Kue Lapis Pandan (Indonesian Steamed Layer Cake)
A vibrant and aromatic Indonesian steamed layer cake, known for its alternating pandan-flavored green and white layers. This traditional dessert offers a wonderfully chewy texture and a delicate coconut-pandan fragrance, perfect for special occasions or an exotic treat.
Ingredients
- •200 g Rice Flour
- •100 g Tapioca Flour
- •250 g Granulated Sugar
- •800 ml Thick Coconut Milk (full-fat, from a can or freshly squeezed)
- •0.5 tsp Salt
- •1 tsp Pandan Paste (or 2 tbsp pandan juice from fresh leaves)
- •1 tbsp Vegetable Oil (for greasing the pan)
Instructions
- 1.
Lightly grease a 8x8 inch (20x20 cm) square pan or a round 8-inch (20 cm) pan with vegetable oil. Line the bottom with parchment paper, then grease the paper as well. Set aside.
Time: 3 min - 2.
Prepare your steamer: Fill a large steamer pot with water and bring it to a rolling boil over high heat. Once boiling, reduce heat to medium-high to maintain a steady steam.
Time: 5 min - 3.
In a large mixing bowl, combine the rice flour, tapioca flour, sugar, and salt. Whisk well to combine and break up any lumps.
Time: 3 min - 4.
Gradually pour in the coconut milk, whisking continuously until the batter is smooth and free of lumps. If there are stubborn lumps, you can strain the batter through a fine-mesh sieve.
Time: 5 min - 5.
Divide the batter into two equal portions. To one portion, add the pandan paste (or pandan juice) and mix until the color is uniform and vibrant green. Leave the other portion plain white.
Time: 4 min - 6.
Place the greased pan into the hot steamer. Pour about 1/2 cup (120ml) of the white batter into the pan, spreading it evenly. Cover the steamer and steam for 5-7 minutes, until the layer is set and translucent.
Time: 7 min - 7.
Open the steamer, then carefully pour about 1/2 cup (120ml) of the green (pandan) batter over the white layer. Spread evenly. Cover and steam for another 5-7 minutes until set.
Time: 7 min - 8.
Continue alternating layers of white and green batter, steaming each layer for 5-7 minutes, until all the batter is used. You should have about 10-12 layers in total. Make sure each layer is set before adding the next.
Time: 50 min - 9.
Once the final layer is poured and steamed for 5-7 minutes, steam the entire cake for an additional 15-20 minutes to ensure it is thoroughly cooked through. This helps to achieve the desired chewy texture.
Time: 20 min - 10.
Carefully remove the pan from the steamer. Let the cake cool completely in the pan on a wire rack for at least 2-3 hours, or ideally overnight, before attempting to unmold and slice. This is crucial for clean slices.
- 11.
Once cooled, run a thin knife around the edges of the pan, then invert the cake onto a cutting board. Peel off the parchment paper. Using a lightly oiled plastic knife or a sharp, oiled metal knife, slice the cake into diamond or rectangular shapes. Clean the knife after each cut for the cleanest slices.
Time: 5 min
Tips
- 💡To prevent water from dripping onto your cake, wrap the lid of your steamer with a clean kitchen towel.
- 💡Make sure your steamer water is always boiling. If it starts to run low, carefully add more hot water.
- 💡Using a plastic knife or oiling your metal knife will help prevent the sticky cake from adhering to the blade, making for smoother, cleaner cuts.
- 💡Kue Lapis is best enjoyed at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days (bring to room temp before serving for best texture).
Recipe from TheCookbook.ai
Created by anne hamdali