Kue lapis

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Kue lapis
Kue lapis - driekleur en rozen.jpg
Two shapes of kue lapis
Course Dessert
Place of origin Indonesia
Region or state Jakarta[1]
Created by Betawi
Serving temperature Room temperature
Main ingredients Rice flour, sugar, coconut milk
Cookbook: Kue lapis  Media: Kue lapis

Kue lapis is Indonesian kue, or a traditional snack of colourful layered soft rice flour pudding. In Indonesian language lapis means "layers". This steamed layered cake or pudding is quite popular in Indonesia, and also can be found in the Netherlands through their colonial links.[2] Kue lapis is also very popular in neighbouring Malaysia, Singapore, and Brunei where it is called kuih lapis.

Ingredients and cooking method[edit]

This snack usually consists of two alternating coloured layers, thus the name of the cake. The cake is made of rice flour, sago, coconut milk, sugar, salt, and food colouring. Popular food colouring includes green-coloured pandan and red rozen food colouring. This cake is steamed gradually, and layers are subsequently added in alternating order to avoid different colours mixing together. This method will create layered pudding-cake.

Kue lapis is similar to lapis legit or spekkoek, the difference being that lapis legit is a puffy layered cake, made of flour and is baked, while kue lapis is a moist layered pudding, made of rice flour and sago, and is steamed.

See also[edit]

References[edit]

  1. ^ Leung Thong Ping (14 December 1972). "Beautiful—but oh the border!". New Straits Times. Retrieved 28 March 2016. 
  2. ^ "Kue lapis, steamed layered cake". What to cook today?. Retrieved 11 June 2015. 

External links[edit]