Kuih Lapis Recipe (Steamed Layer Cake)

Rice flour: A fine flour made from ground rice, essential for the base of the cake.

Tapioca flour: Derived from the cassava root, it provides the chewy texture of the cake.

Sugar: Adds sweetness to the layers.

Coconut milk: Gives a rich, creamy flavor to the cake.

Water: Used to achieve the right consistency for the batter.

Vanilla essence: Adds a hint of vanilla flavor to the cake.

Food coloring: Used to create the vibrant, colorful layers.

When preparing the coconut milk mixture, ensure that you mix the rice flour and tapioca flour thoroughly with the sugar before gradually adding the coconut milk and water. This helps to avoid lumps and ensures a smooth batter. Additionally, when steaming each layer, cover the steamer lid with a cloth to prevent condensation from dripping onto the kuih lapis, which can affect the texture and appearance of the layers.

• rice flour - Substitute with glutinous rice flour: This will give a slightly chewier texture but still maintains the integrity of the cake.

• tapioca flour - Substitute with cornstarch: Cornstarch can provide a similar thickening effect and texture.

• sugar - Substitute with honey: Honey can add a different depth of sweetness and a slight floral note.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, nutty flavor, though it will lack the richness of coconut milk.

• water - Substitute with milk: Using milk can add a creamier texture to the cake layers.

• vanilla essence - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• food coloring - Substitute with natural food dyes: Natural food dyes from sources like beet juice (for red) or spinach (for green) can be used for a more natural alternative.

• Allow the Kuih Lapis to cool completely at room temperature before storing. This helps to prevent condensation, which can make the layers soggy.

• Once cooled, wrap the Kuih Lapis tightly in plastic wrap or place it in an airtight container. This will help to maintain its moisture and prevent it from drying out.

• Store the wrapped or containerized Kuih Lapis in the refrigerator. It can last for up to 3-5 days when properly stored.

• For longer storage, you can freeze the Kuih Lapis. First, cut it into individual portions or squares. This makes it easier to thaw only what you need.

• Wrap each portion tightly in plastic wrap, then place the wrapped pieces in a freezer-safe bag or container. Label the bag or container with the date to keep track of its freshness.

• When ready to enjoy, thaw the Kuih Lapis in the refrigerator overnight. Avoid thawing at room temperature as this can cause the layers to become too soft and lose their texture.

• To refresh the texture after thawing, you can gently steam the Kuih Lapis for a few minutes. This will help to restore its soft and chewy consistency.

• Avoid microwaving the Kuih Lapis directly from the freezer as this can cause uneven heating and alter the texture of the layers.

• Use a steamer: Place the leftover Kuih Lapis in a steamer and steam for about 5-10 minutes until it becomes soft and warm. This method helps retain the cake's original texture and moisture.

• Microwave with a damp cloth: Wrap the Kuih Lapis in a damp kitchen towel and microwave on medium power for 1-2 minutes. The damp cloth prevents the cake from drying out.

• Pan-fry lightly: Heat a non-stick pan over low heat and lightly grease it with a bit of coconut oil. Place the Kuih Lapis slices in the pan and warm them for about 1-2 minutes on each side. This method adds a slight crispness to the exterior while keeping the inside soft.

• Oven method: Preheat your oven to 150°C (300°F). Wrap the Kuih Lapis in aluminum foil to prevent it from drying out and place it in the oven for about 10-15 minutes. This method is great if you are reheating a larger batch.

• Double boiler: Place the Kuih Lapis in a heatproof dish and set it over a pot of simmering water. Cover the dish and steam for about 5-10 minutes. This gentle reheating method helps maintain the cake's delicate texture.

• Mixing bowl: Use this to combine the rice flour, tapioca flour, and sugar, and later to mix in the coconut milk and water until smooth.

• Whisk: This will help you stir the mixture smoothly and ensure there are no lumps.

• Measuring cups: Essential for accurately measuring the coconut milk and water.

• Measuring spoons: Use these to measure the vanilla essence accurately.

• Steamer: This is crucial for steaming each layer of the kuih lapis.

• 9-inch square pan: Grease this pan and place it in the steamer to form the layers of the cake.

• Spatula: Handy for spreading each layer evenly in the pan.

• Food coloring: Use these to add different colors to each portion of the mixture.

• Knife: After the cake has cooled, use this to cut it into squares.

• Grease brush: Use this to grease the pan before adding the mixture.