Kuih Lapis (Malaysian Layered Steamed Confection)
This layered Malaysian kuih lapis is made using wheat flour and cornstarch. It has a chewy texture.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornstarch
- ½ cup granulated white sugar
- 4 cups medium-thick coconut milk
- 1 tsp salt
- Food coloring as desired
Ingredients for 8 servings (1.3 kg) · the original recipe
Method
- 1
Preheat a baking pan in a steamer over a pot of simmering water.
Stovetop - 2
Combine the flour, cornstarch, sugar, coconut milk, and salt in a blender. Process until completely smooth, then strain the batter.
Blender - 3
Divide the batter into two bowls. Use food coloring to color each bowl a different color as desired.
- 4
Pour a thin layer of one batter into the baking pan in the steamer, making sure it's evenly distributed. Cover and let steam for 3 minutes.
- 5
Uncover the steamer, and pour an equally thin layer of the other batter on top of the first layer. Cover and let steam for 3 minutes.
- 6
Repeat the layering and steaming process, alternating colors, until you have used up all your batter.
- 7
Remove the pan from the steamer, and allow it to cool completely.
Stovetop - 8
Unmold the kuih from the pan, and cut it into pieces.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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