As I stood in my kitchen, the gentle humming of my steamer filled the air, creating an atmosphere of anticipation that was hard to resist. The moment I poured in the vibrant pink batter and watched it transform into a delicate layer was pure magic. This Kuih Lapis, or Malaysian Steamed Rose Layer Cake, is not just a treat for the taste buds; it’s a feast for the eyes.
I was first introduced to this colorful cake at a local market, where its stunning layers beckoned me closer. Inspired by its charm, I decided to try my hand at making it myself. You won’t believe how simple it is to create these beautiful layers with just a few easy-to-find ingredients! The soft, chewy texture combined with the sweet coconut flavor makes it a perfect centerpiece for any gathering or a delightful way to brighten up a quiet afternoon.
Join me in mastering this delightful cake that brings a taste of Malaysia to your home, impressing friends and family with its elegance—while keeping the preparation straightforward and stress-free!
Why is Kuih Lapis so special?
Simplicity shines through in this recipe, requiring minimal cooking skills while delivering maximum satisfaction.
Colorful layers create a stunning visual appeal that dazzles at any gathering.
Chewy texture complements the fragrant coconut flavor, making each bite a delightful experience.
Versatile and fun, it’s perfect for celebrations or simply indulging your sweet cravings.
Time-efficient with a hands-on prep, you’ll have a showstopper ready to savor in no time!
Delicious Kuih Lapis Ingredients
For the Batter
- Rice flour – this key ingredient gives the cake its unique chewy texture.
- Tapioca flour – enhances the elasticity, ensuring the layers hold together beautifully.
- Caster sugar – creates the perfect sweetness that balances the coconut flavor.
- Ayam coconut milk – provides a rich, creamy taste that elevates the cake’s overall appeal.
- Boiling water – helps to combine the dry ingredients, creating a smooth batter.
- Pink liquid food colouring – adds a vibrant hue, making your Kuih Lapis visually stunning and inviting.
By gathering these simple ingredients, you’re just a whisk away from making your own magnificent Kuih Lapis that will surely impress anyone who gets a taste!
How to Make Kuih Lapis
-
Prepare the pan: Lightly grease a 20cm round cake pan with oil, ensuring it’s well coated. Wipe away any excess oil with a paper towel to prevent sticking. Place the pan into a steamer over simmering water on medium heat.
-
Mix the batter: In a large bowl, combine rice flour, tapioca flour, sugar, coconut milk, and boiling water. Stir until smooth, and for a lump-free mixture, strain it through a sieve. Set 650ml aside in one bowl, and tint the remaining mixture with pink food coloring.
-
Layer with care: Reduce the heat to medium-low. Pour 160ml of the pink mixture into the pan, cover, and steam for 7 minutes until set. Stir the white mixture until smooth and carefully pour 160ml on the pink layer. Repeat the process, alternating colors to create 9 layers, finishing with pink.
-
Cool and slice: Once all layers are steamed, remove the pan from the steamer. Let it cool for about 3 hours. When fully cooled, cut your beautiful Kuih Lapis into diamond or rectangular pieces for serving.
Optional: Dust with desiccated coconut for an extra touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Kuih Lapis
Fridge: Store Kuih Lapis in an airtight container in the refrigerator for up to 3 days to maintain its freshness and chewy texture.
Freezer: For longer storage, wrap slices tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 1 month.
Thawing: When ready to enjoy, thaw in the refrigerator overnight or allow to sit at room temperature for about 2 hours.
Reheating: To bring back some warmth, gently steam the layers for a few minutes until heated through, perfect for enjoying this delightful treat again!
Make Ahead Options
Creating Kuih Lapis in advance is a fantastic way to save time during busy weekdays or celebrations! You can prepare the batter and layer components up to 24 hours ahead of time. Simply follow the initial steps to mix the rice flour, tapioca flour, sugar, coconut milk, and boiling water, then strain the mixture and separate it into bowls for coloring. Cover and refrigerate both portions to keep them fresh. When you’re ready to serve, simply reheat the mixtures gently if needed, then continue steaming to create those lovely layers. Trust me, with this make-ahead strategy, your Kuih Lapis will be just as delightful and eye-catching as if you made it all in one go!
What to Serve with Kuih Lapis?
Elevate your delightful layers of this Malaysian treat with tempting sides and beverages that will tantalize your taste buds.
-
Coconut Sticky Rice: A rich, creamy treat that echoes the flavors of Kuih Lapis, creating a delightful coconut experience. Pairing the two coconut-based dishes enhances the tropical vibe of your meal.
-
Tropical Fruit Salad: Fresh, juicy fruits like mango, pineapple, and papaya add brightness and contrast, balancing the sweetness of the cake beautifully. The refreshing flavors of the fruit will cleanse your palate and invigorate your senses.
-
Tea or Coffee: A warm cup of fragrant tea or robust coffee complements the sweet, chewy texture of Kuih Lapis, making for a cozy dessert experience. Try serving with a light herbal tea for a refreshing touch.
