Kuih and Desserts
Authentic Singaporean Nine-Layer Kuih Lapis Recipe
Experience the nostalgia of this colorful, chewy, and fragrant steamed rice cake. Each of the nine layers can be peeled off individually, making it a beloved heritage treat for both kids and adults in Singapore.
- Prep
- 20 min
- Cook
- 60 min
- Serves
- 12
- Level
- Medium
- Per serving
- 210 kcal
Method
In a saucepan, combine water, sugar, salt, and knotted pandan leaves. Simmer over medium heat until sugar is fully dissolved. Remove from heat and stir in the thick coconut milk. Let the mixture cool to room temperature.
In a large mixing bowl, whisk together the tapioca flour and rice flour. Gradually pour in the cooled coconut milk mixture, whisking constantly to ensure there are no lumps. Strain the batter through a fine sieve into a clean jug.
Divide the batter equally into three portions. Leave one portion white. Add red food coloring to the second portion and green food coloring to the third portion to achieve vibrant colors.
Prepare a steamer and lightly grease a 7-inch square baking tin with vegetable oil. Place the tin in the steamer and preheat for 5 minutes.
Pour about 100ml of the first color (usually green or white) into the tin. Steam over medium heat for 5-7 minutes until the layer is set and translucent.
Repeat the process with the remaining colors, alternating layers. Ensure each layer is set before pouring the next. For the final (9th) layer, use red and steam for an additional 15 minutes to ensure the entire kuih is thoroughly cooked.
Remove the tin from the steamer and allow the kuih to cool completely at room temperature for at least 4 to 6 hours. Do not attempt to cut it while warm.
Use an oiled plastic knife or a knife wrapped in cling film to cut the Kuih Lapis into bite-sized pieces for clean edges.
Notes
Always wipe the inside of the steamer lid every few layers to prevent condensation from dripping onto the kuih surface.
For the cleanest layers, ensure the steamer is on a level surface so the batter spreads evenly.
The use of a plastic knife is the secret trick used by home cooks to prevent the sticky rice starch from clinging to the blade.
If the layers are not sticking together, reduce the steaming time of the individual layers slightly.
