Kue Lapis Nangka Santan (Jackfruit Coconut Milk Layer Cake), Sweet and Fragrantly Tropical — Totally Addictive

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• 250 grams rice flour
• 75 grams tapioca flour
• 200 grams granulated sugar
• 650 ml instant thick coconut milk
• 300 ml cooled boiled water
• 200 grams ripe jackfruit flesh, seeds removed and cut into small pieces
• 2 leaves pandan leaves, tied into a knot
• 1/2 tsp salt
• 2 drops yellow food coloring (optional, to deepen the color)
• 1 tbsp cooking oil for greasing the pan

👩‍🍳 Instructions

1. 1 Blend or mash the jackfruit flesh together with 100 ml of the boiled water until it becomes a smooth puree; set aside.
2. 2 In a saucepan, combine the thick coconut milk, remaining boiled water, pandan leaves, and salt. Cook over low heat, stirring constantly, until the coconut milk is warm and fragrant with pandan, about 5 minutes. Remove from heat and let cool to lukewarm, then discard the pandan leaves.
3. 3 In a large bowl, mix the rice flour, tapioca flour, and granulated sugar. Pour in the warm coconut milk little by little while whisking to prevent lumps, stirring until the batter is smooth and well combined.
4. 4 Divide the batter into two equal portions. Mix one portion with the jackfruit puree and yellow food coloring (if using), stirring until the color is evenly distributed. Leave the other portion plain white.
5. 5 Lightly grease a 20x20 cm (8x8 inch) square pan with oil, then line the bottom with plastic wrap or parchment paper. Preheat the steamer over medium heat for 10 minutes before using.
6. 6 Pour 1 ladle of the jackfruit batter into the pan and spread it into a thin, even layer. Steam over medium heat for 5-7 minutes until the surface is set and no longer sticky to the touch.
7. 7 Pour an equal amount of the white batter on top, then steam again for 5-7 minutes until set. Repeat, alternating the jackfruit and white batters, until all the batter is used up — this usually makes 10-12 layers.
8. 8 For the final layer, steam longer, about 15 minutes over medium heat, so the cake cooks through completely to the center. Test with a toothpick; if it comes out clean, the cake is done.
9. 9 Remove the cake and let it cool completely at room temperature for at least 3 hours, or overnight in the refrigerator, so the texture sets perfectly and is easy to slice.
10. 10 Remove the cake from the pan and cut it with a knife dipped in water for clean, neat slices that won't stick.

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📊 Nutrition Facts / serving

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