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Overview

Kuih Lapis

Kue Lapis, Layered Rice Cake

Kuih lapis is Malaysia's striped steamed cake: a batter of rice flour, a little tapioca starch, sugar and coconut milk, poured into a tin one thin layer at a time and steamed until each layer sets before the next is added. The result is a soft, chewy, glossy cake that peels apart layer by layer — rose and white in the classic version — eaten with the fingers at tea time. It is made with rice flour, which sets it apart from Singapore's lapis sagu, which is made with sago. One piece is about 90 g.

Kuih lapis — 'layered cake' — is one of the best-loved kuih of Malaysia, the bite-sized steamed cakes sold at morning markets and served at festive open houses. Its stripes come from patience: each thin layer is steamed until set before the next is poured, a technique shared across Southeast Asia. The Malaysian version is built on rice flour, which gives it a soft, tender chew — different from Singapore's lapis sagu, which uses sago and is springier and more translucent. Rose and white is the classic colouring, though pandan green and chocolate versions are common too.

Pairs well with: Hot teh tarik and fresh fruit

Provenance

Malaysia flag Malaysia

Malaysia's Layered Tea-Time Cake

East & South Asia

Time Dedication

1h 15m

15m prep • 60m cook

Batch Yield

12 Servings

214 kcal per serving

1 serving ≈ 90 g

Technical Skill

Intermediate

Medium (Layer by Layer)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Tea time, festive open houses, school snacks, potlucks Cost: Low — about $1 per piece at home
Tags: Sweet Vegetarian Steamed
Rose and white layered kuih lapis squares stacked on a plate, showing clear stripes

Malaysia's Layered Tea-Time Cake

Photo: AishahVimala, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1 per piece at home (USD)

A true kuih lapis has sharp, even layers that peel apart one by one — soft, chewy and glossy, never gummy or blurred.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 15m
P

Prep Stage: Batter Mixed, Tin Greased, Steamer Boiling

15 Mins • Mixing & Setting Up

Whisk the rice flour, tapioca starch, sugar and salt with the coconut milk and water until completely smooth, then strain the batter through a sieve — any lump becomes a hard spot in a layer. Divide the batter in two and colour one half rose-pink. Grease a 20 cm square tin lightly, set it in the steamer, and bring the water to a full rolling boil before the first layer goes in.

Maestro Tip: Strain the batter twice if you have time. A perfectly smooth batter is what makes the layers peel apart cleanly.

  1. 1

    Mix and Strain the Batter

    10 Mins Room temperature, ~21°C (70°F)

    Put the rice flour, tapioca starch, sugar and salt in a large bowl. Pour in the coconut milk and water and whisk until completely smooth, with no lumps at all. Strain the batter through a fine sieve into a jug, then divide it equally between two jugs and stir the rose-pink colouring into one of them. The batter should pour like thin cream.

    Whisk for a full 2 minutes — undissolved sugar sinks and makes the bottom layer gritty.

    Done when: Batter is smooth, lump-free and pours in a thin, even stream.

  2. 2

    Steam the First Layer

    6 Mins Steaming at 100°C (212°F)

    Bring the steamer to a full rolling boil. Put the greased tin in the steamer, pour in just enough white batter to cover the base in a thin layer — about 80 ml — and close the lid. Steam for 5–6 minutes until the layer is set and no longer liquid when you tilt the tin.

    Keep the water at a rolling boil the whole time: weak steam makes gummy layers that never set properly.

    Done when: First layer is set, glossy and firm to a gentle touch.

  3. 3

    Build the Layers

    45 Mins Steaming at 100°C (212°F)

    Pour the next layer — rose this time — over the set white layer, using the same amount of batter, and steam for 5–6 minutes until set. Keep alternating white and rose, steaming each layer until set before adding the next, until all the batter is used. There should be 9 layers in total. Wipe the steamer lid dry between layers so drips do not mark the surface.

    Use the same ladleful each time: even layers are what make the stripes beautiful. Do not rush a layer — an unset layer mixes into the next and the stripes blur.

    Done when: Nine even layers, alternating rose and white, each set before the next was poured.

  4. 4

    Steam Through, Then Cool and Cut

    10 Mins steaming, plus 1 hour cooling Steaming at 100°C (212°F), then room temperature, ~21°C (70°F)

    After the last layer, steam the whole cake for 10 more minutes so the layers bond. Take the tin out and leave it to cool completely, at least 1 hour — cutting warm kuih lapis squashes the layers. Run a knife around the edge, turn the cake out, and cut into 12 squares with a lightly oiled knife, wiping the blade between cuts.

    Cut with a plastic knife or an oiled blade: a dry knife drags and tears the layers.

    Done when: Cake is cool, firm and glossy, cut into clean squares with sharp rose and white stripes.

Finishing Touches & Plating

Serve the kuih lapis at room temperature, in squares, with hot tea. The layers should peel apart one by one as you eat — that is the pleasure of the cake.

