Rich and delicious layered cake

 

You can make soft, chewy, and rich rice flour layer cake by following these practical steps.

Ingredients

• Coconut milk: 1,500 ml (from 1 coconut)

• Granulated sugar: 320–400 grams

• Tapioca starch: 500 grams

• Rice flour: 100 grams

• Wheat flour: 50 grams

• Salt: 1 teaspoon

• Pandan leaves: 2 pieces

• Food coloring: As desired (e.g., pandan green, white, or brown)

Preparation Method

1. Boil the Coconut Milk:

• Place the coconut milk, granulated sugar, salt, and pandan leaves into a saucepan.

• Bring to a boil over medium heat, stirring constantly to prevent the coconut milk from curdling.

• Turn off the heat and let the coconut milk cool down.

2. Mix Dry Ingredients:

• Prepare a large bowl and add the tapioca flour, rice flour, and wheat flour. Mix well.

3. Combine the Batter:

• Gradually pour the cooled coconut milk into the flour mixture while whisking until smooth and free of lumps.

• Strain the batter to ensure a perfectly smooth consistency.

4. Divide and Color the Batter:

• Divide the batter into separate containers according to the desired colors (for example, mix green/pandan paste into one portion and white coloring into another).

1. Divide the Batter:

• Divide the batter into separate containers according to your desired colors (e.g., one portion flavored with green/pandan paste and another with white coloring).

2. Steam in Layers:

• Heat the steamer until the water boils.

• Lightly grease a baking pan (approximately 20x20 cm) with cooking oil.

• Pour in one layer of batter (about 100–150 ml) and steam over medium heat for approximately 5 minutes. Ensure the steamer lid is wrapped in a cloth to prevent condensation from dripping onto the cake.

• Open the lid, pour the next colored batter layer on top, and steam for another 5 minutes. Repeat this alternating process until all the batter is used up.

• For the final top layer, steam for a longer period—approximately 20–25 minutes—until fully cooked.

3. Cooling & Cutting:

• Remove the pan and let the cake cool completely (at least 3–4 hours) before unmolding to ensure it holds its shape.

• Run a knife along the edges of the pan, then cut the cake using a knife wrapped in plastic wrap to prevent sticking.

You can read the full guide and additional tips in the Halodoc article.

Here is a video tutorial on how to make soft and chewy *kue lapis* (layered cake):

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