18 Kuih Lapis Malaysia Recipe Savor The Mouthwatering Goodness!
Published on: Apr 2, 2024
Kuih Lapis Malaysia, also known as Malaysian Layer Cake, is a beloved traditional dessert that has been passed down for generations in Malaysia. This rich and fragrant cake is made by layering thin sheets of vibrant colored batter, resulting in a beautiful and intricate pattern. The process of making this cake requires patience and skill, but the end result is well worth the effort. Let's explore the recipe for this delicious treat and learn how to make it at home.
Main Ingredients: Tapioca Flour, Rice Flour, Flour, Water, Sugar, Pandan
Kuih Lapis or Steamed Layer Cake is a popular traditional dessert in Southeast Asia. It is made from layers of rice flour and coconut milk, steamed to perfection and topped with grated coconut. The result is a soft and sweet treat that is perfect for any occasion.
2of 20
STEAMED LAYER CAKE - KUIH LAPIS PANDAN
Main Ingredients: Coconut Milk, Granulated Sugar, Pandan Leaves, Salt
The addition of pandan leaves gives this version of Kuih Lapis a beautiful green color and a fragrant aroma. The layers are made by alternating between plain and pandan-flavored batter, creating a visually appealing and delicious treat.
3of 20
Butterfly pea flower steamed layer cake; Kuih lapis
Main Ingredients: Water, Coconut Milk, Pandan Leaves, Sugar, Salt
Butterfly pea flower, also known as blue pea flower, gives this steamed layer cake a lovely blue hue that is sure to catch everyone's attention. Not only is it visually stunning, but it also has a unique flavor that will leave you wanting more.
4of 20
Kuih Lapis / Steamed Rice Flour Layers
Main Ingredients: Caster Sugar, Water, Pandan Leaves, Rice Flour, Coconut
This version of Kuih Lapis is made with rice flour instead of the traditional tapioca flour. The result is a lighter and softer texture that is perfect for those who prefer a less dense dessert. The layers are still just as flavorful and delicious.
5of 20
Kuih Dadar (Kuih Tayap)
Main Ingredients: Pandan Leaves, Water, Flour, Egg, Coconut Milk, Salt
Kuih Dadar, also known as Kuih Tayap, is a popular dessert in Malaysia and Indonesia. It is made from a thin crepe-like pancake filled with grated coconut cooked in palm sugar. The combination of the soft pancake and sweet filling is simply irresistible.
6of 20
Soon Kuih Or Chai Kuih? Teochew Soon Kuih (笋粿）
Main Ingredients: Jicama, Carrot, Minced Pork, Mushrooms, Coriander
Soon Kuih, also known as Chai Kuih, is a Teochew-style steamed dumpling filled with a savory mixture of turnip, dried shrimp, and mushrooms. The rice flour skin is soft and chewy, making it the perfect bite-sized snack.
7of 20
Tapioca Cake (Kuih Bingka)
Main Ingredients: Tapioca, Sugar, Coconut Milk, Rice Flour, Butter
Tapioca Cake, also known as Kuih Bingka, is a classic Nyonya dessert. It is made from grated cassava and coconut milk, giving it a slightly chewy texture and a rich coconut flavor. This is a must-try for any tapioca lover.
8of 20
Pandan Kuih Bahulu (or Kuih Bahlu)
Main Ingredients: Large Eggs, Sugar, Vanilla Essence, Plain Flour
Kuih Bahulu is a traditional Malaysian and Singaporean snack that is often enjoyed during festive seasons such as Chinese New Year. This version is made with pandan juice, giving it a beautiful green color and a fragrant aroma.
9of 20
Kuih Sago [palm Sugar Kuih Sago]
Main Ingredients: Sago, Grated Coconut, Salt, Palm Sugar, Pandan Leaves
Kuih Sago, also known as palm sugar Kuih Sago, is a popular dessert in Malaysia and Indonesia. It is made from sago pearls cooked in palm sugar syrup and then steamed to create a soft and chewy texture. It is often served with grated coconut for an added touch of sweetness.
10of 20
Kuih Keria | Kuih Gelang | Sweet Potato Donuts
Main Ingredients: Sweet Potatoes, Wheat Flour, Salt, Sugar, Water
Kuih Keria, also known as Kuih Gelang, is a popular snack in Malaysia made from mashed sweet potatoes and flour. The donut-like shape and vibrant orange color make it a fun and tasty treat for all ages.
11of 20
Kuih Bahulu
Main Ingredients: Eggs, Sugar, Flour, Vanilla Essence, Bicarbonate Of
Kuih Bahulu is a classic Malaysian and Singaporean snack that is often enjoyed with a cup of tea or coffee. The small, fluffy cakes are made from a batter of eggs, sugar, and flour, resulting in a light and airy texture.
