Kuih Lapis: A Traditional Layered Cake from Indonesia
A Simple Dessert with a Recognizable Look
Kuih lapis is a traditional steamed layered cake widely prepared in Indonesia. It is known for its thin, colorful layers and soft, slightly chewy texture. The word “lapis” means “layer,” which directly refers to the cake’s structure.
This dessert is commonly found in traditional markets and home kitchens. Although it looks decorative, it is made with basic ingredients such as rice flour, tapioca flour, coconut milk, and sugar. Its appeal comes from its texture and layered appearance rather than heavy sweetness.
Historical Background and Cultural Influences
Indonesia’s location along major historical trade routes shaped its culinary traditions. Port cities like Jakarta became centers of cultural exchange for centuries. As traders from China and other regions settled in the archipelago, they introduced new cooking techniques.
The layered steaming method used in kuih lapis likely developed from these interactions. However, Indonesian cooks adapted the technique to local ingredients. Coconut milk, pandan leaves, and rice flour became essential components, giving the dessert a regional identity.
Over time, the cake became part of everyday food culture rather than a dish reserved only for special occasions.
Cultural Role in Indonesian Society
Kuih lapis appears regularly during religious holidays and family gatherings. It is often prepared for Eid celebrations in Muslim communities and also served during Lunar New Year among Chinese-Indonesian families. Because it does not contain complex or expensive ingredients, many households can prepare it.
The layered structure sometimes carries symbolic meaning. In some communities, the layers represent patience and gradual progress. However, for most people, it simply remains a familiar traditional snack that connects generations.
How Kuih Lapis Is Traditionally Made
The preparation process involves steaming thin layers of batter one at a time. First, cooks pour a small amount of batter into a tray and steam it until firm. Then, they add another layer on top. This process continues until multiple layers form.
Typical ingredients include:
- Rice flour
- Tapioca flour
- Coconut milk
- Sugar
- Pandan extract or food coloring
Because each layer must set before the next one is added, the process requires attention and time. As a result, the finished cake shows clearly defined stripes when sliced.
Regional Presence and Market Culture
In cities such as Yogyakarta, kuih lapis is commonly sold in traditional markets alongside other local sweets. Vendors usually cut it into neat rectangular or square pieces.
Although modern bakeries now offer updated versions with new colors or flavors, the original steamed variety remains popular. Its ingredients are affordable, and the method has changed very little over the years.
Kuih lapis represents a stable part of Indonesia’s traditional food culture. Influenced by historical trade and adapted to local ingredients, it reflects the country’s multicultural background. Today, across Indonesia, it continues to be prepared in homes and sold in markets as a familiar and accessible dessert.
Discover Traditional Recipes from Indonesia Discover Traditional Asian Recipes
Ingredients
Instructions
-
Prepare a bowl. Add the rice flour, tapioca flour, sugar, salt, and vanilla. Stir with a whisk until evenly combined.
-
While stirring, slowly pour in the coconut milk. Stir the mixture to dissolve and prevent lumps from forming.
-
Pour in the remaining coconut milk and stir again until evenly combined.
-
Take one cup of batter and add the red food coloring.
-
Divide the remaining batter into two separate bowls. Drop the brown food coloring into one bowl and leave the other white.
-
Prepare an 18 x 18 cm baking pan greased with butter.
-
Tie the lid of the steamer with a clean towel.
-
Preheat the steamer and place the pan inside.
-
Pour 1 cup of the white batter into the pan first and steam for 5 minutes.
-
Then pour in one cup of the chocolate batter and steam for 5 minutes. Pour the white batter again alternately until the batter is used up.
-
Once the white and brown batters are used up, pour in the red batter last. Steam for 25 minutes until cooked through. Turn off the heat. Remove the layer cake from the steamer and let it cool slightly.
-
Transfer the layer cake to a serving plate. Cut the cake into pieces with a knife wrapped in plastic wrap to prevent sticking.
-
Your traditional Kuih Lapis is ready. Selamat menikmati makanan Anda!
