Kue Lapis Beras (Sticky Layer Cake)

Kue Lapis Beras (Sticky Layer Cake)

Kue Lapis Beras (Sticky Layer Cake)

Kue Lapis is a classic Indonesian layer cake. Its made out of steamed rice flour dough. The classic flavor is be Pandan for the green layer, coconut milk for the white layer, and chocolate for the brown layer.

Frankly, my mom has never made this cake for one good rational reason: it takes toooo loooong to make, you have to cook layer by layer. She always got it from the market, and it was always good. I think the proper way to eat the cake is you peel a layer and eat it. Biting it right on the cake will be considered impolite, trust me (which you should not). :P 

I have been told that this cake can not be preserved for more than a day because of the coconut milk in it but it has never been the case for me tho (yippee!!). Simply put it in a bowl with lid and keep it in the fridge. It will become a bit stiff like a block of eraser but this is not a problem. Reheat it in the microwave for a minute or so and the cake will be soft and gooey as it supposed to.

250 g rice flour
100 g tapioca flour
950 ml of coconut milk (I used 2 cans of 400 ml of coconut milk and 150 ml of water)
1/2 tsp of salt
300 g sugar
1 tsp of green pandan essence
2 tbsp of chocolate powder

Cooking step:
  1.  Boil coconut milk, salt and sugar. Once it reaches boiling point, reduce the heat to medium and continue cooking for another 5 minutes. Make sure the sugar is completely melt. Remove the pan from the stove top and let it cool down,
  2. In a big mixing bowl, sift rice flour and tapioca flour, 
  3. Once the coconut milk is warm enough (you don't get burn when you dip your finger in it), pour it in slowly into the big bowl, whisk it gently and make sure you have a clump-free liquid mixture,
  4. Divide the mixture into three equal portions (about 600 ml each). Add the green pandan essence in one portion, the chocolate powder in another portion, and the rest just leave it plain. Set aside,
  5. Prepare your steamer, meanwhile oil your pyrex or any pan you prefer. Silicon mold is the best choice tho,
  6. Put the oiled mold on the steamer, pour a ladle of the green (or which ever color you prefer) mixture, and let it steam for 5 minutes, 
  7. Before you add another layer, make sure the middle of the previous layer is completely cooked. Don't make the same mistake I did, I didn't check if the previous layer was cooked enough so when I pour the next layer, it blobbed into the previous layer,
  8. Repeat the procedure, alternating each color until the mixture is finished,
  9. Once you pour all the mixture in, continue steaming for another 5 to 10 minutes. 
  10. Remove the cake from the steamer and let it cool completely,
  11. For a glossy finish, you can brush the top of the cake with a little bit of oil, 
  12. Oil your knife a bit before cutting the cake, to prevent it from sticking, 
  13. Et voila, your Kue Lapis is ready to be devoured layer by layer.

PS: Whisk the mixture every time before you pour it on the steamer, just to make sure your mixture is clump-free and the coloring is properly infused. 


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