Kue Lapis (Indonesian steamed layer cake)
Soft, chewy pink and white layers of coconut and tapioca, steamed one at a time and peeled apart layer by layer.
- Time1 hr 30
- LevelMedium
- Costabout £0.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the tapioca flour, rice flour, cornflour, sugar and salt in a pan. Slowly whisk in the coconut milk and water until completely smooth.
- 2
Warm over a low heat for 5 to 8 minutes, stirring all the time, until it just starts to thicken to the texture of thin custard. Do not let it boil. Stir in the vanilla.
7 min - 3
Pour half into a jug and stir in the pink colouring. Keep the other half white.
- 4
Grease and line a 20 cm square tin. Set a large steamer over boiling water, or use a lidded wok with a rack, and heat the empty tin in it for 2 minutes.
- 5
Stir the white batter and pour in about 80 ml, enough for a thin layer. Cover and steam for 5 minutes until set to the touch. Pour in a pink layer and steam 5 minutes more. Keep alternating, stirring each batter before pouring, until it is all used. Steam the top layer for 10 minutes.
5 min - 6
Cool completely, at least 2 hours, before cutting with an oiled knife. Peel it apart layer by layer to eat.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
