many layers and colors you prefer for your Kue Lapis. Add different food coloring to each portion and stir until the color is well incorporated.
6. Start Layering:
Pour the first colored batter (about 1/4 to 1/3 of the batter, depending on the number of layers) into the greased pan. Place the pan in the steamer and steam for about 5-7 minutes until the layer is set.
7. Add More Layers:
Once the first layer is firm, gently pour the next colored batter over it. Steam each layer for another 5-7 minutes. Continue layering until all the batter has been used, steaming each layer before adding the next.
8. Final Steaming:
After the final layer has been added, steam the entire cake for an additional 15-20 minutes to ensure that all layers are thoroughly cooked and firm.
9. Cool and Slice:
Remove the cake from the steamer and let it cool completely in the pan. Once it's cool, gently loosen the edges and turn the cake out onto a clean surface. Slice the Kue Lapis into small squares or diamond shapes for serving.
Tips for Perfect Kue Lapis:
Steaming Time: Ensure each layer is properly set before adding the next to avoid mixing the colors.
Layer Thickness: For an even appearance, pour equal amounts of batter for each layer.
Food Coloring: Traditional Kue Lapis is made with vibrant colors. Feel free to get creative and use your favorite shades to make it more exciting.
Enjoying Kue Lapis
Kue Lapis is best served as a snack or dessert and pairs wonderfully with a cup of tea or coffee. Its chewy texture and coconut flavor make it an addictive treat that people of all ages can enjoy. The cake can be stored at room temperature for a day or two, but it's best consumed fresh for the best texture.
Lykkers, this cake is not just a feast for the palate but also a beautiful, colorful dessert that adds charm to any gathering. Whether you're celebrating a festive occasion or just craving something sweet, Kue Lapis will bring a taste of Indonesia to your table.
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