Indonesian Steamed Rainbow Cake (Kue Pelangi)

• •125 g tapioca flour
• •75 g rice flour
• •125 granulated sugar
• •350 ml thick coconut milk, full-fat
• •0.3 teaspoon salt
• •0.5 teaspoon vanilla extract
• • few drops red food coloring
• • few drops orange food coloring
• • few drops yellow food coloring
• • few drops green food coloring
• • few drops blue food coloring
• • few drops purple food coloring
• •1 tablespoon vegetable oil, for greasing

Instructions

1. 1

   Prepare your steamer by filling it with water and bringing it to a rolling boil over high heat. Lightly grease a 6-inch (15 cm) round cake pan with vegetable oil. If your steamer lid collects a lot of condensation, wrap it with a clean kitchen towel to prevent water from dripping onto the cake.

2. 2

   In a large mixing bowl, combine the tapioca flour, rice flour, granulated sugar, and salt. Whisk well to ensure there are no lumps and the ingredients are evenly distributed.

3. 3

   Gradually pour in the thick coconut milk while continuously whisking the dry ingredients. Add the vanilla extract. Continue whisking until the batter is smooth and free of any lumps. You may use a fine-mesh sieve to strain the batter if necessary, to ensure ultimate smoothness.

4. 4

   Divide the batter evenly into six separate bowls. Add a few drops of a different food coloring to each bowl: red, orange, yellow, green, blue, and purple. Stir each bowl until the color is vibrant and evenly mixed.

5. 5

   Once the steamer is hot and producing plenty of steam, place the greased cake pan into the steamer. Pour the first colored batter (e.g., purple) into the pan, forming a thin, even layer. Steam for 5-7 minutes, or until the layer is set and no longer sticky to the touch.

6. 6

   Carefully open the steamer, pour the next colored batter (e.g., blue) over the steamed layer. Close the lid and steam for another 5-7 minutes. Repeat this process with the remaining colors in your desired rainbow order (purple, blue, green, yellow, orange, red).

7. 7

   After pouring and steaming the final (red) layer, steam the entire cake for an additional 15-20 minutes to ensure it is thoroughly cooked through. A toothpick inserted into the center should come out clean, and the cake should feel firm to the touch.

8. 8

   Carefully remove the cake pan from the steamer. Let the cake cool completely in the pan on a wire rack for at least 2-3 hours. This is crucial for the cake to firm up and for the layers to set properly, making it easier to slice.

9. 9

   Once completely cooled, gently run a thin knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate, then carefully flip it back upright. Slice the Kue Pelangi into diamond or square shapes using a plastic knife or a knife greased with a little oil to prevent sticking, revealing the beautiful rainbow layers.

Chef's Tips

• 💡Ensure your steamer water is always boiling vigorously before adding a new layer to maintain even cooking.
• 💡Stir the batter in each colored bowl briefly before pouring each layer, as the flours can settle at the bottom.
• 💡Cooling the cake completely is vital. If you try to slice it warm, it will be very soft and sticky, and the layers may tear or stick together.
• 💡For easier slicing, use a plastic knife or lightly grease your metal knife with a little vegetable oil between cuts.
• 💡For an extra aromatic touch, you can add a small knot of pandan leaf to the steamer water, which will subtly infuse the cake with its fragrance.