Thursday, June 30, 2016

Kuih Lapis (Malaysian Steamed Layer Cake) 【三色九层糕】

Kuih lapis means layer cake in Malay. It is a common steamed cake sold at the roadside stalls in Malaysia. I was not crazy about this cake before I left Malaysia, but for some reason, I can't stop thinking about it lately.

Since I have a gathering over the weekend, I decided to make this beautiful cake to share with my friends.

My version of kuih lapis is made from scratch using rice (instead of rice flour) and natural coloring (Ang Chow and Pandan Leave). It tasted real good and it is all natural.



250 g Long Grain Rice
150 g Tapioca Starch
50 g All purpose flour
400 ml/1 can Coconut milk
600 ml water
180 g Sugar
1/2 tsp of Ang Chow/Red Yeast Vinesse
4-5 pieces of screw-pine leaves

250 克 籼米
150 克 木薯粉
50 克 中筋面粉
400 ml/1 听椰奶/椰浆
600 ml 水
180 g 糖
1/2 小勺 红糟
4-5 片 香兰叶

1. Washed and soaked rice submerged in water for at least 5 hours, drained the rice.

2. Grind soaked rice, 180 g of sugar, 400 ml coconut milk, salt and tapioca flour together to form a thick batter.

3. Divide the batter into 3 equal parts. Add 200 ml of water to one part of the batter to make white batter.

4. Cut pandan leaves into small pieces, add 200 ml of water into a mixer and grind into a thick paste. Sieve and squeeze out as much pandan juice as possible, add the juice into the second part of the batter to form green batter.

5. Blend 1/2 tsp of Ang Chow with 200 ml of water and add it to the third part of batter to form the red batter.

6. Grease a 7-inch baking tray and place it in steaming pot over high heat for few minutes.

7. Pour in slightly more than 1/2 cup (130 ml) of red color batter, cover with lid and steam for 3 minutes or until the batter is set. Then add slightly more than 1/2 cup (130 ml) of green mixture onto red layer and steam for another 3 minutes, repeat with white color batter.

8. Repeat the steps alternating colors until all the batters are used. Remember to stir the batter every time before adding for steaming.

9. Steamed the last layer of kuih lapis for 13-15 minutes to ensure the cake is fully cooked.

10. Leave the steamed Kuih Lapis to cool completely (around 2 hours), invert the pan to knock out the kuih. Grease knife before cutting.

1. 把大米洗净后泡水至少五个小时(我泡了一个晚上),沥干备用。

2. 把泡好的米和180克糖,400毫升的夜奶/浆,一点盐和木薯粉用搅拌机搅拌成糊状。

3. 把磨好的米浆分成三个等份,第一份加入200毫克的水搅拌成白色的米浆。

4. 把班兰叶剪成小块,和200毫升的水搅拌成糊后过滤挤出绿色的班兰汁加到第二份米浆里就是绿色米浆了。

5. 剩下的第三份米浆里加入1/2小勺的红糟和200毫升的水,用打蛋器或搅拌机搅拌顺滑,就是红色米浆。

6. 在一个7寸的烤盘里薄薄地抹上一层油后放到蒸笼里大火加热几分钟。

7. 取稍微多于1/2杯 (130 毫升)的红色米浆倒入烤盘里加盖高火蒸3分钟至定型。打开盖子把稍微多于1/2杯 (130毫升)的绿色米浆倒到刚刚蒸熟的红色糕层,再蒸3分钟,用白色的米浆重复相同的步骤。

8. 重复交替蒸制三色米浆至所有米浆用完为止.


9. 最后一层米浆倒入之后大火蒸13-15分钟。

10. 取出蒸好的九层糕,完全冷却(大约两个小时)后倒扣到案板上用抹上油的刀切块食用。

中文 -- 九层糕


  1. I will add more red colouring in the last layer batter, that means the top layer so that the kuih will look much brighter and outstanding !!

  2. On your ingredients list, you listed "corn flour", but the box in the picture shows corn it the same thing?

  3. hi, thanks for letting me know about this mistake! I have edited the recipe