Nutritional Physiology & Benefits

Nutrition

Energy

214

kcal / serving

Protein

2g

Complete AA

Carbs

35g

Complex

Fats

8g

Healthy

Per serving (12 servings · 1 serving ≈ 90 g)
Energy214 kcal
Protein2 g
Carbohydrates35 g
Fat8 g
Fibre1.2 g
Sugar16.1 g
Sodium70 mg
Per 100g
Energy237 kcal
Protein2 g
Carbohydrates38.4 g
Fat9.1 g
Fibre1.3 g
Sugar17.9 g
Sodium77 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin E and iron (coconut milk), B vitamins (rice flour), small amounts of calcium and magnesium (coconut milk).

Naturally Gluten-Free

Rice flour and tapioca starch contain no gluten, so this is a sweet snack that coeliacs can enjoy.

Light and Easy to Digest

Steamed, not fried, and soft in texture — a gentle snack that sits lightly after a meal.

Quick Energy

At about 214 calories a piece, one square is a satisfying burst of energy for tea time or after school.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Teh Tarik

Hot pulled milk tea is the classic Malaysian partner — its warmth and spice balance the cool, chewy sweetness of the cake.

Kopi O

Black Malaysian coffee, strong and unsweetened, is the grown-up counterpoint to the sweet cake.

Sides

Fresh Fruit

Mango, papaya or rambutan add sharp freshness and cut through the coconut richness of the layers.

Full Menus

A Kuih Platter

Serve kuih lapis alongside other small kuih — seri muka, onde-onde — so guests can taste several textures at one tea.

Complete menu

Serve the kuih lapis at tea time with hot teh tarik and a plate of fresh fruit, alongside other small kuih.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Cutting It Warm

Warm kuih lapis is soft and the layers squash together under the knife — the stripes are lost. Always cool the cake completely, at least 1 hour, before cutting. This is general food information, not medical advice.

Eating Many Pieces at Once

Each piece carries about 16 g of sugar and 214 calories, so three or four squares add up fast — one or two pieces with tea is the right portion. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA sweet tea-time snack for healthy adults — one or two squares with hot tea.
  • ChildrenSuitable for children — soft, chewy and fun to peel apart layer by layer; keep the portion to one or two squares as it is sweet.
  • ElderlyA good choice — soft, easy to chew and swallow, with no hard bits; keep the portion small as it is sweet.
  • Pregnant womenGenerally suitable — the cake is steamed and contains no raw ingredients; the sugar is high, so keep the portion to one square and check with your clinician.
  • Breastfeeding womenGenerally suitable in a small portion; the coconut milk gives some energy, but the sugar is high, so keep it to one square.
  • AthletesA useful quick-energy snack after training, but high in sugar — one square, not a plateful.
  • Weight gainA good choice — add an extra square or serve with bread to add calories.
  • Weight lossA difficult choice — about 16 g of sugar and 214 calories a piece, so keep it to a rare single square or skip it.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesHigh in carbohydrate and sugar at about 35 g of carbohydrate a serving — not suitable as a regular snack for people with diabetes; a small piece only occasionally, and check with your clinician.
  • High blood pressureSodium is low at about 70 mg a serving; the main concern is sugar, not salt — check with your clinician about your overall meal plan.
  • Kidney diseaseCoconut milk is moderately high in potassium, so check your portion with your clinician if you follow a restricted diet.
  • GoutLow in purines — the cake itself is not a gout concern, but the sugar is worth watching; check with your clinician.
  • Stomach issuesSoft and smooth, usually gentle on the stomach; the sweetness can bother some people, so eat a small piece and check with your clinician if unsure.
  • Cardiovascular diseaseRich in saturated fat from coconut milk and high in sugar — keep it to a rare, small piece and check with your clinician if you have heart disease.
  • Fatty liverHigh in sugar and calories, so keep the portion to one small square and eat it rarely; check with your clinician about your overall meal plan.
  • Food allergiesContains no gluten, dairy, egg, nuts or fish — naturally gluten-free. Contains coconut, which some people with tree-nut allergy avoid; check with your clinician if you have a nut allergy.
  • Special therapeutic dietsIf you follow a prescribed low-sugar or low-saturated-fat diet, keep this to a rare small piece and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cover the squares and keep at room temperature on the day, then refrigerate.
In the fridge
3 days, covered — bring back to room temperature before eating, or steam briefly to soften.
In the freezer
1 month, wrapped tightly; thaw at room temperature, then steam for 2–3 minutes to restore the soft texture.
How to reheat
Steam for 2–3 minutes at 100°C (212°F) until soft and warm; do not microwave, which makes it rubbery.
Freezing recommended
Yes — it freezes well if wrapped tightly.
Signs it has spoiled
Sour or fermented smell, slimy surface, or mould spots — coconut milk spoils fast in warm weather.

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