Cakes & Bread
Kuih Lapis Rainbow Layer Cake (Southeast Asian Rice Flour Layer Cake)
Prep
30 min
Cook
90 min
Servings
12
Level
Medium
Kuih lapis is a traditional Southeast Asian cake made from rice flour and coconut milk, steamed layer by layer in pretty rainbow colors to create a beautiful gradient effect. The texture is chewy, soft, and rich, with the signature sweet-savory flavor of coconut milk—perfect as an afternoon snack or a treat for special occasions. Making it does require patience since each layer has to be steamed one at a time, but the adorable, delicious result is well worth the effort.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams rice flour
- 50 grams tapioca/cassava starch
- 200 grams granulated sugar
- 650 ml thick coconut milk from 1 coconut
- 2 leaves pandan leaves
- 1/2 tsp salt
- a few drops red food coloring
- a few drops green food coloring
- a few drops yellow or purple food coloring (optional)
- 1 tbsp cooking oil for greasing the pan
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👩🍳 Instructions
- 1 Simmer the coconut milk with the pandan leaves and salt over low heat, stirring constantly so the coconut milk doesn't curdle, until it's fully boiling and fragrant. Remove from heat, discard the pandan leaves, and let the coconut milk cool slightly until just warm.
- 2 Mix the rice flour, tapioca starch, and sugar in a large bowl. Pour in the warm coconut milk little by little while whisking until smooth, to prevent lumps.
- 3 Strain the batter through a fine sieve to make sure the texture is completely smooth with no flour lumps.
- 4 Divide the batter into 3-4 portions depending on how many colors you want. Add food coloring to each portion and stir until evenly mixed.
- 5 Prepare a square or round pan about 18-20 cm (7-8 inches) in size and lightly grease it with cooking oil. Heat a steamer over medium heat until it's producing plenty of steam.
- 6 Pour one layer of batter (about 100 ml) into the pan and steam for 5-7 minutes, covering the steamer lid with a cloth so water doesn't drip onto the batter, until the layer is set and no longer sticky.
- 7 Pour the next colored layer on top of the first cooked layer and steam again for 5-7 minutes. Repeat this process, alternating colors, until the batter is used up and the pan is full.
- 8 For the final layer, steam a bit longer, about 15-20 minutes, so the whole cake is completely cooked through to the center.
- 9 Remove the cake and let it cool completely at room temperature for at least 3-4 hours, or overnight in the refrigerator, so the texture sets perfectly and is easy to slice.
- 10 Remove the cake from the pan and cut it with a knife lightly greased with oil for clean, non-sticky slices. Serve.
💡 Tips
• Make sure each layer is completely cooked and set before pouring the next one; if a layer is still wet, it will mix with the next layer and won't look neat.
• Use steady medium heat while steaming—not too high, or the surface of the cake may bubble and turn out uneven.
• Line the steamer lid with a clean cloth so condensation doesn't drip onto the batter and ruin the texture of the layers.
• Let the cake cool completely before slicing; the longer it rests (even overnight in the fridge), the cleaner and firmer your slices will be.
📊 Nutrition Facts / serving
165
Calories (kcal)
1.5 g
Protein
5 g
Fat
29 g
Carbs
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