Kue Lapis
Desserts • Indonesia
About Kue Lapis
Layered steamed rice-flour cake
How to Make Kue Lapis (Traditional & Healthy Version)
Kue Lapis is a beloved layered dessert from Indonesia, renowned for its vibrant colors and unique, chewy texture. This traditional sweet treat, whose name literally means 'layer cake', is often enjoyed during festive celebrations and family gatherings. Originating from the archipelago, Kue Lapis showcases the ingenuity of Indonesian culinary traditions, using simple yet wholesome ingredients such as rice flour, tapioca flour, and coconut milk. It is a vegetarian-friendly dessert that reflects the rich cultural heritage of Indonesia, especially in Java and Sumatra regions. Making Kue Lapis at home allows you to experience the authentic flavors and aesthetics of Indonesian cuisine. The cake is steamed layer by layer, creating beautiful stripes that are both visually appealing and inviting. Its subtly sweet and slightly salty taste, combined with the fragrance of coconut milk, makes it a standout dessert. This healthy version of Kue Lapis reduces sugar and incorporates natural coloring, making it suitable for calorie-conscious eaters while maintaining the authentic taste and texture that Indonesians love.
Ingredients(for 2 small slices per serving)
- 1 cup Rice flour (tepung beras)
- 1/2 cup Tapioca flour (tepung tapioka)
- 1 1/2 cups Coconut milk (santan)
- 1/4 cup Sugar (reduce for health)
- 1/4 teaspoon Salt
- 1 tablespoon Natural pandan extract (for green layer) - optional
- 1 tablespoon Natural beetroot juice (for red/pink layer) - optional
- 1/2 teaspoon Vanilla extract (optional, for aroma) - optional
- 1/2 cup Water
Instructions
- 1
Mix rice flour and tapioca flour in a large bowl. Add coconut milk, water, sugar, salt, and vanilla extract if using. Stir until smooth and lump-free.
5 minutes
Use a whisk to ensure a silky batter.
- 2
Divide the batter into two or three portions. Add pandan extract to one portion for green, beetroot juice to another for pink, and leave one portion plain for white. Mix well.
3 minutes
Use natural colorings for a healthier cake.
- 3
Grease a heatproof tin or pan with a little coconut oil. Pour a thin layer of one colored batter into the pan.
2 minutes
A thin layer ensures even cooking and distinct stripes.
- 4
Steam the first layer over high heat for 5 minutes until set. Repeat with alternating colored layers, steaming each layer until firm before adding the next.
10 minutes
Cover the steamer lid with a cloth to prevent water droplets from falling onto the cake.
Why This Dish is Healthy
By reducing sugar and opting for natural colorings, this Kue Lapis is a healthier dessert choice, suitable for calorie-conscious individuals. Coconut milk offers beneficial medium-chain fatty acids, and the absence of dairy makes it suitable for lactose-intolerant eaters. This recipe maintains authentic Indonesian flavors while supporting balanced nutrition.
This healthy Kue Lapis recipe is lower in sugar and uses natural colorings like pandan and beetroot juice, which add antioxidants and vitamins. Rice and tapioca flours provide energy-giving carbohydrates, while coconut milk contributes healthy fats and minerals such as magnesium and potassium. The cake is gluten-free, vegetarian, and contains no artificial additives, making it suitable for those with dietary restrictions.
Pro Tips
- 💡Tip 1: Always steam each layer until set before adding the next to achieve distinct stripes.
- 💡Tip 2: Natural colorings like pandan and beetroot juice enhance both flavor and appearance.
- 💡Tip 3: Let the cake cool completely before slicing to maintain clean layers.
Storage & Serving
Store Kue Lapis in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and allow it to reach room temperature before serving to restore its soft texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
| Protein | 2.0 g |
| Carbohydrates | 40.0 g |
| Total Fat | 9.0 g |
| Fiber | 1.0 g |