-
Sweetened Coconut Cream: Drizzle a luscious coconut cream over your slices for an extra layer of indulgence. This silky addition enhances the cake’s flavor while offering a delightful creamy texture.
-
Sesame Seed Cookies: Crunchy and slightly nutty, these cookies provide a wonderful texture contrast to the soft layers of Kuih Lapis, creating a perfect balance of flavors. Their sweetness seamlessly ties in with the main dessert.
-
Chilled Rose Water Lemonade: For a refreshing drink, this aromatic lemonade pairs beautifully with Kuih Lapis. The floral notes of rose water elevate the dish, while the citrus brightness cuts through the sweetness.
-
Mango Pudding: Tropical mango pudding offers a smooth, creamy dessert alternative that pairs well with the chewy layer cake, enhancing the theme of tropical indulgence. Enjoying both will be a fruity adventure.
Expert Tips for Kuih Lapis
Perfect Layers: Ensure each layer is steamed just enough; oversteaming can lead to a dense texture, while understeaming may make layers collapse.
Avoid Mixing: Be careful not to mix the two batter bowls after tinting. Once you’ve separated the pink and white mixtures, they should be poured separately to maintain the beautiful layers.
Water Level: Keep an eye on the water level in the steamer. If it’s too low, the cake won’t cook properly, so refilling as needed is crucial for perfect Kuih Lapis.
Cooling Time: Letting the cake cool for a full 3 hours helps set the layers firmly; cutting too soon may result in messy pieces.
Serving Style: For a lovely presentation, cut the cake into different shapes, such as diamonds or rectangles, and dust with desiccated coconut, enhancing both flavor and visuals!
Kuih Lapis Serving Suggestions
Pair your stunning Kuih Lapis with delightful accompaniments to elevate your dessert experience.
-
Sweet Coconut Cream: Drizzle warm coconut cream over each slice for an added richness. It brings out the coconut flavor wonderfully.
-
Fresh Tropical Fruits: Serve with a side of sliced mango or lychee, enhancing the cake’s flavors with a refreshing, juicy burst.
-
Chilled Green Tea: The lightness of chilled green tea complements the sweetness of Kuih Lapis, offering a well-rounded tasting experience.
-
Milo or Chocolate Sauce: For a unique twist, drizzle Milo or chocolate sauce on top, adding a chocolaty richness that kids will love!
-
Coconut Flavored Ice Cream: A scoop of coconut-flavored ice cream adds a creamy texture and coolness, perfect for a warm day.
-
Fruit Salsa: A fresh salsa with diced fruits like pineapple, kiwi, and mint can brighten up each slice, creating a refreshing contrast.
Let these serving ideas inspire you to enjoy your Kuih Lapis in delightful new ways!
Kuih Lapis (Malaysian Steamed Rose Layer Cake) Recipe FAQs
How do I know which rice flour to use?
Look for glutinous rice flour, which is typically found in Asian grocery stores. It gives the Kuih Lapis its signature chewy texture. Avoid non-glutinous rice flour to achieve the perfect consistency.
How should I store leftover Kuih Lapis?
Absolutely! Store the Kuih Lapis in an airtight container in the refrigerator. It will stay fresh and maintain its lovely texture for up to 3 days. If left out at room temperature, it may dry out.
Can I freeze Kuih Lapis?
Very! If you want to save some for later, wrap the slices tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 1 month. When you’re ready to enjoy, thaw them overnight in the fridge or at room temperature for a couple of hours.
What should I do if the layers aren’t setting properly?
If you find that your layers aren’t setting as expected, it could be due to the steaming process. Ensure that you are using medium heat and that the water in the steamer is at a gentle simmer. Additionally, check that you’ve covered the pan properly to prevent steam from escaping. If you’ve mixed the pink and white batters too much before layering, it could affect the structure as well.
Can my pet share in this treat?
While the ingredients in Kuih Lapis are safe for human consumption, it’s best to keep this cake away from your pets. The sugar content can be excessive for them. It’s always a joy to share treats, but consider whipping up a pet-friendly snack instead!
What can I do with leftovers?
If you have leftover Kuih Lapis that you’re not planning to eat within a few days, try slicing it into smaller pieces and using it in a delightful dessert trifle! Layer with whipped cream and fresh fruits for a beautiful presentation that makes the most of your wonderful creation.
Delicious Kuih Lapis: Master the Malaysian Steamed Rose Cake
Ingredients
Equipment
Method
- Lightly grease a 20cm round cake pan with oil, and place it in a steamer over simmering water on medium heat.
- In a large bowl, combine rice flour, tapioca flour, sugar, coconut milk, and boiling water. Stir until smooth, then strain through a sieve. Set 650ml aside in one bowl and tint the remaining mixture with pink food coloring.
- Pour 160ml of the pink mixture into the pan, cover, and steam for 7 minutes until set. Pour 160ml of the white mixture on top and repeat the process, alternating colors to create 9 layers, finishing with pink.
- Once all layers are steamed, remove the pan from the steamer and let it cool for about 3 hours. Cut into diamond or rectangular pieces for serving.