Cakes & Bread
Steamed Chocolate Milk Layer Cake (Kue Lapis Cokelat Susu Kukus), Chewy with a Pretty Marble Pattern
Prep
20 min
Cook
90 min
Servings
20
Level
Medium
A steamed layer cake combining chocolate and milk that creates a beautiful marble pattern in every slice. It has a soft chewy texture, rich sweetness, and the fragrant aroma of coconut milk that makes it addictive from the very first bite. Perfect as an afternoon snack or a festive treat to make your guest table even more delightful.
🧂 Ingredients
🍽️ Servings: 20
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams tapioca flour
- 100 grams rice flour
- 200 grams granulated sugar
- 600 ml thick instant coconut milk
- 400 ml water
- 1/2 tsp salt
- 2 leaves pandan leaves
- 25 grams cocoa powder
- 1/2 tsp vanilla paste
- 1 tbsp cooking oil for greasing the pan
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👩🍳 Instructions
- 1 Boil the thick coconut milk, water, sugar, salt, and pandan leaves in a pot over medium heat, stirring continuously so the coconut milk doesn't split. Cook until the sugar dissolves and it comes to a gentle boil, about 5-7 minutes. Remove from heat and let it cool to warm, then discard the pandan leaves.
- 2 Combine the tapioca flour and rice flour in a large bowl, then pour in the warm coconut milk mixture little by little while whisking evenly so it doesn't clump. Strain the batter so the texture is smooth and silky.
- 3 Divide the batter into 2 equal portions. Mix the first portion with vanilla paste until well combined (this is the white batter). Mix the second portion with sifted cocoa powder, stirring until the color is even with no lumps (this is the chocolate batter).
- 4 Lightly grease a 20x20 cm (8x8 inch) square pan with cooking oil, then heat the steamer over high heat until the water boils and produces plenty of steam, about 10 minutes. Cover the steamer lid with a clean cloth so condensation doesn't drip onto the batter.
- 5 Pour 1 ladle of the white batter into the pan and steam for 5 minutes until the surface is set (not sticky to the touch). Continue by pouring 1 ladle of the chocolate batter on top, then steam again for 5 minutes.
- 6 Repeat the process, alternating white and chocolate layers until the batter is used up, steaming each layer for 5 minutes before pouring the next one. For the marble effect, on a few of the final layers, pour both batters in at the same time, then swirl lightly with a skewer to create a marbled pattern before steaming.
- 7 Once all the batter is used, steam the final layer for 20 minutes over medium heat until the whole cake is fully cooked and firm, with nothing sticking to a skewer when tested.
- 8 Remove the cake and let it cool completely at room temperature for at least 3 hours, or store it in the refrigerator overnight so the texture becomes firmer and easier to slice. Cut the cake into pieces using a knife lightly greased with oil so it doesn't stick.
💡 Tips
• Use high, consistent heat throughout steaming so each layer sets quickly and doesn't merge with the previous layer.
• Always cover the steamer with a clean cloth so condensation doesn't drip down and make the cake's surface wet or full of holes.
• Make sure each layer is completely set before pouring the next one so the layer lines look clear and neat.
• Store the cake in the refrigerator in a covered container; it will keep for up to 4 days and tastes even better served cold.
📊 Nutrition Facts / serving
165
Calories (kcal)
1 g
Protein
6 g
Fat
27 g
Carbs
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