Kue lapis
|
Two shapes of kue lapis | |
| Course | Dessert |
|---|---|
| Place of origin | Indonesia |
| Region or state | Jakarta[1] |
| Creator | 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 was also very popular in neighbouring Malaysia, Singapore and Brunei of which it been called as kuih lapis.
Ingredients and cooking method
This snack is usually consist 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
References
- ↑ Leung Thong Ping (14 December 1972). "Beautiful—but oh the border!". New Straits Times. Retrieved 28 March 2016.
- ↑ "Kue lapis, steamed layered cake". What to cook today?. Retrieved 11 June 2015.