12of 20
Kuih Bengka (Tapioca/Cassava Cake)
Main Ingredients: Cassava, Sugar, Coconut Milk, Plain Flour, Grated
Kuih Bengka, also known as Tapioca or Cassava Cake, is a popular dessert in Southeast Asia. It is made from grated cassava, coconut milk, and pandan leaves, giving it a soft and slightly chewy texture and a fragrant aroma.
13of 20
Kuih Kosui
Main Ingredients: Sugar, Water, Pandan Leaves, Lye Water, Rice Flour
Kuih Kosui is a traditional Nyonya dessert that is made from a combination of rice flour, palm sugar, and grated coconut. The bite-sized cakes are soft and slightly sticky, making them a favorite among many.
14of 20
ANGKU KUIH
Main Ingredients: Rice Flour, Oil, Glutinous Rice Flour, Orange, Water
Angku Kuih, also known as Red Tortoise Cake, is a popular Chinese dessert often enjoyed during auspicious occasions. The glutinous rice flour skin is filled with sweet mung bean paste and shaped into a cute tortoise, symbolizing longevity and prosperity.
15of 20
Kuih Bangkit
Main Ingredients: Tapioca Flour, Screw Pine Leaves, Salt, Large Egg
Kuih Bangkit is a traditional Indonesian and Malaysian cookie made from tapioca flour and coconut milk. The delicate and crumbly cookies are often enjoyed during festive seasons such as Chinese New Year.
16of 20
Pumpkin Angku Kuih
Main Ingredients: Glutinous Rice Flour, Oil, Pumpkin, Sugar, Coconut
Pumpkin Angku Kuih is a unique twist on the traditional Angku Kuih. The addition of pumpkin puree not only gives it a beautiful orange color but also adds a subtle sweetness to the mung bean filling.
17of 20
Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai,...
Main Ingredients: Glutinous Rice, Coconut Milk, Salt, Coconut Jam, Pea
Kuih Pulut Tai Tai, also known as Kuih Serimuka, is a popular Nyonya dessert made from glutinous rice, coconut milk, and pandan leaves. The layers of blue and green create a striking presentation, making it a staple at many special occasions.
18of 20
Kuih Bakar Pandan
Main Ingredients: Caster Sugar, Plain Flour, Pandan Leaves, Pandan Juice
Kuih Bakar Pandan, also known as Pandan Coconut Cake, is a simple yet delicious dessert that is often enjoyed with a cup of tea or coffee. The combination of pandan leaves, coconut milk, and palm sugar gives it a unique and satisfying flavor.
19of 20
Pineapple Tarts (Kuih Tart)
Main Ingredients: Plain Flour, Large Egg, Condensed Milk, Salted Butter
Pineapple Tarts, also known as Kuih Tart, are a popular Chinese New Year snack that is enjoyed by many. The buttery and crumbly pastry is filled with a sweet and tangy pineapple jam, creating a burst of flavors in every bite.
20of 20
Gula Melaka Huat Kuih
Main Ingredients: Cake Flour, Double Acting Baking Powder, Gula Melaka
Gula Melaka Huat Kuih, also known as Steamed Rice Flour Cake, is a traditional Nyonya dessert commonly served during festivals and celebrations. The use of Gula Melaka, or palm sugar, gives it a rich and caramel-like flavor that is sure to satisfy any sweet tooth.
The History of Kuih Lapis Malaysia
The Origin
Kuih Lapis Malaysia has a long history dating back to the 16th century when it was brought to Malaysia by Chinese immigrants. Originally known as "kek lapis," it was primarily made for special occasions such as weddings and festivals. Over time, the recipe for this cake was adapted to suit the local taste, resulting in the unique and flavorful Malaysian version we know today.
The Cultural Significance
Kuih Lapis Malaysia holds a special place in Malaysian culture as it is often served during celebrations and gatherings with family and friends. It is also a popular gift during festive seasons such as Chinese New Year and Hari Raya. In addition, the intricate layers of the cake symbolize harmony and unity among Malaysia's diverse ethnic groups.
The Recipe for Kuih Lapis Malaysia
The Ingredients
To make this delectable cake, you will need flour, sugar, eggs, coconut milk, pandan leaves, and food coloring. The use of pandan leaves adds a fragrant aroma to the cake, while the food coloring gives it its vibrant colors. You can also experiment with different flavors and colors to create your own unique version.
The Method
The process of making Kuih Lapis Malaysia involves layering the batter and steaming it to create the distinct layers. It is important to have a well-greased pan and to pour the batter in thin layers to achieve the desired result. The steaming process requires patience, as each layer needs to be cooked before adding the next one. Once the cake is fully cooked, it is left to cool before being cut into slices and served.
In Conclusion
Kuih Lapis Malaysia is not just a delicious dessert, but it also represents the rich history and cultural diversity of Malaysia. With its beautiful layers and unique flavors, it is a true masterpiece that is enjoyed by Malaysians and visitors alike. Now that you know the recipe, why not try making it at home and share this delightful treat with your loved ones?
