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Kue Lapis

Indonesian layer cake


  • 230 g pumpkin puree
  • 800 ml coconut milk from 2 cans
  • 250 - 255 g rice flour
  • 100 - 105 g tapioca flour
  • 1 1/4 - 1 1/2 c sugar
  • a pinch of coarse Kosher salt
  • 2 tbsp Hershey's cocoa powder
  • 2 tsp Mexican vanilla essence


  • Pour coconut milk into a heat proof bowl, microwave for at least 2 minutes (you want warm milk, not scorching hot)
  • Mix rice flour, tapioca flour, and salt in a bowl, pour half of the coconut milk, whisk/stir to combine completely
  • Pour the rest of the coconut milk into an electric blender, followed with pumpkin puree and flour mixture
  • Process mixture until well combined, then strain
  • Divide batter into two bowls
  • Mix one bowl with vanilla essence and cocoa powder, whisk/stir to combine completely
  • Preheat a steamer
  • Coat a loaf pan with vegetable oil
  • Pour 1/2 c batter (either the regular or the chocolate first, is up to you) into pan, cover the steamer with its lid, steam for 3-4 minutes
  • Pour the next 1/2 c batter (if 1st layer was regular, pour chocolate next), steam for 3-4 minutes
  • Repeat steps, creating stripes, layers of regular and chocolate batter, one after another, until all batter is used up. Each time, steam for 3-4 minutes
  • Once all batter used up, steam the whole cake for 15-18 minutes
  • Cool to room temperature before slicing and serving