How to Make the Perfect Kue Lapis for Your New Year’s Feast
As the New Year approaches, it’s time to bring out the traditional treats that symbolize prosperity, unity, and joy. One of Indonesia’s most iconic desserts, kue lapis, is a vibrant, layered cake that’s a staple during festive celebrations. Its delicate texture, vibrant colors, and rich aroma make it a crowd-pleaser at any gathering. But achieving the perfect kue lapis requires a bit of technique, patience, and a deep respect for its heritage. In this guide, we’ll walk you through everything you need to know to create a show-stopping kue lapis that’ll impress your family and friends.
What is Kue Lapis?
Kue lapis, also known as lapis legit or lapis Surabaya, is a traditional Indonesian multi-layered cake made from a mixture of rice flour, coconut milk, sugar, salt, and pandan leaves. Its name translates to “layered cake,” and it’s often enjoyed during special occasions like New Year’s, weddings, and religious holidays. The cake’s alternating layers of bright yellow (from pandan) and red (from hibiscus, beetroot, or food coloring) represent the duality of life—growth and renewal, past and future.
While there are variations across regions (e.g., lapis Medan with chocolate layers or lapis Palembang with a denser texture), the classic version remains a favorite. Its tender, chewy consistency and subtle sweetness make it a perfect accompaniment to tea or coffee.
Ingredients for Classic Kue Lapis
To make the perfect kue lapis, gather these essential ingredients:
Rice flour (300g) – Provides a light, starchy base.
Coconut milk (200ml) – Adds richness and a tropical flavor.
Eggs (4) – For binding and a soft texture.
Sugar (100g) – Adjust to taste, but remember the coconut milk already adds natural sweetness.
Salt (1/4 tsp) – Balances sweetness and enhances flavor.
Pandan leaves (10-15, tied in a knot) – For aroma and the signature yellow color.
Red food coloring or hibiscus extract (as needed) – For the red layers.
Optional additions include grated coconut, pandan paste, or a splash of vanilla extract for extra depth.
Step-by-Step Instructions
Prepare the Batter
In a large mixing bowl, whisk together rice flour, sugar, salt, and eggs until smooth. Gradually add coconut milk without overmixing to avoid a gummy texture. Tie the pandan leaves in a knot and add them to the batter. Let the mixture rest for 15–20 minutes to infuse the pandan aroma.
Create the Layers
Pour the batter into a heatproof, non-stick pan (preferably a deep, round tin for even layers). Using a bamboo steamer or a heatproof dish, begin layering:
First layer: Pour a thin layer of pandan-infused batter.
Second layer: Replace the pandan knot with a hibiscus or beetroot extract to create the red layer. Stir the batter briefly to incorporate the color, then pour.
Repeat: Alternate between yellow and red layers until the pan is full. Use a toothpick to spread each layer evenly.
Steam the Cake
Steam the cake over medium heat for 3–4 hours, ensuring the lid stays tightly closed to trap moisture. Open the lid only to add more water if needed, and gently adjust the heat if bubbles form. The cake is done when the layers are firm but still slightly soft in the center.
Cool and Serve
Let the cake cool completely before slicing. Use a thin, sharp knife to cut into neat squares or slices. Serve at room temperature, optionally dusted with powdered sugar or a sprinkle of toasted coconut.
Pro Tips for Success
Use a bamboo steamer: The porous material allows steam to circulate, preventing sogginess and enhancing the flavor.
Master the “shake” technique: After pouring each layer, give the pan a gentle shake to ensure even distribution.
Don’t rush the layers: Wait until the current layer is set (gently press with a finger—if it bounces back, it’s ready) before adding the next.
Adjust sweetness for balance: If the coconut milk is overly sweet, reduce the sugar slightly.
Common Mistakes to Avoid
Overmixing the batter: This leads to a tough texture. Mix just until ingredients are combined.
Uneven layers: Use a measuring cup to pour equal amounts for each layer.
Opening the steamer too often: This disrupts the steaming process and may cause the cake to collapse.
Using low-quality coconut milk: Opt for full-fat, unsweetened coconut milk for the best flavor and consistency.
Modern Twists on Tradition
While the classic version is timeless, many home cooks experiment with flavors to suit modern tastes. Try:
Chocolate layers: Add cocoa powder to a red or yellow layer.
Mint-chocolate: Use green food coloring and white chocolate shavings on top.
Savory lapis: Substitute sugar with salt and chili flakes for a spicy-savory version.
Why Kue Lapis Belongs on Your New Year’s Table
Beyond its deliciousness, kue lapis is a symbol of continuity and renewal. Each layer represents a year passed, while the rising cake mirrors the hope for growth in the year ahead. Sharing it with loved ones reinforces the joy of togetherness—a perfect metaphor for New Year’s.
Whether you’re a seasoned baker or a first-timer, making kue lapis is a labor of love that connects you to Indonesia’s rich culinary heritage. So grab your ingredients, gather your family, and let the sweet aroma of pandan and coconut fill your home. Happy New Year from Eat Chonks! 🎉
Have you tried making kue lapis before? Share your tips or photos in the comments below! Let’s celebrate the traditions that bring us closer. 🌟
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