Kue Lapis Betawi (Steamed Layer Cake)
Kue Lapis Betawi
A chewy layer cake of rice flour, tapioca and coconut milk, steamed one layer at a time in alternating colours. A market favourite for all ages.
- Time
- 1 hr 30 min
- Serves
- 12 people
- Origin
- Jakarta
- Type
- Cakes & Snacks
Ingredients
Tap an ingredient once it is ready to tick it off.
How to Make
Simmer the coconut milk, sugar, salt and pandan until the sugar dissolves. Cool until warm.
Mix the rice flour and tapioca, then pour in the coconut milk little by little, stirring until smooth. Strain.
Divide the batter in two and colour one half red and the other green.
Grease a 20 x 20 cm tin and heat it in a steamer.
Pour in one layer of about 4 ladles of batter and steam for 5 minutes until set.
Add the next colour and steam again. Repeat until the batter is used up, steaming the final layer for 20 minutes.
Cool completely before cutting with an oiled knife.
Kitchen tip
Wrap the steamer lid in a cloth so water does not drip onto the cake. Let it cool completely before cutting for neat layers.
Questions
Where does Kue Lapis Betawi (Steamed Layer Cake) come from?
Kue Lapis Betawi is a traditional dish from Jakarta (capital: Jakarta), in the Java region of Indonesia.
How long does Kue Lapis Betawi (Steamed Layer Cake) take to make?
It takes about 1 hr 30 min in total to make 12 servings, including preparation.
What is the secret to a good Kue Lapis Betawi (Steamed Layer Cake)?
Wrap the steamer lid in a cloth so water does not drip onto the cake. Let it cool completely before cutting for neat layers.
