Make & Share the Sweet Joy of Malaysian Kuih Lapis

Kuih is a unique type of Malaysian pastry born from the Nyonya tradition, a fusion of Chinese and Malay cultures dating back to the old Southeast Asian kingdoms. The rosy, layered Kuih Lapis is among the favourites to this day. Soft, sweet, vibrant, and chewy, it is commonly displayed and sold alongside an array of other colourful, yummy Kuih.

Besides being an everyday treat, the Kuih Lapis also holds a special significance during the Lunar New Year. The layers represent upward progress toward success, as well as prosperity and continuing the family legacy through every generation. A soft, chewy, sweet, and auspicious pastry, shared and savoured with children and adults of all ages.

Add the Kuih Lapis to your homemade treats and Lunar New Year celebration! Here’s how to make it:

Step 1: Prep the ingredients

The ‘body’ of Kuih Lapis is actually made of tapioca flour and rice flour. Flavoured with castor sugar, a pinch of salt, coconut milk and Pandan leaves for a vanilla-like aroma. Also get red food colouring to get that traditional rosy colour, and prepare your mixing bowl, 2 round bowls and a 1 litre-deep rectangular glass bowl.

Step 2: Make the sweet flavouring

Tie the Pandan leaves into a knot, then soak in water with sugar and heat over medium flame until the sugar dissolves. Take out the leaves, and mix in the coconut milk.

Step 3: Make the Kuih mixtures

Put the tapioca flour, rice flour and salt together in your mixing bowl. Next, pour in the flavouring mixture and whisk into a creamy blend. Strain it through a sieve to remove any lumps, divide equally into 2 separate bowls, then add red food colouring to one of them and whisk to pink.

Step 4: Cook the pink base

Grease a rectangular glass bowl with a little cooking oil, then heat it in a steaming pot for about 3 minutes. Pour in the pink mixture, cover, and steam over medium-high heat for 7–8 minutes. Uncover and let it sit for 30–40 seconds. This will firm up the base pink layer to a soft, jelly-like texture.

Step 5: ‘Stack’ the layers

Pour in the white mixture next and repeat the steaming process, alternating between the two mixtures until both colours are used up. For the final layer, add an extra drop of red colouring to get that traditional soft crimson top.

Steam for 5 more minutes to complete the cooking, and let your Kuih Lapis cool and firm up. Then, slice and enjoy! You can also let it cool to room temperature, then chill in the fridge for about 30 minutes for a refreshing treat! See our recipe page for exact ingredient amounts.