Kueh Lapis ( is a popular snack in Malaysia and Singapore and it literally means layer cake.
A good lapis legit has more than eighteen layers. In Indonesia there are different addition
of cheese, almonds, prunes, raisins, cashews and even in different flavors of kueh lapis found.
In a pot, boil water,sugar and pandan leaves together till sugar dissolved. Turn off the heat, cut the pandan leaves and add in coconut milk. Stir well and keep aside to cool. Add tapioca flour and rice flour together. Mix well into coconut liquid with a hand blender. Strain the mixture through a strainer to ensure it is free from lumps.
Divide mixture in three equal portions. Add desire colorings (red and pandan paste) into each portion, keep one portion white. (You can use more colors if you prefer to have more colorful layers). Grease a 7″ steam pan tin with little oil. Place the pan in a steamer and steam until hot. Divide batter into 2 portions. 4 layer with plain batter (original white) and 5 layers of red batter (add red food coloring into plain batter to become red layer). Pour 1st layer with red batter into steam pan, and steam for 3mins over medium high heat. Our 2nd layer with white batter into steam pan, and steam for 3mins.
Repeat the procedure, alternating white and pink liquid until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time. Add a little more rose pink colour to the last layer to make it a deeper shade of pink. Leave the kueh to cool completely after steamed and invert the pan to knock out the kueh.
Grease knife with little oil before cutting. You may also brush a little oil on the surface as gloss finishing.