Rainbow Nonya Kueh Lapis Recipe | Singapore Nine Layer Steamed Cake | no bake Asian desserts

OPEN for ingredients! Today we’re making Nonya Kueh Lapis/Kuih Lapis, or Gao Teng Kueh, or Nine Layer Steamed Cake. This fun colourful, gluten-free, oven-free cake is addictively chewy and requires very minimal ingredients. Not exactly easy to make, so I’ve got lots of tips in here to ensure perfect, yummy kueh each time. This is a favourite dessert in Singapore, Malaysia and Indonesia, rich in coconut flavours.

There’s only one way to eat Kueh Lapis – peeling it layer by layer. Any other way is the wrong way 😛 😛

  • 370ml Coconut Cream
  • 300ml Water
  • 200g Sugar
  • 5-6 Pandan or Screwpine Leaves, knotted together
    – Or ½ tsp Pandan/Vanilla Essence
  • 180g Tapioca Flour
  • 80g Rice Flour
  • ½ tsp Salt
  • Food colouring: Red, Blue, Yellow
  • A couple drops of Neutral tasting oil
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Colour Combinations:

Red: red
Pink: a hint of red
Orange: red + yellow
Yellow: yellow
Cyan: a hint of blue + a hint of yellow
Green: blue + yellow
Blue: blue
Purple: blue + red

The brand of food colouring used is “Bake King” but any brand will do. Adjust according to the colour intensity.

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